Bonnie S. Benwick
Washington Post

Back to: Entertainment
September 19, 2012
Follow Entertainment

Dinner in 35 minutes: Spinach and bacon chili

I can never seem to produce budget recipes at their advertised price; perhaps the cost of living in the Washington area makes it more of a challenge. (Published total for this one: $3.97, using home-cooked beans.) But this one-pot dish is inexpensive to make. More important, it’s a light, not-too-spicy kind of chili. There’s lots of spinach and just enough bacon to produce a smoky flavor.

Leftovers would be good for a Thermos lunch. You could make a double batch and freeze half.

Serve with warm French bread. Adapted from “The $5 Dinner Mom One-Dish Dinners Cookbook,” by Erin Chase (St. Martin’s Press, 2012).

Spinach and Bacon Chili

Makes about 6 cups

(4 servings)

Ingredients

4 strips uncooked bacon

30 ounces (2 cans) home-cooked

or canned, no-salt-added kidney or pinto beans

12 ounces lean ground beef

15 ounces (1 can) no-salt-added

crushed or diced tomatoes, such as Muir Glen Fire-Roasted brand

1 teaspoon onion powder

1 teaspoon garlic powder

1 tablespoon chili powder, preferably ancho

5 to 8 ounces fresh baby spinach

1 cup hot water

Kosher salt

Freshly ground black pepper

Steps

Line a plate with a few layers of paper towels.

Place the bacon in a large, deep saute pan. Cook over medium heat until browned and crisp, then transfer to the paper-towel-lined plate to drain.

Meanwhile, if you’re using canned beans, rinse and drain them.

Add the ground beef to the pan; cook for a few minutes just until no trace of pink remains. Transfer to a colander to drain. Wipe out the pan and return it to medium heat. Return the ground beef to the pan.

Crumble the bacon into the pan, then add the tomatoes and their juices, the drained beans, onion powder, garlic powder and chili powder, stirring to incorporate. Increase the heat to medium-high; once the mixture comes to a boil, add the spinach (to taste) and the hot water. Stir until the spinach begins to wilt.

Return the chili to a boil, then reduce the heat to medium-low. Season with salt and pepper to taste. Cook for 15 to 20 minutes, stirring once or twice.

Divide among individual bowls; serve hot.


Explore Related Articles

The Union Updated Sep 19, 2012 05:57PM Published Sep 20, 2012 07:04AM Copyright 2012 The Union. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.