This chili recipe looks a bit different than I'm used to: Potato? Olives? No beans? Can you even still call it chili at that point?! And the promise of a 30-minute meal, while tempting, was also a bit worrying to me. I needn't've been concerned though; it was fabulous! I actually really liked both the olives and the potatoes in it. It made for a really satisfying combo. And, with the addition of a salad, you actually have a pretty decent meal!

Picadillo-Style Beef Chili

Slightly adapted from Cook's Country April/May 2020

Ingredients

• 500g lean ground beef
• 1/2 tsp. coarse sea salt
• 1 tsp. black peppercorns, ground
• 1 onion, chopped
• 1 chipotle in adobo, chopped
• 1 1/2 Tbsp. chili powder
• 3-4 cloves garlic, minced
• 1 (800mL) can fire-roasted diced tomatoes
• 2 c. vegetable broth
• 450g Yukon Gold (or similar) potatoes, cut into 1cm cubes
• 1/2 c. pimento-stuffed green olives, sliced

Directions

1. Season beef with salt and pepper and coo over medium-high heat until beginning to brown (8-10 minutes).
2. Stir in onion, chipotle, chili powder, and garlic and cook until softened (2-3 minutes).
3. Stir in tomatoes, broth, and potatoes and bring to a boil.
4. Reduce heat to medium, cover, and simmer until potatoes are tender (~15 minutes).
5. Stir in olives.
6. Serve with tortillas, sour cream, and hot sauce.