Pasta
Garlic Butter Shrimp Pasta
Spaghetti tossed with quick-seared shrimp in lemony garlic butter and a little Parmesan.
Dinner · Updated October 26, 2026
Beef and Bean Chili
A thick, mildly spiced pot of ground beef, beans and tomatoes that tastes better the next day.
Prep15 min
Cook50 min
Total65 min
Makes6 servings
Ingredients
Amounts are rounded when scaled. Tick items as you gather them.
Directions
- Brown the beef in a large pot over medium-high heat, breaking it up, 6 to 8 minutes. Spoon off most of the fat.
- Add the onion and bell pepper and cook 5 minutes, until soft. Add the garlic, chili powder and cumin and stir 1 minute.
- Pour in the tomatoes, the beans, the broth and the salt. Bring to a boil, then lower to a gentle simmer.
- Simmer uncovered 30 to 40 minutes, stirring now and then, until thick. Add a splash of water if it gets too thick.
- Taste and adjust the salt. The beef should be cooked through to at least 160°F.
Tips
- Toast the spices in the fat for a minute before adding liquid; it deepens the flavour.
- For more heat add cayenne a pinch at a time at the end.
Storing
Refrigerate up to 4 days or freeze up to 3 months. Reheat until steaming hot.
Swaps
Ground turkey works; add a spoonful of oil as it is leaner. Use any canned beans you have.
Check ingredient labels if you cook for someone with an allergy. See the Disclaimer.