We found a recipe for Chili that you can make entirely in the microwave (after all the chopping and mixing stuff)! We cook at least a couple times a week, and while I still consider this cooking, it is less work for the same reason that a crock pot is less work: once you get all the prep work done you don’t have to stand at the stove the whole time monitoring it.
It turned out really well! I doubled the recipe since Aaron eats a lot and so that we would have leftovers. If you decide to do that, don’t forget that you need to start in a bigger dish! Doh.
One more note about doubling is that I’m not exactly sure what that will do to your times. It worked out for us because most microwaves are 1100 watts and ours is 1300, so I did the exact times the cookbook said and it was enough. A lot of times we have to do a little less time than packages say because of our microwave, so that might have made it even out with the doubled food. You’re on your own for that!
Also, we had ours with Tortilla chips which were good for scooping, and later when I had it for leftovers I added cheese to mine – whatever grated cheese you have around the house! Mmm. We do add cheese to a lot of stuff hmm…
Here it is:
1 tablespoon olive oil or margarine
1/4 onion, chopped
1/2 green bell pepper, chopped
1/2 pound ground beef
1/2 tablespoon (or to taste) chili powder (we usually do extra with the spices and sauces!)
1/2 tablespoon brown sugar
1 cup canned chickpeas, with liquid (these are also called garbanzo beans)
1/2 cup canned green beans, with liquid
1 1/2 cups tomato sauce (we only had paste so I mixed the paste, water, and ketchup until I got 1 1/2 cups and it was fine)
1. Place olive oil and chopped onion in a shallow 2-quart microwave-safe casserole dish. (For us this was an 8×8, but don’t forget to go bigger if you double. If you go bigger, make sure it fits in the microwave!!) Microwave on high heat for 1 minute. Add the chopped green pepper and microwave on high heat for 1 more minute or until the onion is tender.
2. Stir in ground beef. Microwave on high heat for 5 minutes. Stir, and cook for 3 to 4 minutes, until the meat is thoroughly browned. Remove from the microwave and drain the fat from the ground beef.
3. Stir in the chili powder and brown sugar. Microwave on high heat for 1 minute.
4. Stir in chickpeas, green beans, and tomato sauce. Microwave on high heat for 10 to 15 minutes, until the chili has thickened. Make sure the ground beef is cooked through. Enjoy hot.
It was fun to do something different and a little easier, plus we were nervous to see if it turned out well! It did. Aaron approved too.