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Categories:
oil red red onion fresh garlic chili powder ground cumin ground beef black beans beef broth tomatoes tomato paste
Viewed: 55 - Published at: 5 years agoIngredients
- 1 tablespoon Oil
- 2 cups Finely chopped red or green pepper
- 1 cup Chopped red onion
- 1 heaping teaspoon fresh garlic or Pre-minced Garlic (from a bottle)
- 4 teaspoons Chili powder
- 2 teaspoons Ground cumin
- 1.2 pounds Ground Beef
- 1 can 7 oz. roasted green chilies - seeded and chopped (if you like spicy substitute 2 fresh jalapenos - seeded.
- 1 can 15oz Dark Red Kidney Beans - rinsed & drained.
- 1 can 15oz Black beans -- rinsed & drained (no fat)
- 1 can 14 oz Canned beef broth (no fat/reduced sodium)
- 1 can 14.5 oz Diced tomatoes (do not drain)
- 2 tablespoon Tomato paste
Method
- Heat oil in large saucepan or dutch oven over med heat. Add pepper, onion, and garlic; saute until tender, about 12 min.
- Add chili powder and cumin; stir to blend. Increase heat to med high and add beef; break up with spoon and saute until beef is no longer pink, about 3 min.
- Add beans, broth, diced tomatoes, chopped chilies and tomato paste and bring to boil. Reduce heat and simmer chili (uncovered) until liquid
- thickens, stirring occasionally, about 1 hour. Season with salt & pepper.
- Serve garnished with some shredded mexican cheese (jack/colby mix)
