The weather’s starting to get a little …. chilly …. so you know what that means!
This is my take on a classic chili with beef & beans. It has all of your familiar chili flavors that come together deliciously to keep you cozy and comforted!
Yield: 6-8 Servings
Total Time: 45 Minutes Prep Time: 15 Minutes Cook Time: 30 Minutes
Ingredients:
2 tbsp extra virgin olive oil
1 lb ground beef (preferably 80%/20%)
15.5 oz (1 can) red kidney beans, drained
15.5 oz (1 can) diced tomatoes, with juices
3 oz tomato paste
1 1/2 cups beef broth
1 medium white onion, diced
1 medium green bell pepper, diced
3 cloves fresh garlic, minced
3 tbsp chili powder
1 tbsp cumin
1 tbsp garlic powder
2 tsp sugar
2 bay leaves
2 tbsp masa harina (corn flour)
Kosher salt to taste
Coarsely ground black pepper to taste
For serving: diced white onion, pickled jalapenos, shredded monterey jack cheese
How To Make It:
In a Dutch oven or other large, heavy pot, heat olive oil over medium heat.
Add garlic to pot and saute for about 1 minute. Then, stir in peppers and onions and saute until fragrant for about 5-6 minutes.
Stir in chili powder, cumin, garlic powder, sugar, and salt to taste.
Add ground beef to pot, stir to break it up, and cook until browned all the way through.
Pour in kidney beans, diced tomatoes, and beef broth, and stir to combine with other ingredients. Then, add tomato paste and mix well so that there are no clumps.
Raise heat to medium-high/high to bring the pot to a boil. Once boiling, whisk in masa harina, then reduce heat to low.
Cover the pot and simmer for 10-15 minutes, stirring occasionally, until thickened to your liking.
Serve & enjoy!
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