April 15, 2012


Hot chili on a cool day....what could be better? Eating it with the windows open of course! There are many people out there who don't add beans to their chili, but I like beans for texture and to stretch this hearty soup.

Beef and Bean Chili
1 lb ground beef
1 medium onion, chopped
6 cloves garlic, chopped
1/2 red bell pepper, chopped
1 celery stalk, chopped
1 t. garlic powder
1 t. onion powder
4 t. cumin
3 t. chili powder
1/2 t. paprika
1 15oz can diced tomatoes
1 15oz can black beans
1 15oz can red kidney beans
1 15oz can pinto beans
1 4oz can chopped green chili
1 quart beef broth
salt and pepper to taste

In a large soup pot on medium-high heat brown ground beef. When ground beef is almost completely cooked add in onion, garlic, bell pepper and celery and saute until onions are translucent.

Add in tomatoes and let cook for approx. 3 minutes. Add in all spices and stir.

Drain and rinse all beans in a colander and add to pot stirring gently as to not mash the beans. Add in beef broth.

Bring to a boil then reduce heat to low and simmer 1 hour.

**If you want a spicier chili add more cumin and chili powder.

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