Sunday, January 25, 2015

Beef and Bean Chili

Chili is one of those comfort foods that I remember growing up eating. Once fall rolls around chili season is in and it stays until spring begins. It's one of those dishes that I truly enjoy because it's versatile, filling and a family favorite.  What I think I like best about chili is the fact you can transform it without really doing much work. You can change up the meat, beans, vegetables, etc. Then you can eat it as is, over rice, with cheese/sour cream, with pasta, stuffed into bell peppers, etc. The possibilities are truly endless ... and at the end of the day it's comforting.

This particular dish is my basic chili recipe - the one I use regardless of what type of ground meat I'm using. I have changed up the vegetables, adding/subtracting ingredients .. but this is my tried and true.

Serves 9. 1 cup serving. 4 Points Plus Values.

* 1 1/8 lb 93% lean ground beef
* 1 medium onion, chopped
* 1 medium bell pepper, chopped (red or green - your choice)
* 14.5 oz can kidney beans, rinsed and drained (you can substitute for any bean of your choice)
* 14.5 oz can black beans, rinsed and drained (you can substitute for any bean of your choice)
* 28 oz can Hunts Tomatoes, Crushed
* 14.5 oz can diced tomatoes
* 2 tbsp minced garlic
* 3 tbsp chili powder
* 3 tsp ground cumin
* 1 tsp black pepper
* 1 tsp salt
* 1 tsp garlic powder
* 1 1/2 tsp ground oregano
* 3/4 cup water
In a large pan with high sides, spray pan with non-stick cooking spray, heating over medium-high heat. Add in ground beef and begin to brown, seasoning with salt and pepper. As  the meat begins to brown, add in onion, bell peppers and garlic. Mixing to combine, allow the mixture to cook until the beef is cooked through and the onions are softened and slightly translucent.
Sprinkle meat and vegetable mix with chili powder, garlic powder, cumin and oregano. Stir to combine, allowing the natural oils from the seasonings to come to life.
Add in drained beans, crushed tomatoes, diced tomatoes and water. Stirring until all ingredients are well combined.  Adjust seasonings where necessary.
Allow chili to simmer over medium-low heat for 30-45 minutes.

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