Thick Hearty Chili
Serves: 6
Source: smalltownwoman.com
Ingredients:
1 1/2 lbs lean ground beef
1 small onion chopped
1 green pepper seeded and chopped
2 cloves garlic minced
2 teaspoons cumin
1 teaspoon dried oregano
1 teaspoon paprika
1 tablespoon chili powder
1 teaspoon onion powder
1 tablespoon brown sugar
1/8 – 1/4 teaspoon ground cayenne pepper
2 cans (15 ounce) black beans drained and rinsed (reserve 1 cup)
1 can (14.5 ounce) fire roasted diced tomatoes
1 can (14.5 ounce) low sodium beef broth
2 tablespoons tomato paste
Toppings:
Sour cream
Shredded cheddar cheese
Chopped green onions
Instructions:
In large stockpot brown ground beef over medium heat. Add onions and peppers and cook for 4-5 minutes. Add garlic and cook for additional 60 seconds.
Stir in cumin, oregano, paprika, chili powder, onion powder, brown sugar and cayenne pepper. Stir in black beans (except for the reserved beans) diced tomatoes and beef broth. Simmer for 10 minutes.
Mix the tomato paste with 1/4 cup of the hot broth. Stir into the chili.
Run the reserved black beans through a food processor or mash them with a old style potato masher. Stir them into the soup. Simmer for 20 minutes.
If desired top with sour cream, shredded cheddar and green onions.
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Serves: 6
Source: smalltownwoman.com
Ingredients:
1 1/2 lbs lean ground beef
1 small onion chopped
1 green pepper seeded and chopped
2 cloves garlic minced
2 teaspoons cumin
1 teaspoon dried oregano
1 teaspoon paprika
1 tablespoon chili powder
1 teaspoon onion powder
1 tablespoon brown sugar
1/8 – 1/4 teaspoon ground cayenne pepper
2 cans (15 ounce) black beans drained and rinsed (reserve 1 cup)
1 can (14.5 ounce) fire roasted diced tomatoes
1 can (14.5 ounce) low sodium beef broth
2 tablespoons tomato paste
Toppings:
Sour cream
Shredded cheddar cheese
Chopped green onions
Instructions:
In large stockpot brown ground beef over medium heat. Add onions and peppers and cook for 4-5 minutes. Add garlic and cook for additional 60 seconds.
Stir in cumin, oregano, paprika, chili powder, onion powder, brown sugar and cayenne pepper. Stir in black beans (except for the reserved beans) diced tomatoes and beef broth. Simmer for 10 minutes.
Mix the tomato paste with 1/4 cup of the hot broth. Stir into the chili.
Run the reserved black beans through a food processor or mash them with a old style potato masher. Stir them into the soup. Simmer for 20 minutes.
If desired top with sour cream, shredded cheddar and green onions.
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