|Nutritional Guidelines (per serving)|
Serve this hearty ground beef and black bean chili with cornbread or crackers or use it as a taco filling. This is a great everyday meal your family will ask for again and again. Use a slow cooker or cook it on the stovetop.
Did you know that chili freezes well? Consider making a double batch and freeze half for a future meal.
- 1 sweet onion (about 1 cup diced)
- 1 red bell pepper
- 2 cloves garlic (large)
- 1 1/2 pounds ground beef
- 1 (4-ounce) can mild green chili peppers
- 2 (14.5-ounce) cans diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon ancho chile powder or more chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- Optional: dash chipotle chile powder
- 1 (15-ounce) can black beans (rinsed and drained)
- Salt and pepper (to taste)
Peel the onion and dice it.
Remove the stem and seeds from the bell pepper and dice.
Peel and mince the garlic.
Place a large deep skillet or Dutch oven over medium heat. Add the ground beef to the skillet and cook for about 4 minutes, breaking it up and stirring frequently.
Add the diced onion and bell pepper and continue to cook until the onion is tender. Add remaining ingredients.
Reduce the heat to the lowest level and simmer for about 1 to 2 hours, or transfer to the slow cooker and cook on low for 3 to 4 hours.
Serve the chili with cornbread or crackers.
Lighten the chili by using ground turkey or chicken instead of the beef. Add some beef bouillon or base to give it some beef flavor.
Freeze chili in single-serve portions for lunches or quick meals.
Garnish Ideas - Garnish chili with sour cream and chopped cilantro, onions, or green onions. Or crumble tortilla chips over servings. Shredded cheddar or a Mexican blend makes a great garnish as well. Or put optional garnishes in bowls and let your family and friends add what they like.
Use leftover chili to top hot dogs, or use it as a filling for omelets or burritos.