chili with beef and beans (shown here with a dollop of sour cream and fresh avocado slices)
Serves: 6
Prep Time: 5 minutes
Total Time: 30 minutes
1 (16 ounce) can pinto beans, drained and rinsed
2 (14.5 ounce) cans diced tomatoes
1 1/2 pounds 80 percent lean ground beef
1 medium yellow onion, chopped
1 Tablespoon minced fresh garlic
2 Tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon granulated sugar
1 (16 ounce) can kidney beans, drained and rinsed
1/4 cup chopped fresh cilantro
1. Make Puree: Using a food processor, add pinto beans and 1 can diced tomatoes and process into a paste. Set aside.
2. Cook Beef & Onion: In a large Dutch oven over medium heat add the meat and ground beef and cook until meat is no longer pink and onion is soft, about 5 minutes.
3. Add Aromatics: Add garlic, chili powder, cumin and sugar and stir well to combine. Cook until fragrant, about 1 minute, stiffing often.
4. Add Puree & Beans: Add tomato puree mixture, remaining diced tomatoes and kidney beans and stir to combine. Bring chili to a boil, reduce heat to low then cover. Simmer chili, stirring occasionally, about 15 minutes, until thickened.
5. Finish & Serve: Remove from heat. Stir in cilantro and season with salt and pepper to taste. Serve and enjoy!
