Beef and Bean Chili

Beef and bean chili
Hans Gissinger
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Serves 4
preparation
30
minutes
cooking
50
minutes

Ingredients

2
tablespoons
olive oil
1
medium red onion, chopped, plus more for serving
1
green bell pepper, chopped
2
cloves garlic, chopped
3/4
pound
ground beef chuck
2
tablespoons
tomato paste
2
teaspoons
chili powder
3/4
teaspoon
ground cumin
kosher salt and black pepper
1
28-ounce can diced tomatoes
1
15-ounce can kidney beans, rinsed
1
ounce
semisweet chocolate, chopped
1
tablespoon
red wine vinegar
sliced avocado, for serving

Directions

  1. Heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, and garlic, and cook, stirring occasionally, until tender, 8 to 10 minutes.
  2. Add the beef and cook, breaking it up with a spoon, until no longer pink, 4 to 6 minutes. Add the tomato paste, chili powder, and cumin and cook, stirring, for 1 minute.
  3. Add the tomatoes (with their juices), beans, chocolate, ½ cup water, 1 teaspoon salt, and ¼ teaspoon pepper and bring to a boil. Reduce heat and simmer, stirring occasionally, until thickened, 20 to 25 minutes. Add the vinegar and stir to combine.
  4. Serve with the avocado and additional onion, if desired.
Kate Merker and Sara Quessenberry
August 2010

Nutritional Information

  • Per Serving
  • Calories 300
  • Fat 10 g
  • Sat Fat 3 g
  • Cholesterol 45 mg
  • Sodium 797 mg
  • Protein 24 g
  • Carbohydrate 28 g
  • Sugar 13 g
  • Fiber 7 g
  • Iron 4 mg
  • Calcium 57 mg
What does this mean? See Nutrition 101.

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