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Extra Bean Chili
Created by: Howcan Team
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (28 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 2 cups beef broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
Instructions
- In a large pot, cook the ground beef over medium heat until browned. Drain excess fat.
- Add the chopped onion, minced garlic, and green bell pepper to the pot. Cook for 5 minutes until vegetables are tender.
- Stir in the kidney beans, black beans, pinto beans, diced tomatoes, tomato paste, and beef broth.
- Season with chili powder, cumin, paprika, cayenne pepper, salt, and pepper. Stir to combine.
- Bring the chili to a boil, then reduce heat to low. Simmer for 45 minutes to 1 hour, stirring occasionally.
- Taste and adjust seasoning if necessary.
- Serve hot and enjoy with your favorite toppings such as shredded cheese, sour cream, and chopped green onions.
Chili, a hearty and flavorful stew, has a rich history with roots in the American Southwest. This beloved dish has evolved over time, with various regions and chefs adding their own unique twists. The addition of extra beans, such as kidney beans, black beans, or pinto beans, enhances the dish's texture and nutritional value. From the iconic chili parlors of Texas to the bustling kitchens of New Mexico, chili has been perfected by passionate chefs. Today, the best versions of this dish can be found in renowned restaurants across the United States. To make the perfect chili with extra beans, it's crucial to balance the spices and simmer the stew to perfection. Whether it's served with cornbread or over rice, chili with extra beans is a comforting and satisfying meal that continues to captivate food enthusiasts worldwide.
80 min
6
350 calories
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