Fiery Lean Beef and Bean Chili
Equipment
- 2 Saucepan 1/2-quart
Ingredients
- 1 pound extra-lean ground beef
- 1 medium onion finely chopped
- 30 milliliters garlic finely chopped
- 1 large green pepper cut into 1/2-inch pieces
- 2 cans 28 oz each crushed tomatoes
- 2 teaspoons oregano
- 2 teaspoons cumin
- 3 tablespoons chili powder
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons sugar
- 1 teaspoon crushed hot pepper
- 1 teaspoon Tabasco sauce
- 1 can 15 oz kidney beans, rinsed and drained
Instructions
- In a 2 1/2 quart saucepan, cook the ground beef over medium heat until browned, about 6-8 minutes, breaking it into crumbles.
- Drain off any fat.
- Use a slotted spoon to transfer the cooked beef to a paper towel-lined plate to absorb excess fat.
- Wipe the remaining fat residue from the saucepan.
- In the same saucepan, sauté the chopped onion, garlic, and green pepper with 1/2 cup of the crushed tomatoes for 3 minutes.
- Add the oregano, cumin, chili powder, cocoa powder, sugar, crushed hot pepper, and Tabasco sauce to the saucepan.
- Cook for an additional 3 minutes.
- Stir in the kidney beans, cooked ground beef, and the remaining crushed tomatoes.
- Cook together for 25 minutes over low heat, stirring occasionally.
- Serve hot.
Notes & Wine Advice
Pair this spicy chili with a light-bodied red wine such as a Pinot Noir or a Beaujolais, which will complement its flavors without overpowering them.
Nutrition values
Calories: 252 kcal | Carbohydrates: 26.3 g | Protein: 21.4 g