Serves 6
50 min
Beef and Bean Chili
Recipe GLPRb9867dd9ceb738
A hearty, warming chili loaded with seasoned ground beef, kidney beans, and a blend of aromatic spices. A touch of chocolate deepens the flavor, while red wine vinegar adds brightness to this satisfying main course. Serve with fresh diced red onion and avocado slices.
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Ingredients
2 tablespoons olive oil
1 medium red onion, chopped, plus more for serving
1 green bell pepper, chopped
2 cloves garlic cloves, chopped
¾ pound ground beef chuck
2 tablespoons tomato paste
2 teaspoons chili powder
¾ teaspoon ground cumin
to taste kosher salt
to taste black pepper
28 ounces canned diced tomatoes
15 ounces canned kidney beans, rinsed
1 ounce semisweet chocolate, chopped
1 tablespoon red wine vinegar
sliced avocado, for serving
Directions
Heat olive oil in a large pot over medium-high heat. Once hot, add the chopped red onion and green bell pepper. Cook, stirring occasionally, until softened, about 5 minutes.
Stir in the chopped garlic and cook for 1 minute until fragrant.
Add the ground beef chuck to the pot, breaking it up with a spoon as it cooks. Continue cooking until the beef is fully browned and no longer pink, about 8-10 minutes. Drain excess fat if needed.
Stir in the tomato paste and cook for 1 minute to develop its flavor.
Add the chili powder and ground cumin, stirring well to combine with the beef mixture. Cook for about 30 seconds until the spices are fragrant.
Pour in the canned diced tomatoes with their juices and the rinsed kidney beans. Stir thoroughly to combine all ingredients.
Bring the chili to a simmer, then reduce heat to medium-low. Simmer, uncovered, for 15-20 minutes to allow flavors to meld.
Stir in the chopped semisweet chocolate until fully melted and incorporated. Add the red wine vinegar and stir well.
Season with kosher salt and black pepper to taste. Simmer for 2-3 minutes more.
Ladle the chili into bowls and serve hot, topped with sliced avocado and additional chopped red onion.
