Sunday, November 20, 2011

Beef and Bean Chili

Yeah, I know it's another chili post, but I could eat soups, stews and chilis every day! This is one I found in the Better Homes and Gardens magazine and I made it vegan. The original calls for 2 pounds of ground beef and 2-4 chopped jalapenos. I used 1 package Smart Ground Beef and 2 Field Roast Chorizo's and left out the jalapeno's. It was really delicious and was ready in less than an hour.
  • 1 pound Smart Ground beef
  • 2 links Field Roast Chorizo   
  • 2 large onions, chopped (2 cups)  
  • 6 cloves garlic, minced  
  • 2 tablespoons chili powder  
  • 2 teaspoons ground cumin
  • 2 8-ounce cans tomato sauce
  • 2 cups water  
  • 3 15-ounce cans kidney beans, rinsed and drained 
  • 1/4 cup chopped fresh cilantro  
  • 1 semisweet chocolate, chopped

In a Dutch oven add beef and crumbled chorizo, cook over medium heat for 3-4 minutes. Add onions and garlic to pan; cook about 5 minutes or until almost tender.

Add the chili powder and cumin; cook for 1 minute, until fragrant. Add tomato sauce and water; bring to boiling. Reduce heat to medium-low. Simmer, covered, for 10 minutes.

Stir all beans into chili. Return to simmering; cook about 5 minutes. Remove from heat. Stir in the chopped cilantro, chocolate and salt (if needed to taste) until chocolate is melted. 

Serve with some sort of crackers, corn bread, etc. Yummy!


  1. Soups, stews and chilli's are also beginning to appear on my weekly home menu too :0)

  2. @Shaheen - I can't get enough of one-pot comfort food in the fall and winter. It has been really warm here, but a cold front is coming through tomorrow and the highs will be in the mid 60's for several days! Do I see more of these types of dishes in my immediate future? Yes!