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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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We make a lot of Chili for Football season. This is one of the guys favorite. Ingredients:
2 lbs ground chuck |
1 medium green pepper, chopped |
1 medium sweet yellow pepper, chopped |
1 jalapeno pepper, seeded and chopped |
1 medium onion, chopped |
3 garlic cloves, minced |
1 tablespoon olive oil |
2 cans (14-1/2 ounces each) diced tomatoes with mild green chilies, undrained |
1 can (10 ounces) diced tomatoes and green chilies, undrained |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15 ounces) navy or great northern, rinsed and drained |
1 cup vegetable broth |
1 teaspoon chili powder |
3/4 teaspoon ground cumin |
1/2 teaspoon cayenne pepper |
1 can (16 ounces) spicy refried beans |
1/3 cup shredded cheddar cheese |
1/3 cup thinly sliced green onions |
Directions:
1. In a Dutch oven coated with cooking spray, cook the ground chuck, saute the peppers, onion and garlic in oil until tender. Stir in the tomatoes, kidney beans, black beans, broth, chili powder, cumin and cayenne. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes.
2. Stir in refried beans; simmer 10 minutes longer. Garnish each serving with 2 teaspoons each of cheese and green onions. Yield: 8 servings (2-1/2 quarts).
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