Preparation Time: 10min
Yields: 4 Servings
Total Time: 30min
- 1 lb ground beef 80/20
- 1 15 oz can red beans, drained and rinsed
- 1 15 oz can diced fire roasted tomatoes
- 1 15oz can tomato sauce
- 1 medium onion ½” dice
- 1 poblano pepper ½” dice
- 3 Tbs ancho chile powder, divided
- 2 Tbs cumin
- 1 Tbs coriander
- 1 tsp chipotle chile powder
- 1 Tbs canola oil
- 4 oz sharp cheddar cheese, grated
- sour cream
A great weeknight dinner. A true one-pot wonder. This quick chili recipe is also very good if you decide to make it with ground turkey for a healthier version. Although the chili will taste very good if only cooked for the time allotted in the recipe-if you have the time-an additional 20 minutes of cooking will really bring out all of the flavors of this dish!
FOR THE CHILI
In a 6-8 quart pot over a medium high heat and the oil. Once the oil is hot add the onion, poblano, one tablespoon of the ancho chile powder, two generous pinches of salt and a few grinds of pepper. Cook the vegetables, stirring occasionally, until the onion has become translucent, about 5 minutes. Add the beef to the pot and with the back of your spoon, break up the ground beef into small pieces and cook until slightly browned, about 5 minutes. Add the beans, diced tomatoes, tomato sauce, remaining ancho chile powder, cumin, coriander and chipotle. Stir well to combine and cook until heated through, about 10 minutes. Taste and adjust seasoning with salt and pepper if necessary. More chipotle chile powder may be added at this point if you would like a little more heat.
Serve with the grated cheese and the sour cream.