Beef & Bean Jalapeño Chili
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 8
- 1 teaspoon salt
- 1 tablespoon olive oil
- 2 tablespoons ground cumin
- chopped green onions
- sour cream
- 1 teaspoon cayenne
- grated cheddar cheese
- sliced jalapeã±os
- fresh cilantro leaves
- 2 large yellow onions (diced)
- 1 green pepper (capsicum) (diced)
- 1-2 jalapeã±o peppers (finely chopped (with seeds
- 8 cloves garlic (chopped or minced (or 2 tablespoons minced garlic))
- 2 pounds (1 kilo) ground beef (mince) ((i use lean))
- 2 tablespoons chili powder ((adjust to your tastes))
- 1 teaspoon smoked paprika ((or sweet paprika))
- 1 14.4 ounce (410 grams) can crushed tomatoes
- 1 14.8 ounce (420 grams) can tomato sauce (americ
- 2 cups (500 ml) beef or chicken broth
- 2 14 ounce (400gram) cans kidney beans drained
- 1 14 ounce (400gram) can black beans drained
- Carbohydrate 4.03555333474699 g
- Cholesterol 20.25 mg
- Fat 7.44825166755921 g
- Fiber 0.867233340320731 g
- Protein 5.2117025005691 g
- Saturated Fat 4.1795104167407 g
- Serving Size 1 1 serving (151g)
- Sodium 110.245604172039 mg
- Sugar 3.16831999442626 g
- Trans Fat 0.451218041780722 g
- Calories 100 calories
Heat oil in large heavy-based pot (or casserole pot) over medium-high heat. Add onions and sauté until transparent, then add the green peppers (or capsicum), jalapeños and garlic; sautéing for a further minute, until the garlic is fragrant. Add beef and cook until browned, breaking up any big chunks with the end of your wooden spoon. Stir in the cumin, chili powder, paprika and salt and mix through until beef is fully coated in the seasonings. Mix in the crushed tomatoes along with the juices, the tomato sauce (or soup), broth and beans. Bring to a boil, then lower heat and allow to simmer while stirring occasionally, until the chili thickens (about 30 minutes). Ladle into individual bowls, and top with sour cream, grated cheese, sliced jalapeños, chopped green onions, and/or cilantro.
