Smoky Beef Chili with Kidney Beans
Take a quick trip to New Mexico with this dish from HelloFresh Canada, a meal-kit service that brings recipes and fresh ingredients right to your doorstep. This pot of simmering beef, tomatoes, beans and spices is exactly what we would call “comfort food!”
- 500 g ground beef
- 400 ml canned tomatoes crushed
- 400 ml kidney beans
- 1 cup reduced-sodium beef broth
- 1 cup cheddar cheese shredded
- 1/2 cup sour cream
- 1 large onion
- 2 tsp chili powder
- 2 tsp ground cumin
- 2 green bell peppers
- 2 green onions
- 2 garlic cloves
- to taste olive oil
- Wash and dry all produce. Core, seed, and remove the ribs from the green bell pepper, then dice into 1⁄2-inch cubes. Peel, halve and finely chop the onion. Finely chop the green onions, keeping the whites and greens separate. Mince the garlic. Drain and rinse the beans.
- Heat a large pot over medium-high heat. Add a drizzle of oil, then the ground beef. Cook, breaking up the meat into smaller pieces with a wooden spoon, until the meat is no longer pink, 5- 6 min. Set the beef aside in a bowl.
- Add the onion, green onion whites, green bell pepper and garlic to the pan. Cook, stirring often until vegetables are softened, 5-6 min. Sprinkle with the chili powder and cumin. Cook, stirring, for 30 seconds.
- Add the beef broth, beans and tomatoes to the pan. Bring to a boil, then reduce the heat to medium-low. Simmer until chili is thickened, 8-10 min. Season with salt and pepper.
- Serve the chili divided between bowls with a sprinkle of cheddar cheese, green onions greens, and a dollop of sour cream.
Big Batch Tip: Make a big batch of this recipe by doubling the ingredients! Use an extra-large pot, or work with 2 pots over the stove simultaneously.
Freezing Tip: To freeze the chili, cool the chili down first by placing the pot in your kitchen sink and filling the sink (not the pot!) with cold water halfway up the pot. When the chili is cool eno ugh to handle, fill up re-sealable containers or bags in your desired portion sizes. Freeze until firm. Thaw the chili in the refrigerator overnight, then heat up in a pot over medium-high heat. (Do not re-freeze anything that has already been frozen.)