we are huge fans of chili, especially in the wintertime. for this recipe, i subbed in my favorite bean, black beans! of course, this recipe is very versatile, so sub in your favorite beans. this chili is delicious served with my cheddar scallion corn cakes. check them out too!
- 2 lbs ground beef -
- 5 cloves garlic - minced
- 1 onion - chopped
- 1 bell pepper - chopped
- 1 jalapeno - seeded, chopped
- 1 (14 1/2 ounce can) chopped tomatoes -
- 2 (15 ounce) cans black beans - drained well
- 1 (14 1/2 ounce can) tomato sauce -
- 2 tablespoons chili powder -
- 1 tablespoon cumin -
- 1 tablespoon worcestershire sauce -
- 2 cups beef broth -
heat oil in a large stock pot over medium high heat. add ground beef and sear for 3 minutes, season with salt/pepper to taste, add worcestershire sauce and toss breaking up the meat into pieces as it cooks. reduce heat to medium and add onion, garlic, jalapeno (optional) and bell pepper. saute for 3 minutes until tender. add cumin, chili powder and and let seasonings brown in pot as constantly stirring mixture. add chopped tomatoes, tomato sauce and black beans to mixture, stirring to combine and scrapping bits of bottom of pan. stir in beef broth, season with salt/pepper to taste (if needed) reduce heat and let simmer for 20 minutes. serve with a dollop of sour cream and shredded cheddar cheese.