Beef And Bean Chili Recipe
This beef and bean chili recipe is perfect filling lunch for a hungry family. It is a great meal to make if company is coming as you can keep it on low on the stove top or re-heat as needed.
1 Tablespoon vegetable or olive oil
1 large onion, diced
2 large celery stalks, diced
2 carrots, diced
1-2 teaspoons ground cumin
1 lb lean ground beef
1 (28 ounce) cans crushed tomatoes
2 cups tomato sauce
2 teaspoons chipotle powder
1/2 teaspoon dried oregano
2 teaspoons adobo sauce
salt & freshly ground black pepper
1 (15 1/2 ounce) cans black beans, drained and rinsed
1 (15 1/2 ounce) cans kidney beans, drained and rinsed
1 (15 1/2 ounce) cans pinto beans, drained and rinsed
1/2 cup cheddar cheese, grated
1/2 cup chopped green onions
Heat the oil in a large pot over medium heat.
Add the onion, celery and carrots.
Cook about 10 minutes, stirring occasionally until the vegetables are soft.
Add the cumin and cook for 1 minute.
Add the ground beef; raise the heat to medium-high and cook, breaking up the meat into a crumble texture until the meat is no longer pink.
Stir in the crushed tomatoes, tomato sauce, chipotle and adobo sauce, oregano and salt and pepper.
Cook on medium-low heat, partially covered, stirring from time to time, for 30 minutes.
Stir in the beans, bring to a boil, then turn down to simmer and continue cooking, partially
covered 20 minutes longer.
Season, to taste, with salt and pepper.
Serve with grated cheese and chopped green onions.