Wednesday, January 29, 2020

Pinto & Kidney Bean Chili with Ground Beef

Chili recipes can be as simple or as complicated as you want to make them, and this version definitely leans towards the former. Simple is fine as long as the end results are delicious and all I can say is that you can't go wrong with this recipe - it's time saving due to the use of canned beans and the flavors are familiar and un-muddled by too many ingredients. I adapted this recipe from a Wendy's Copy Cat Chili recipe on, substituting canned crushed tomatoes with fire-roasted diced tomatoes and added extra water, tomato paste, and 1 tsp. of sugar. 


2 tbsp. olive oil
1 medium onion, finely chopped
1 green bell pepper, seeded and chopped
1 stalks celery, chopped
2 tbsp. tomato paste
1 1/2 lbs. ground beef or turkey
3 tbsp. chili powder
2 tsp. ground cumin
1 tsp. garlic powder or granulated garlic
2 tsp. kosher salt
1 tsp. black pepper
1 tsp. sugar

2 cans (14.5 oz. each) fire-roasted diced tomatoes with garlic

1 can (15 oz.) kidney beans
1 can (15 oz.) pinto beans

Shredded cheddar

Sliced scallions/green onions

1. Heat 2 tbsp. of olive oil in a large pot over medium-high heat. Add the onion, pepper and celery and cook until softened, about 5 minutes. 

2. Add the tomato paste and stir frequently for about 2 minutes, until color has darkened.

3. Add the ground beef or turkey and break up the meat (I use a potato masher). Cook, stirring occasionally, until the meat is no longer pink. If there's a lot of fat, drain some of it out. 

4. Add the chili powder, cumin and garlic powder, salt, pepper, and sugar; stir to combine. Add the canned tomatoes, then fill each can with water to wash out any tomato bits and add to the pot. 

5. Add the canned beans with their liquid to the pot and stir to combine. Bring the mixture to a boil, then reduce heat to a simmer. Simmer for 30-40 minutes.

6. Serve the chili in individual bowls and garnish with shredded cheddar and sliced scallions. 

 Onion, green bell pepper, and 2 stalks celery.

 Fire-roasted tomatoes with garlic, kidney beans, pinto beans, and tomato paste in a tube.

 Saute the onions, bell pepper and celery in 2 tbsp. olive oil until softened.

 Add the tomato paste and cook, stirring frequently until darkened, about 2 minutes.

 Add the ground meat.

 Break up the ground meat with a spatula or, in this case, a potato masher. Cook until the meat is no longer pink.

 Add the spices, salt, pepper and sugar.

 Stir in the tomatoes and 2 cans of water.

 Add the canned beans along with their liquid.

 Bring to a boil, then reduce heat to simmer. Simmer for 40 minutes.

Serve the chili in bowls and garnish with shredded cheddar and sliced scallions.

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