Ingredients
for 12 servings
- 3 tablespoons oil
- 1 lb ground beef (455 g)
- 1 tablespoon kosher salt, plus more to taste
- 1 teaspoon black pepper
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne
- 1 large yellow onion, chopped
- 1 red bell pepper, seeded and chopped
- 6 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, chopped
- 12 oz tomato paste (340 g)
- 12 oz chopped tomato (340 g), 1 can
- 2 cups beef broth (480 mL)
- 15 oz black beans (425 g), 1 can, drained and rinsed
- 15 oz red kidney bean (425 g), 1 can, drained and rinsed
- 1 lb french fries (455 g), cooked, hot
- shredded cheddar cheese, for serving
- sour cream, for serving
- green onion, sliced, for serving
Nutrition Info
- Calories 357
- Fat 12g
- Carbs 41g
- Fiber 8g
- Sugar 8g
- Protein 18g
Estimated values based on one serving size.
Preparation
- Heat the oil in a large pot over medium-high heat. Add the beef and stir to break up. Season with the salt, pepper, cumin, chili powder, paprika, and cayenne. Stir and cook until deep brown in color, 10-15 minutes.
- Add the onion, bell pepper, garlic, chipotles, and a pinch of salt. Cook until the vegetables are softened, about 10 minutes.
- Add the tomato paste and cook until it darkens, becomes aromatic, and starts sticking to the bottom of the pan, 10 minutes.
- Add the chopped tomatoes, beef broth, black beans, and kidney beans. Stir to incorporate, then bring to a boil. Cover, reduce the heat to low, and simmer for at least 30 minutes or up to 2 hours.
- Ladle the chili over the fries and top with cheddar cheese, sour cream, and green onions.
- Enjoy!
Ingredients
for 12 servings
- 3 tablespoons oil
- 1 lb ground beef (455 g)
- 1 tablespoon kosher salt, plus more to taste
- 1 teaspoon black pepper
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne
- 1 large yellow onion, chopped
- 1 red bell pepper, seeded and chopped
- 6 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, chopped
- 12 oz tomato paste (340 g)
- 12 oz chopped tomato (340 g), 1 can
- 2 cups beef broth (480 mL)
- 15 oz black beans (425 g), 1 can, drained and rinsed
- 15 oz red kidney bean (425 g), 1 can, drained and rinsed
- 1 lb french fries (455 g), cooked, hot
- shredded cheddar cheese, for serving
- sour cream, for serving
- green onion, sliced, for serving
Nutrition Info
- Calories 357
- Fat 12g
- Carbs 41g
- Fiber 8g
- Sugar 8g
- Protein 18g
Estimated values based on one serving size.
Preparation
- Heat the oil in a large pot over medium-high heat. Add the beef and stir to break up. Season with the salt, pepper, cumin, chili powder, paprika, and cayenne. Stir and cook until deep brown in color, 10-15 minutes.
- Add the onion, bell pepper, garlic, chipotles, and a pinch of salt. Cook until the vegetables are softened, about 10 minutes.
- Add the tomato paste and cook until it darkens, becomes aromatic, and starts sticking to the bottom of the pan, 10 minutes.
- Add the chopped tomatoes, beef broth, black beans, and kidney beans. Stir to incorporate, then bring to a boil. Cover, reduce the heat to low, and simmer for at least 30 minutes or up to 2 hours.
- Ladle the chili over the fries and top with cheddar cheese, sour cream, and green onions.
- Enjoy!
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