Monday, February 18, 2013

Dru's Black Bean and Pinto Chili

With a few cold winter days still in our future, a new twist on chili will be a welcomed meal!  This simple, made from scratch recipe, is switched up from the norm by replacing red beans with black beans and pintos.

1 large can petite diced tomatoes
1- 14 oz can petite diced tomatoes
1 small can tomato paste
1-14 oz can black beans
1-14 oz can pinto beans
1 to 1 1/2 lbs ground chuck
1 medium onion diced
2 or 3 cloves of garlic
2 tbs brown sugar
2 tsps ground cumin
2 to 3 tsps chili powder
1/2 tsp cayenne pepper
1 tsp kosher salt

Brown and drain beef; saute onion and crushed garlic cloves. Place all ingredients in a large pot and simmer for as long as you can resist eating it. There is no exact recipe, add more or less spices to suit your taste. I don't like really spicy chili, some people do. Just keep adjusting until it's what you like.

Garnish with mild cheddar cheese, avocado, or sour cream. For a crunchy addition Frito's or multi-grain torta chips hit the spot!

Dru, thank you so much for this recipe! It is absolutely delicious!

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