Beef and Red Bean Chili is a nutritious and tasty dish that is surprisingly easy to make! We have to tell you a little secret, growing up in our Italian family, we never - ever had or even made chili. EVER ! But, because we have a lot of boys and men in our large family that LOVE watching football, "chili" has become a part of that whole football thing......
So, with Superbowl just around the corner, we wanted to improvise making chili with some input from our boys. And, since we had red kidney beans on hand, we decided to put them to good use in our chili! We bought very lean beef which helps cuts some of the fat out. Then we added the red beans and a few spices which definitely pumps up the flavor and texture in this hearty dish.
Just serve it with your favorite tortilla chips, some crusty bread and a green salad and you complete the meal! The boys loved it! We hope you will too!
Beef and Red Bean Chili
2 Tbsp. olive oil
1 medium onion - chopped
1 pound all Beef Chop Meat ( 90% lean)
4 garlic cloves -sliced
1+ 1/2 cups beef stock
1+ 1/2 cups water
1 can (6 ounce) tomato paste
1 can (15 ounce) red kidney beans- rinsed
1+ 1/2 tsp. salt
1/8 tsp. ground cayenne pepper
1/4 tsp. chili powder
1/2 tsp. ground cumin
1 tsp. hot sauce
In a large skillet, heat olive oil. Add chopped onion and garlic slices. Saute for about 5 minutes, until onion becomes translucent. Add chop meat and on medium to low heat, cook the chop meat until it browns, about 6-8 minutes.
Add tomato paste, water, beef stock and seasonings. Lower the heat and simmer uncovered for about 35 to 45 minutes, until sauce thickens. Stirring occasionally. Remove and serve. Garnish with some fresh chopped onions on top.