- 8
Ingredients
- TOPPINGS:
- 1 lbs lean, ground beef or 1 1/2 lbs filet mignon, cut into 1/2 inch cubes
- 1 to 2 tbsp vegetable oil
- 1 large onion, chopped (about 1 cup)
- 2 cloves garlic, chopped
- 2 tbsp tomato paste
- 1 28 oz. can whole plum tomatoes (no salt added), coarsely crushed with hands
- 1 1/2 cups low-sodium beef or chicken broth
- 1 14.5 oz. can red kidney beans, drained and rinsed
- 1 14.5 oz can black beans, drained and rinsed
- 1 tsp black strap molasses (optional)
- 2 red bell peppers, chopped
- 1 tbsp cumin
- 1/3 cup dark chili powder
- Freshly ground pepper
- Hot sauce, to taste
- Plain Greek yogurt
- Scallions, chopped
Preparation
Step 1
1. Heat 1/2 tbsp vegetable oil in a large pot over medium-high heat.
2. Pat the beef dry and season with salt and pepper. Brown beef in pot, adding more oil as
needed. Transfer to a plate. If making with ground beef, use less oil when cooking. Don’t forget
to drain beef before setting aside.
3. Reduce the heat to medium and add 1 1/2 tbsp oil to the pot. Add the onions and garlic; cook,
stirring, until golden, about 6 minutes.
4. Add 1/3 cup chili powder (minus 2 tbsp), cumin, and tomato paste; cook, stirring, 30 seconds.
5. Return the meat to the pot and stir in the tomatoes with their juices, broth, beans, molasses and peppers. Bring to a boil, then reduce the heat and simmer, partially covered, until the beef is tender, an hour to
two hours (for filet mignon.)
6. Stir the remaining 2 tbsp chili powder into the chili. Divide among 7 bowls. Top with Greek
yogurt instead of sour cream and save a ton of calories!
To Make it Hotter:
• Add five crumbled dried arbol chilies to the pot with the tomato paste, then continue as
directed.
• Or add more hot sauce