Beef and Bean Chili

By Ckelley116

This recipe makes a double batch, so eat one now and freeze the other for later!

Ingredients

• Seasoning Mix:
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 2 tbsp brown sugar
• 2 tsp salt
• 1 tsp freshly ground black pepper
• Other Ingredients:
• 2 tbsp canola oil
• 1 bell pepper, diced small
• 1 onion, diced small
• 2 habanero peppers, diced (stems and seeds removed if desired)
• 2 tsp garlic, minced
• 2 lbs lean ground beef (90/10)
• 1/2 cup beef stock
• 1 28 oz can tomato puree
• Seasoning Mix
• 1 15-oz can kidney beans, rinsed and drained
• 1 15-oz can pinto beans, rinsed and drained

Preparation

Step 1

1. Combine all seasoning ingredients in a small bowl; set aside.

2. Heat a large nonstick skillet over medium-high heat and add oil. When oil is hot, add onion and peppers and saute until softened and translucent, 5-6 minutes.

3. Add garlic and saute 30 seconds.

4. Add ground beef and cook until thoroughly browned, using a wooden spoon to break into small pieces. Drain fat from skillet and return to heat.

5. Add beef stock, tomato puree and seasoning mix to the meat mixture in the skillet. Stir until well-combined. Reduce heat to low and simmer, covered, at least 15 minutes (longer is better if you have the time - it lets the flavors blend).

6. Add beans to skillet and stir to combine. Cook 5 minutes more to warm through.

7. Serve topped with shredded cheese, sour cream, corn chips, etc.