I like to serve this over Angel Hair pasta. Put a pot of water on to boil before starting the chili. While the chili simmers, put the pasta in the boiling water. Everything will be ready at the same time. YAY! While the pasta cooks and the chili simmers, you can be prepping your toppings: diced onion or sliced green onion, chopped avocado, minced cilantro and maybe some crushed tortilla chips or Fritos? However you like your chili topped, this is an earthy flavorful and not too spicy chili your whole family will enjoy. If you would like it a little spicier you could add some minced jalapeño chilies when you add the carrots.
Prep & Cook Time: 20 minutes
Serves: 4 - 6
(Printable recipe at bottom of page)
Ingredients
1
lb. ground beef (I use 22%)
2 Tbls Olive Oil
¾ c onion – small chop
1 Large Carrot – grated fine or pulsed in food processor
1 large clove garlic – minced or grated
1 small can tomato paste
1 can (15 oz) diced tomatoes (NOT drained)
1 can low-fat refried black beans
2 c beef stock
1½ tsp Ancho chili powder
1½ tsp New Mexico chili powder
3 tsp cumin powder
1 tsp ground cinnamon
1 tsp oregano
1 tsp cocoa powder
½ tsp paprika
Salt and Pepper
In a large pot over medium-high heat, sauté onion in olive oil for a couple of minutes. Stir in garlic and cook for a minute. Add ground beef, season with salt and pepper. Cook until brown (just until pink is gone) breaking it up as it cooks. (I take a potato masher to it) Stir in carrots then add seasonings and stir to coat meat. Add tomato paste and cook for about 3 minutes while stirring (so it doesn’t burn). Add diced tomatoes (juice and all) and stock. Reduce heat and simmer 10 – 15 minutes. Stir in refried black beans and cook another 5 minutes; until beans are melded into chili.
To serve; ladle into bowls, top with cheese and fresh diced onion. Other toppings that work well with this are: sour cream and avocado.
Click here for printable recipe.
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