Meaty Beef & Bean Chili
Jul 25, 2023
"Everyone in my family makes chili, and everyone makes it differently. It’s like we’re Goldilocks and the Three Bears. My sister’s is mild and uses red beans. My mom likes hers a little spicy with more veggies. My brother would use kidney beans and jalapeños. I like to use different meats and black beans and—my secret—blend in a can of chipotles in adobo. They give it a smoky-sweet heat that is just fantastic. Plus, I love to hit the top with a variety of garnishes. Chili is also special because it makes me think of my dad. It was on the menu many Sundays when he was at my house with a crowd to watch football. We’ve lost my dad and my brother Kyle, and I miss them both terribly." -- Khela
This recipe was shared by Khela in Episode 6 of Season 2 of The Great American Recipe.
This recipe was shared by Khela in Episode 6 of Season 2 of The Great American Recipe.
- Servings
- 6 servings
- Course
- Soup and Stew
Tags
Ingredients
For the Chili:
- 2–3 tablespoons vegetable oil
- 1½ pounds ground chuck (80% lean)
- 12 ounces chorizo, removed from casings
- 2 medium onions, chopped
- 1 tablespoon tomato paste
- 1 (7-ounce) can chipotles in adobo, blended
- 1 (28-ounce) can petite diced tomatoes
- 2 (4-ounce) cans chopped green chiles
- 3 garlic cloves, grated
- 2 teaspoons ground cumin
- 2 teaspoons dried Mexican oregano
- 2 (15-ounce) cans black beans, drained and rinsed
- ¼ cup Fritos corn chips, ground
For the Garnish:
- Shredded sharp cheddar cheese
- Chopped onions
- Avocado slices
- Sliced jalapeños
- Sour cream
- Fritos
Instructions
-
In a large Dutch oven, heat the oil over medium-high heat. Add the ground chuck, chorizo, and onions and cook, stirring often, until the ground meat is browned and broken up, 8–10 minutes. Drain most of the fat from the pan.
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Add the tomato paste, blended chipotles, tomatoes with their juices, green chiles, garlic, cumin, and oregano to the Dutch oven. Stir to combine, then cover, reduce the heat, and simmer for 30 minutes.
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Add the beans and ground corn chips and cook, covered, for 10 minutes.
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Serve the chili with an assortment of garnishes.
