Categories: Chili
Ingredients
- 1lb. extra lean ground beef
- 2 large onions, chopped
- 2 tsp. olive oil {plus more for browning meat}
- 1 quart beef stock or 2 cans beef broth {I used 1 box of beef broth}
- 3 {15oz} cans black beans, rinsed and drained
- 1 {15oz} can refried pinto beans {I tried to find the can with the least amount of sugar & carbs}
- 2 {14oz} cans diced tomatoes
- 4 tbsp. chile powder {I used New Mexico chile powder per recommendation}
- 1 tbsp. + 1/2 tsp. ground cumin
- 1/4 cup fresh squeezed lime juice
- 1/2 cup chopped fresh cilantro
Directions
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Well, this and a large stockpot or dutch oven{ish}
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Saute the chopped onions in heated olive oil. Cook for about 4-5 minutes….just about enough time to soften the onions and barely brown them. Transfer onions to large stockpot/dutch oven.
- Add the meat to the same pan you used to cook the onions along with about a teaspoon{ish} of olive oil. We’ve been using extra lean ground beef with all of our ground beef dishes. It’s just the smart way to go! Sure, a bit pricier, but worth the extra $$. Plus, there’s no extra yuckiness swimmin’ around in the skillet when the meat is all browned. Now transfer the meat to the stockpot/dutch oven. In a large bowl, add beef broth/stock and refried pinto beans. Whisk together until blended and pour over the beef & onion mix in the stockpot.
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Rinse & drain the black beans {just incase you’re wondering, this removes the excess salt and makes the beans more digestible. I just learned that, too :)}
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Now add black beans, tomatoes, chile powder, & cumin to the stockpot. Let the chili simmer on the stovetop for about 45{ish} minutes {don’t forget to give it the old occasional stir}.
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This is the New Mexico chili pepper I used…just incase you’re wondering
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After about 45 minutes of simmering, add the lime juice and fresh cilantro. Let it simmer for about another 15-20 minutes. Right about now, you can’t imagine how unbelievable my house was smellin’. For real.When she’s all cooked and ready to go, you can garnish with fresh cilantro & lime wedges…you can also add some shredded cheese to up the yum factor. Mr. Spouse likes to eat his chili with peanut butter bread {don’t ask}
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The lime and cilantro are the key players in this dish. I’m really not a huge fan of cilantro to be quite honest, but I couldn’t get enough of it in this chili. This is definitely my most favorite chili recipe I’ve tried. Even my somewhat picky 2-year-old devoured a couple of bowls with a quickness. If chili has the capability to be “fresh”, this one definitely fits that description. Honestly…SO dang good!!! With a few more months of cold weather ahead of us, you’ll want this dish in your dinner rotation. It’ll make you all warm & fuzzy inside, for sure :)