Tuesday, September 21, 2010

Beef and Bean Chili Topped with Avocado

I found this recipe while browsing an issue of Real Simple on the flight home from our honeymoon. I made a few small tweaks to the ingredients (added carrots and red peppers) and spices.

Beef and Bean Chili

2 tbsp olive oil
1 red onion, chopped
2 large carrots
1 green bell pepper, chopped
1 red bell pepper, chopped
2 cloves garlic, chopped
1 lb ground beef
1.5 ounces tomato paste
2 tsp chili powder
1 tsp ground cumin
1 28-ounce can diced tomatoes
1 15-ounce can kidney beans, rinsed
1 ounce semi-sweet chocolate, chopped
Kosher salt and pepper to taste
1 tbsp red wine vinegar
2 avocadoes

-Heat the oil in a large pot over medium. Add the onions, bell peppers, carrots and garlic, stirring occasionally, until tender for about 10-12 minutes.
-Add the beef, increase heat to medium-high and cook, breaking up the meat with a wooden spoon, until it's no longer pink, for 8-10 minutes.
-Add the tomato paste, chili powder and cumin, cook, stirring for 2 minutes.
-Add the diced tomatoes (with their juices), beans and chocolate. Also add 1/2 cup of water, salt and pepper to taste.
-Reduce heat and simmer for 15-20 minutes, stirring occasionally.
-Stir in the vinegar and serve topped with thick avocado slices.

For me, the avocado was what really made this special. It seemed unusual at first, but now I can't imagine the chili tasting as good without it!

1 comment:

Thanks for dropping by!