Hot and Spicy Chili
Verified by stevemur
|1 smallOnion; chopped|
|3 clovesGarlic; minced|
|1/4 poundExtra-lean ground beef|
|1/2 teaspoonKosher salt|
|1/2 teaspoonCayenne or chipotle pepper|
|1/2 teaspoonBlack pepper|
|1 tablespoonTomato paste|
|1/2 cupStewed tomatoes, canned|
|1 cupNo-sodium dark red kidney beans|
|1 cupNo-sodium black beans|
|2 tablespoonsUnsweetened cocoa powder|
|1 cupLow-sodium, nonfat chicken broth|
|1 tablespoonFresh cilantro; chopped|
|2 tablespoonsLight mexican blend cheese; shredded|
Hot and Spicy Chili Preparation
1. Coat a deep saucepan with nonstick cooking spray and heat on high for 30 seconds. Add onion and garlic. Lower heat to medium and cover pan. Saute 30 seconds. Add ground beef, mix well and cook, uncovered, until meat begins to brown slightly, about 2-3 minutes. Add oregano, salt, cayenne and black pepper and stir.
2. Add tomato paste, stir well and allow to cook for 30 seconds. Add stewed tomatoes and mix well. Add beans and cocoa powder, and stir gently.
3. Add chicken broth and cilantro and reduce heat to low-medium. Cover and simmer for 12-15 minutes. (For a thicker chili, remove cover and simmer for 1-2 minutes more.)
4. To serve, divide chili among 4 bowls. Top each with cheese.
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