Ingredient:
1 lb lean ground beef
2 tbsp olive oil
1 large onion, diced
1 green pepper, diced
1 jalapeño, seeded and diced
2 cloves garlic, minced
1 tbsp chili powder
2 tsp paprika
2 tsp cumin, ground
1 can (28 oz.) diced tomatoes
2 tbsp tomato paste
2 cups beef stock
1 can (15 oz.) black beans
Salt and pepper
Method:
Roll beef into very small meatballs. You should get 25-30 out of the pound.
Heat oil in a large sturdy pot over medium heat. Add meatballs and brown well on all sides, cooking for 5-6 minutes.
Remove meatballs from pot and add onions, green peppers and jalapenos. Cook for 3-4 minutes, until veggies are softened.
Add garlic, chili powder, paprika, cumin, and tomato paste and stir together. Cook for 30 seconds.
Add diced tomatoes and beef stock and bring to a simmer. Return meatballs to the chili, along with drained and rinsed beans. Simmer for 8-10 minutes. Taste and season with salt and pepper.
Serve with a big handful of cheddar cheese on top, sour cream, and diced scallions.
1 lb lean ground beef
2 tbsp olive oil
1 large onion, diced
1 green pepper, diced
1 jalapeño, seeded and diced
2 cloves garlic, minced
1 tbsp chili powder
2 tsp paprika
2 tsp cumin, ground
1 can (28 oz.) diced tomatoes
2 tbsp tomato paste
2 cups beef stock
1 can (15 oz.) black beans
Salt and pepper
Method:
Roll beef into very small meatballs. You should get 25-30 out of the pound.
Heat oil in a large sturdy pot over medium heat. Add meatballs and brown well on all sides, cooking for 5-6 minutes.
Remove meatballs from pot and add onions, green peppers and jalapenos. Cook for 3-4 minutes, until veggies are softened.
Add garlic, chili powder, paprika, cumin, and tomato paste and stir together. Cook for 30 seconds.
Add diced tomatoes and beef stock and bring to a simmer. Return meatballs to the chili, along with drained and rinsed beans. Simmer for 8-10 minutes. Taste and season with salt and pepper.
Serve with a big handful of cheddar cheese on top, sour cream, and diced scallions.
