One Pot Chili
Method
1 Drain beans, reserving liquid; set aside. Heat oil in medium heavy-bottomed saucepot over medium-high heat. Add beef, onions and garlic; cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Stir in reserved bean liquid, diced tomatoes, tomato sauce, chili powder and cumin. Bring beef mixture to boil. Reduce heat to low and simmer, stirring occasionally, until sauce thickens, about 1 hour.
2 Stir reserved beans into meat mixture. Cook until heated through, about 10 minutes more. Stir in sugar; season with Adobo. Divide chili evenly among serving bowls. Garnish with salsita, if desired.
Ingredients
1 tablespoonOlive Oil
1 poundLean Ground Beef (92%)
1 Onion (Chopped)
1 Large Carrot (Chopped)
2 Celery Stalks (Chopped)1 Bell Pepper (Seeded and Diced)
2 cupsWater
1x28 ouncesTomatoes (Crushed)
1 14-ounce canKidney Beans (Rinsed and Drained)
2 tablespoonsChili Powder
½ teaspoonCumin
½ teaspoonDried Oreganorot (Chopped)
2 teaspoonBlack Pepper
1 teaspoon Salt
½ teaspoon Black Pepper
add Plain Greek Yogurt
add Scallions (Thinly Sliced)
add Avocado (Peeled, Pitted, and Diced)add Lime Juice
add Fresh Salsa
add Cilantro (Chopped)
