Beef ‘n’ bean chili
Uncooked 93% lean ground beef
1 pound(s), (7% fat or less)
2 clove(s), medium, minced
⅛ tsp(s), (or to taste)
Canned diced tomatoes
10 oz, 1 (10-oz) can, with green chiles, drained, juice reserved
Canned tomato paste
¾ pound(s), coarsely chopped
Uncooked bell pepper(s)
2 item(s), medium, red variety, cut into 1/2-inch dice
Canned kidney beans
15½ oz, (1 can), red variety, rinsed and drained
Light sour cream
Reduced-fat cheddar cheese
1½ oz, (6 tablespoons), shredded
1 medium, thinly sliced
- In a large nonstick skillet over medium heat, warm oil. Add beef and cook, breaking up with a wooden spoon, until no longer pink, about 5 minutes. With a slotted spoon, transfer to a plate. To skillet, add onion and garlic and cook, stirring, until onion is softened, about 5 minutes. Add chili powder, cumin, paprika, oregano, salt, and cayenne and cook, stirring, until fragrant, about 3 minutes longer. Spoon beef mixture into a 5- or 6-qt slow cooker.
- Into a medium bowl, pour reserved tomato juice. Whisk in tomato paste until smooth. Add to slow cooker, along with tomatoes and bell peppers. Cover and cook 6 to 7 hours on Low, stirring halfway through cooking time. About 30 minutes before cooking time is up, stir in beans.
- Ladle chili evenly into 6 bowls. Serve with sour cream, cheddar, and scallions.
- Per serving: 11/3 cups chili, 1 tbsp sour cream, and 1 tbsp cheese