Sunday, March 6, 2011

Leftover Bean Chili

2 lbs lean ground beef
2 onions, diced
1 bell pepper, diced
6 cloves of garlic, minced
¼ cup chili powder
1 tablespoon smoked paprika
2 teaspoons cumin
2 teaspoons Mexican oregano
1 tablespoon brown sugar
2 teaspoons salt
1 teaspoon black pepper
4 cups left over pinto beans or use 2- 15 ounce cans pinto beans
1 28oz can of diced tomatoes
1 10 ounce can tomatoes and green chilies
Serve with sour cream or plain yogurt, if desired.

Cook the ground beef, onion and bell pepper in a large Dutch oven or soup pot until the meat is browned and the vegetables are tender. When done, drain any excess fat from the pot. Add minced garlic and cook until soft. Combine meat mixture with all spices, salt, pepper, and Sugar. Mix in the beans, diced tomatoes and the can of tomatoes and green chilies. Continue to cook chili for 45 minutes to an hour.

Love, love, love this served over homemade Nachos with lots of cheesy goodness on top : ). Step out of the box and use a cheese you don't normally associate with nachos, like blue cheese, Munster or brie.

Cooks note: If you like you can substitute the ground beef with chopped beef or chicken.  Or you can use ground chicken or turkey for a lighter version.