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Sunday, November 06 2016


2 - pounds lean ground beef
2 -large onions, chopped (2 cups)
6 -cloves garlic, minced
2 - 4 - jalapeno peppers, seeded and finely chopped
2 - tablespoons chili powder
2 - teaspoons ground cumin
1 - 15 ounce can tomato sauce
2 - cups water
3 - 15 ounce can kidney beans, rinsed and drained
1/4 - cup chopped fresh cilantro
1 - ounce semisweet chocolate, chopped
1/2- teaspoon salt
4 - cups corn chips

In a Dutch oven brown beef over medium heat; drain off fat. Add onions, garlic, and peppers to pan; cook about 5 minutes or until almost tender. Add the chili powder and cumin; cook for 1 minute, until fragrant. Add tomato sauce and water; bring to boiling. Reduce heat to medium-low. Simmer, covered, for 10 minutes.

Mash one-third of the beans. Stir all beans into chili. Return to simmering; cook about 5 minutes. Remove from heat. Stir in the chopped cilantro, chocolate and salt until chocolate is melted. Serve topped with corn chips.

From the Test Kitchen
Because hot chile peppers, such as jalapenos, contain volatile oils that can burn skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands touch the peppers, wash your hands well with soap and water.

Nutrition Facts (Beef and Bean Chili)
Per serving: 389 kcal cal., 22 g fat (8 g sat. fat, 1 g polyunsaturated fat, 9 g monounsatured fat), 85 mg chol., 370 mg sodium, 20 g carb., 6 g fiber, 7 g sugar, 28 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 04:06 pm   |  Permalink   |  0 Comments  |  Email

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