Chili With Double-Bean Toss

In some parts of the country, adding beans to chili is heresy. In others, it's essential. This recipe has appeal to both camps: It has beans, all right, but they're served as a side-dish salad.

Chili With Double-Bean Toss Enlarge Image
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6 users rated this recipe an average rating of 3.0
Makes:
6 servings
Prep:
25 mins
Cook:
10 hrs
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Chili With Double-Bean Toss

Ingredients
1
pound boneless beef top round steak
1
tablespoon cooking oil
2
14 1/2 ounce can diced tomatoes
1
14 1/2 ounce can beef broth
1
fresh jalapeno or serrano peppers, finely chopped
2
2
teaspoons chili powder
1
tablespoon brown sugar
1 1/2
teaspoons dried oregano, crushed
1/2
teaspoon ground cumin
1/4
teaspoon black pepper
1
15 ounce can pinto beans, rinsed and drained
1
15 ounce can black beans, rinsed and drained
1
tablespoon lime juice
1
clove garlic, minced
1
tablespoon salad oil

Directions

  1. Trim fat from meat. Cut meat into 3/4-inch chunks. In a large skillet heat oil. Brown beef, half at a time, in hot oil. Drain fat.
  2. In a 3-1/2- or 4-quart electric crockery cooker combine undrained tomatoes, broth, onion, jalapeno peppers, the 2 cloves garlic, chili powder, brown sugar, oregano, cumin, and black pepper. Stir in browned beef pieces.
  3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
  4. Meanwhile, in a bowl combine pinto beans, black beans, lime peel, lime juice, salad oil, and garlic. Toss to mix. Serve chili in bowls with beans on the side or stir them into chili and top with a dollop of sour cream; garnish with fresh cilantro or parsley and tortilla chips. Makes 6 servings.

Nutrition Facts

(Chili With Double-Bean Toss)
    Per serving:
  • 300 kcal cal.,
  • 7 g fat
  • (2 g sat. fat,
  • 33 mg chol.,
  • 776 mg sodium,
  • 33 g carb.,
  • 9 g fiber,
  • 28 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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