Ground Beef Chili with Beans

A delicious mix of ground beef, chorizo, beans, and vegetables in a hearty tomato base. I entered it in a chili cook-off and it won!

INGRIDIENT

4 (28 ounce) cans diced tomatoes

2 pounds lean ground beef

2 pounds chorizo sausage

2 tablespoons olive oil

2 large onions, chopped

3 cloves garlic, minced

3 tablespoons ground cumin

2 tablespoons chili powder

2 tablespoons lime juice

1 tablespoon salt

1 teaspoon ground black pepper

2 (15.5 ounce) cans black beans, rinsed and drained

1 (15.5 ounce) can pinto beans, rinsed and drained

1 (15.5 ounce) can small red kidney beans, rinsed and drained

1 large green bell pepper, chopped

1 large red bell pepper, chopped

1 large yellow bell pepper, chopped

14 ⅜ ounces frozen corn

1 dash hot sauce (such as Frank's RedHot ®), or more to taste

¼ cup chopped fresh cilantro, or more to taste

DIRECTION

Step: 1

Pour tomatoes into a large stockpot over medium heat.

Step: 2

Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to the stockpot.

Step: 3

Cook and stir chorizo in the same hot skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer chorizo to the stockpot.

Step: 4

Heat oil in the same skillet over medium-high heat. Saute onions and garlic until very well cooked and translucent, 7 to 10 minutes. Add cumin and chili powder and cook for about 3 minutes more. Transfer onions to the stockpot with lime juice, salt, and black pepper. Stir black beans, pinto beans, and kidney beans into the pot.

Step: 5

Heat the skillet over medium-high heat and lightly saute bell peppers, about 5 minutes. Add to the stockpot.

Step: 6

Add corn to the stockpot and season with additional salt and pepper. Add hot sauce to taste and simmer for 30 minutes more. Sprinkle cilantro on top and serve.

NUTRITION FACT

Per Serving: 687 calories; protein 41.8g; carbohydrates 46.8g; fat 36.2g; cholesterol 105.9mg; sodium 2477.5mg.

The word “stew” can refer to both a food and a make dishes method. Stewing makes not fast cooking piece of meat, raw fruit or beans in a tastefull water based . It’s same as to braising, instead it makes have a few notable differences. The meat is chopped into few of pieces instead of being processing menu all of it , and the water based material all of it covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.

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