Fact Woman’s Beef Chili with Beans
We love chili. There is nothing more comforting and cozy that a chili dinner on a cold winter day. It is hearty, filling and delicious. I like using a combination of different beans, mainly because I think that kidney beans are just kind of grainy and smooshy. It’s a texture issue. . The combination of beans gives this chili texture and a variety in looks and taste.1 pound of ground beef
1 medium onion chopped
2 1/2 TBS chili powder
2 1/2 TBS cumin
2 tsp smoked paprika
1/2 tsp to 1 tsp of chipotle powder or as much heat as you want
1- 15 oz can of ground tomatoes
1- 15 oz can of Kuner’s black beans with cumin and chili spices or just a can of black beans
1- 15 oz can of chili beans
1- 15 oz can of great Northern Beans- drained and rinsed
2- 15 oz can of red kidney beans- drained and rinsed or 1- white kidney beans & 1 red
salt and pepper to taste
3-4 tbs of brown sugar
Brown the ground beef and chopped onions in a medium stock pot or large deep pan until meat is cooked through and the onions are softened.
Drain and rinse the Kidney and Great Northern beans. Don’t drain the black and chili beans
Drain off some of the fat leaving about 2 tbs in with meat.
Add all the spices and stir until they are mixed into the meat completely, about 1 minute.
Dump in the tomatoes, chili beans and the black beans and then add the kidney and great northern beans and stir until combined. Add salt and pepper to taste.
Bring to a simmer, cover and reduce the heat to med low and let simmer for 30 minutes.