HOT AND SPICY CHILLI


SUBMITTED BY: samanto

DATE: Dec. 4, 2017, 6:33 a.m.

FORMAT: Text only

SIZE: 1.3 kB

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  1. HOT AND SPICY CHILLI
  2. THIS RECIPE TAKES ABOUT 20 MIN TO MAKE. MODIFY THE HEAT TO YOUR PERSONAL TASTE!
  3. INGREDIENTS
  4. Cooking spray
  5. 1 small Onion; chopped
  6. 3 cloves Garlic; minced
  7. 1/4 pound Extra-lean ground beef
  8. 2 teaspoons Oregano
  9. 1/2 teaspoon Kosher salt
  10. 1/2 teaspoon Cayenne or chipotle pepper
  11. 1/2 teaspoon Black pepper
  12. 1 tablespoon Tomato paste
  13. 1/2 cup Stewed tomatoes, canned
  14. 1 cup No-sodium dark red kidney beans
  15. 1 cup No-sodium black beans
  16. 2 tablespoons Unsweetened cocoa powder
  17. 1 cup Low-sodium, nonfat chicken broth
  18. 1 tablespoon Fresh cilantro; chopped
  19. 2 tablespoons Light Mexican blend cheese; shredded
  20. 1. Coat a deep saucepan with nonstick cooking spray and heat on high for 30 seconds. Add onion and garlic. Lower heat to medium and cover pan. Saute 30 seconds. Add ground beef, mix well and cook, uncovered, until meat begins to brown slightly, about 2-3 minutes. Add oregano, salt, cayenne and black pepper and stir.
  21. 2. Add tomato paste, stir well and allow to cook for 30 seconds. Add stewed tomatoes and mix well. Add beans and cocoa powder, and stir gently.
  22. 3. Add chicken broth and cilantro and reduce heat to low-medium. Cover and simmer for 12-15 minutes. (For a thicker chili, remove cover and simmer for 1-2 minutes more.)
  23. 4. To serve, divide chili among 4 bowls. Top each with cheese.

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