This is the perfect time of year for chili. Besides the freezing weather outside (we have a few inches on the ground), it's almost Super Bowl party time! For those of you watching calories, this chili is the perfect party food. After I browned the ground beef, I drained it and then rinsed it as well. Even though I used lean ground beef, every little bit helps, and it didn't hurt the flavor at all. I served it over brown rice. Hope you enjoy it!
Makes 10 one-cup servings
1.25 lbs 93% lean ground beef
1 large Vidalia onion, diced
1 large red bell pepper, diced
1 large green bell pepper, diced
3 cloves garlic, minced
1 can (14.5 ounces) pinto beans, drained
1 can (14.5 ounces) black beans, drained
2 cans (14 ounces each) fire roasted diced tomatoes (I used Hunts)
1 can (14 ounces) diced tomatoes with chiles
1/2 cup ketchup
2 tsp. Adobo seasoning (I bought this from Penzey's; it contains onion powder, black pepper, cumin, garlic powder, cayenne, Mexican oregano and red chili pepper)
1 tsp. unsweetened cocoa powder
1 tsp. light brown sugar
1/4 tsp. cinnamon
drop of liquid smoke
Spray a large pot with nonstick cooking spray. Heat over medium heat. Add the ground beef and cook until browned, about 3 minutes. Drain the cooked beef in a colander and rinse; drain again.
In the same pot, spray again with nonstick cooking spray. Add the onion, green pepper, red pepper and garlic. Saute over medium heat, stirring frequently, until slightly softened, about 2 minutes. Return the cooked ground beef to the pot. Add the drained pinto and black beans, the diced tomatoes, ketchup, Adobo seasoning, cocoa powder, brown sugar, cinnamon and liquid smoke. Stir well. Cover the pot and reduce heat to low.
Let the chili simmer, stirring occasionally, for about 2 hours.
(Each 1 cup serving is 3 pts.)