CuteChick Recipe #3 - Black & Red Bean Chilli w/ Cornbread

Nothing like a hearty chilli to knock the chill off! It's been a bit nippy in the A recently so I figured a big, flavorful pot of chilli would be ideal. Chilli can definitely be a laborious dish depending on how it's prepared but I made this relatively quick w/ some kitchen staples that most of us normally have on hand. Now I prefer a spicier chilli, but since my daughter has to eat it, I didn't add any heat. For a more adult friendly chilli, I recommend adding some crush red pepper flakes or a chopped jalapeno. If you REALLY want to kick it up, throw in a scotch bonnet (habanero) pepper! Enjoy Cuties!



Ingredients
1 lb. ground beef (turkey works as well)
1 medium onion (chopped medium dice)
1 green bell pepper (chopped medium dice)
2 tablespoons of minced garlic
1 15.5 oz can each of red beans & black beans (pinto works well as well)
1 14.5 oz can of fire roasted diced tomatoes
1 14.5 oz can of chilli style diced tomatoes
6 oz can of tomato paste
1 14oz can of beef broth
1 packet of chipotle taco seasoning (or any taco seasoning)
seasonings (salt,pepper,garlic & onion powder, chilli powder, cumin powder)
Cornbread mix (prepare according to package instructions)


To begin, heat about 2 tablespoons of olive or vegetable oil over medium/high heat in a large dutch oven pot & sautee onions & peppers for about 5-6 minutes. Once they've softened some, add the garlic & let cook for another 5 minutes. 

Add your ground meat and all seasonings. Cook until mostly browned w/ some pink still present. Add your tomato pasted and thoroughly distribute.

Once the tomato paste has been mixed into the meat, add both cans of tomatoes. Season again with salt & pepper and then add your beans. Make sure you rinse off the beans in cold water before adding them to the pot.

Cover pot & let cook down for about 10-15 minutes. Once it has reduced some, add your beef broth & the taco seasoning packet to the pot. Cover with lid & reduce heat to allow for a slow simmer.

This whole process should be completed in about 35-45 minutes.

While the chilli is simmering, take this time bake your cornbread....& then you're all done!!! enjoy!!!

I garnished mine w/ some crushed tortilla chips, pickled jalapeno slices, shredded sharp cheddar, sour cream & cilantro. Yummyyy!!!!!!!