Wednesday, December 28, 2011

Warm & Fuzzy

I’m always looking for good chili recipes.  There’s just somethin’ about chili during the cold winter months that gives me a warm, fuzzy feeling inside :)  When I found this recipe, I was a little skeptical.  I love black beans and all, but as the key ingredient in my chili?!?!  Hmmmmm.  I’ve clearly been living under a rock because this is, hands down, one of the BEST chili recipes I’ve ever tried!!!  One of the best things about this recipe is that it’s healthy, too!  I found this recipe on Kalyn’s Kitchen and it’s one of her goodies on the list of recipes in phase 1 of the South Beach diet…low in carbs and sugar :)  By the taste of this dish, you’d never be able to guess!!! 


adapted from Kalyn’s Kitchen

1lb. extra lean ground beef

2 large onions, chopped

2 tsp. olive oil {plus more for browning meat}

1 quart beef stock or 2 cans beef broth {I used 1 box of beef broth}

3 {15oz} cans black beans, rinsed and drained

1 {15oz} can refried pinto beans {I tried to find the can with the least amount of sugar & carbs}

2  {14oz} cans diced tomatoes

4 tbsp. chile powder {I used New Mexico chile powder per recommendation}

1 tbsp. + 1/2 tsp. ground cumin

1/4 cup fresh squeezed lime juice

1/2 cup chopped fresh cilantro


Here’s what you’ll need to get started.  Well, this and a large stockpot or dutch oven{ish}.


Saute the chopped onions in heated olive oil.  Cook for about 4-5 minutes….just about enough time to soften the onions and *barely* brown them.    Transfer onions to large stockpot/dutch oven. 


Add the meat to the same pan you used to cook the onions along with about a teaspoon{ish} of olive oil.  We’ve been using extra lean ground beef with all of our ground beef dishes.  It’s just the smart way to go!  Sure, a bit pricier, but worth the extra $$.  Plus, there’s no extra yuckiness swimmin’ around in the skillet when the meat is all browned. Now transfer the meat to the stockpot/dutch oven.  In a large bowl, add beef broth/stock and refried pinto beans.  Whisk together until blended and pour over the beef & onion mix in the stockpot. 

Rinse & drain the black beans {just incase you’re wondering, this removes the excess salt and makes the beans more digestible.  I just learned that, too :)}


Now add black beans, tomatoes, chile powder, & cumin to the stockpot.  Let the chili simmer on the stovetop for about 45{ish} minutes {don’t forget to give it the old occasional stir}. 

This is the New Mexico chili pepper I used…just incase you’re wondering.


After about 45 minutes of simmering, add the lime juice and fresh cilantro.  Let it simmer for about another 15-20 minutes.  Right about now, you can’t imagine how unbelievable my house was smellin’.  For real.


When she’s all cooked and ready to go, you can garnish with fresh cilantro & lime wedges…you can also add some shredded cheese to up the yum factor.  Mr. Spouse likes to eat his chili with peanut butter bread {don’t ask}. 


The lime and cilantro are the key players in this dish.  I’m really not a huge fan of cilantro to be quite honest, but I couldn’t get enough of it in this chili.  This is definitely my most favorite chili recipe I’ve tried.  Even my somewhat picky 2-year-old devoured a couple of bowls with a quickness.  If chili has the capability to be “fresh”, this one definitely fits that description.  Honestly…SO dang good!!!  With a few more months of cold weather ahead of us, you’ll want this dish in your dinner rotation.  It’ll make you all warm & fuzzy inside, for sure :)


  1. love your use of {ish}

    that really is a word used in conversation with my gfs.

  2. I've had a chili aversion since I was seven months pregnant with my second born, but this just might pull me out of my chili hiatus. I love the lightness lime and cilantro add. Thanks for this recipe!

  3.'ll LOVE it!!! Don't you hate weird pregnancy aversions?! Mine was pizza & hamburger meat!! HA!

    Leah P...{ish} is most definitely a word :) HA!

  4. I just wanted to say I just found your blog via pinterest and I'm in love! I already have two of you recipes saved to make this week and next!!!

  5. I made this when I hosted "Thanksgiving eve" at our house... AH-mazing! Everyone loved it. I served it in my pretty orange Rachel Ray bowls with baked potatoes on the side so you could make it how you want it. So good.

  6. Yum!!! I am a printing fool today - all from your blog which I just linked to from your teaching blog. I made the ham and cheese sliders today for lunch. Wowie wow wow!

  7. When I was in high school they used to serve chili with peanut butter sandwiches.

    For real.

    Can't wait to try the chili...

  8. Made this tonight and it's yummy!! But it makes A LOT of chili. We will be eating it for months to come!!

  9. I made this tonight as well. My husband says this deserves a spot in our regular rotation. Thanks SO much for posting. Love your site!