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!!! 

LIME and CILANTRO BLACK BEAN CHILI

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 :)