Two-Bean Chili



Nothing says comfort food like some homemade chili. I really like this recipe, my chili is consistently delicious.  I love it served over fritos with some melted cheese.


Two-Bean Chili

Serves 6

1 hour 15 minutes


1 tsp. olive oil

½ lb. ground beef

1 Tbsp. ground cumin

1 Tbsp. chili powder

1 Tbsp. crushed red pepper flakes

2 tsp. paprika

1 tsp. dried oregano

1 green bell pepper, seeded and chopped

1 onion, chopped

2 cloves garlic, minced

2 jalapeno peppers, seeded and finely chopped

1 14-oz can diced tomatoes

1 6-oz can tomato paste

4 sun-dried tomatoes, snipped in small pieces

1 bay leaf

1 can kidney beans

1 can white beans

1 Tbsp. lime juice


½ onion, diced

Sour cream

Cheddar Cheese


Heat oil in large pot over medium-high heat. Add ground beef. Season with salt, pepper, and seasonings and cook stirring occasionally, until brown, 5 minutes. Reduce heat to medium and add bell peppers and onion; cook, stirring frequently, until onions are golden brown, about 10 minutes. Add garlic, jalapenos and more seasonings. Stir until aromatic, about 2 minutes. Add diced tomatoes, sun-dried tomatoes, tomato paste and bay leaves. Cover and simmer, stirring occasionally, for 15 minutes. Add beans; cook, cover, and stir until chili has thickened about 45 minutes. Stir in cilantro and lime juice. Serve with fritos, onions, sour cream, and cheddar cheese.

Inspired by The Comfort of Cooking


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