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Smoky Chili Bowl

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INGREDIENTS

  • 2 lbs. ground beef
  • 1 tsp. salt
  • 1 Tbsp. vegetable oil
  • 3 cloves garlic, minced
  • 2 cans (14-1/2 oz. each) diced tomatoes with green peppers and onions, undrained
  • 1 can (15 oz.) black beans, rinsed, drained
 

DIRECTIONS

  • 1

    Brown ground beef in stock pot over medium heat 8 to 10 minutes or until no longer pink, breaking up in 3/4-inch crumbles. Remove from stock pot with slotted spoon; pour off drippings. Season with salt. Set aside.

  • 2

    Heat oil in same stock pot over medium heat until hot. Add garlic; cook and stir 30 to 60 seconds. Add beef, tomatoes, beans and beef broth. Finely mince chipotle peppers. Add 1 Tbsp. peppers and 2 Tbsp. adobo sauce to mixture; reserve remainder in covered dish in refrigerator for another use.

  • 3

    Bring to a boil. Reduce heat and simmer, uncovered, 15 to 20 minutes, stirring occasionally. Stir in masa harina; return to a boil. Reduce heat; stir in 1 cup cheese. Simmer 3 to 5 minutes or until slightly thickened, stirring frequently.

  • 4

    Serve with remaining cheese and sour cream.

Smoky Chili Bowl
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SUMMARY

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Yield: Serves: 8

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 8

Amount Per Serving

Calories 406

Total Fat 20.3g

Saturated Fat 9.3g

Trans Fat 7.2g

Polyunsaturated Fat 1.8g

Cholesterol 88mg

Sodium 1429mg

Carbohydrates 21g

Protein 35g

Dietary Fiber 4g

Vitamin A 86%

Vitamin C 15%

Calcium 243%

Iron 5%