Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 1 hour+
Ingredients
1 1/2 lbs. ground round beef
1 cup red kidney beans, rinsed and drained
1 cup pinto beans, rinse and drained
2 dried ancho chilies, seeded *(hydrated and pureed)
1 tbsp jalapeños, seeded, minced (optional)
1 cup green pepper, diced
3/4 cup red pepper, diced
1 cup onion, diced
5 cloves garlic, minced
1 1/2 bricks of Abuelita Mexican Hot Chocolate
1 29 oz. can tomato sauce
1 14 oz. can diced tomatoes
1 4.5 oz. green chilies, chopped
1/2 cup sofrito base
2 heaping tbsp chili powder
1 tsp cumin
1/2 tsp pepper
1/2 tsp salt
1/2 tsp cinnamon
green onion, sliced for topping
queso fresco cheese for topping
Cooking Tools
Large pot
Small food processor
Directions
In a large pot on medium heat, cook ground beef, drain any excess fat. Add onions, peppers, jalapeños (optional), garlic and sauté for a few minutes. Add tomato sauce, diced tomatoes, ancho puree *(directions below), sofrito, green chilies, chili powder, cumin, salt, pepper, cinnamon and the Abuelita hot chocolate bricks; cook for 15 minutes on low. Add the beans and cook for additional 40 minutes on a low simmer. Serve with a sprinkle of queso fresco and green onions on top the bowl of chili.
Serves 6
