Meat And Bean Chili W/ Market Carrots Recipe

Name: Meat And Bean Chili W/ Market Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: oil; 1 pound ground or finely diced meat (I used beef, but you could try emu, bison or turkey); 1 dried pasilla or ancho chile, and 1 dried anaheim chili rehydrated (see below); 32 oz canned tomatoes or 2-3 cups chopped fresh tomatoes; 1 large onion; 2 cloves garlic; 1 tsp cumin; 2 tsp mild ground chile powder (green or guajillo); 1/2 tsp cinnamon; 2 bay leaves; 1 tbsp honey or maple syrup; 1 tbsp cocoa powder; 2 cups cooked black beans, rinsed; 2 large carrots, peeled and diced; water or stock; beer (optional)

Servings: persons

oil
1 pound ground or finely diced meat (I used beef, but you could try emu, bison or turkey)
1 dried pasilla or ancho chile, and 1 dried anaheim chili rehydrated (see below)
32 oz canned tomatoes or 2-3 cups chopped fresh tomatoes
1 large onion
2 cloves garlic
1 tsp cumin
2 tsp mild ground chile powder (green or guajillo)
1/2 tsp cinnamon
2 bay leaves
1 tbsp honey or maple syrup
1 tbsp cocoa powder
2 cups cooked black beans, rinsed
2 large carrots, peeled and diced
water or stock
beer (optional)

1
Make tomato and chili puree: (use anaheim only for less spicy chili)
2
Bring 2 cups water to a boil, then turn off.
3
Very briefly toast dehydrated chiles in skillet or over flame. (1-2 seconds per side)
4
Place in boiling water, and submerge the pepper.
5
Let sit about 30 minutes, then remove seeds and stem and place flesh in blender with the tomatoes and blend until smooth.
6
Make Chili:
7
Saute meat and onions in 2 tbsp oil in large stock pot until meat is browned, about 10 minutes.
8
Add dried spices and stir for about 1 minute, making sure not to let spices burn.
9
Add tomato-pasilla mixture, cocoa powder, beans, diced carrots, honey or maple syrup, garlic and bay leaf
10
Add water or stock to cover, about 4-6 cups.
11
Simmer about 45 minutes to 1 hour over med-low heat until broth is thickened, adding water/stock as needed to keep beans and meat covered
12
Taste for salt, and add if necessary
13
Add 1/2 cup of ale or your favorite beer (not too hoppy) if desired and cook another 5 minutes.
14
Serve with grated cheese, sour cream and a hunk of fresh bread!

212

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: oil, 1 pound ground or finely diced meat (I used beef, but you could try emu, bison or turkey), 1 dried pasilla or ancho chile, and 1 dried anaheim chili rehydrated (see below), 32 oz canned tomatoes or 2-3 cups chopped fresh tomatoes, and more.

Yes, Meat And Bean Chili W/ Market Carrots falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Meat And Bean Chili W/ Market Carrots

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