Chili Con Carne with Pinto Beans and Poblano Pepper
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15Prep Time Minutes
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40Total Time Minutes
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20Number of Ingredients
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6Servings
Ingredients
- 2 cans (398 mL each) Hunt’s Heirloom – Whole Tomatoes
- 2 tbsp (30 mL) canola oil
- 1 lb (500 g) lean ground beef
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) pepper
- 1 onion, chopped
- 1 poblano pepper, chopped
- 2 cloves garlic, minced
- 1 tbsp (15 mL) ancho chili powder
- 1 tsp (5 mL) ground cumin
- 1 tsp (5 mL) oregano
- 1 tsp (5 mL) paprika
- 1 can (540 mL) pinto beans, drained and rinsed
- 1 tbsp (15 mL) Worcestershire sauce
- 1 tsp (5 mL) brown sugar
- 1/2 cup (125 mL) diced red pepper
- 1/4 cup (60 mL) diced red onion
- 1/4 cup (60 mL) loosely packed cilantro sprigs
- 1 cup (250 mL) shredded Tex-Mex cheese
- Lime wedges, for serving
Directions
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Step one
Heat oil in Dutch oven or large saucepan set over medium-high heat; cook beef, salt and pepper for about 5 minutes or until starting to brown. Stir in onion, poblano pepper, garlic, chili powder, paprika, cumin and oregano; cook for about 2 minutes or until onion starts to soften.
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Step two
Stir in tomatoes, beans, Worcestershire sauce and brown sugar; bring to boil. Reduce heat to medium; simmer for 18 to 20 minutes or until thickened slightly.
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Step three
Divide among 6 serving bowls. Top with red pepper, red onion and cilantro. Sprinkle cheese over top. Serve with lime wedges.
Tips
Any leftover chili can be reheated and served in soft buns with Tex-Mex cheese slices for a delicious Sloppy Joe sandwich.
Serve with a dollop of sour cream.
Preparation images
Chili Con Carne with Pinto Beans and Poblano Pepper
