Chili Con Carne with Pinto Beans and Poblano Pepper

April 19, 2024

Chili Con Carne with Pinto Beans and Poblano Pepper

Name: Chili Con Carne with Pinto Beans and Poblano Pepper
Prep time: 15 min
Total time: 40 min
Yield: 6
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

15

Prep Time Minutes
40
Total Time Minutes
20
Number of Ingredients
6
Servings

Tags:

Beef,
Beans,
Under 45 min,
Main Dish,
Soup/Chili/Stew,
Hunt’s,
Spring,
Fall,
Winter,
Stove Top,
Hispanic

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

View photos

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.
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.
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.