Hidden Bean Chili
Don't like beans in your chili but still want the nutrition? This recipe cleverly hides the beans while creating a thicker, creamier chili.
Equipment
- 1 stock pot
- 1 blender or food processor
Ingredients
- 2 lbs ground beef
- 2 tbsp butter
- 2 onions chopped
- 2 bell peppers chopped
- 2 jalapenos optional
- 6 cloves garlic minced
- 4 tbsp chili powder
- 2 tbsp cumin
- 1 tsp oregano
- 2 tbsp brown sugar
- 4 cups beef broth
- 1/4 cup masa harina
- 2 tbsp tomato paste
- 1 can crushed tomatoes
- 1 can black beans
- bay leaves
Instructions
- Melt the butter in your pot over medium-low heat. Add your onions, peppers, and garlic. Sauté until onions are translucent and garlic is fragrant.
- Add the ground beef to your pot and brown it.
- Add the seasonings and brown sugar to your pot. Stir to combine and let it cook for a few minutes.
- Add the beef broth to your pot and use it to deglaze the pot. Scrape up any brown bits from the bottom of your pot.
- Slowly add your masa harina, stirring constantly.
- Stir in the tomato paste. Turn the heat down to low.
- In a blender or food processor add your beans and tomatoes (SEE NOTE).
- Pulse until desired consistency is reached. I do not puree them completely but you can.
- Stir in your bean/tomato mixture to your pot of chili.
- Do you like the consistency of your chili? If it's too thick, add a little more broth or water. If it's too thin, let it simmer and cook down until desired consistency is reached.
Notes
If you use crushed tomatoes or tomato sauce, you won't need to blend it with your beans.