Chili
Ingredients
- 16 ounces 90% lean ground beef
- 2 sweet onion
- 3 jalapeno
- 15 ounces canned black beans
- 15 ounces canned dark red kidney beans
- 4 tbsp taco seasoning
- 1/2 tbsp cocoa powder
- 12 oz India Pale Ale
- 5 oz fresh spinach
- 28 ounces tomato puree
Instructions
- Prep: Dice sweet onions; mince or finely chop jalapenos (seed if you want less heat). Drain and rinse black beans and dark red kidney beans.
- Brown: In a large pot or Dutch oven over medium-high heat, brown the ground beef, breaking it up, until no longer pink. Drain excess fat if needed.
- Aromatics: Add onions and jalapenos; cook until softened, about 5 minutes.
- Season: Stir in taco seasoning and cocoa powder; cook 1 minute until fragrant.
- Deglaze: Pour in IPA; scrape browned bits. Simmer a few minutes to reduce slightly.
- Simmer: Stir in tomato puree, black beans, and kidney beans. Bring to a gentle simmer; cook uncovered or partly covered about 30-40 minutes, stirring occasionally, until thickened and flavors meld.
- Spinach: Stir in spinach near the end until wilted. Taste and adjust salt/heat. Serve hot.
Nutrition
Calories: 273kcalCarbohydrates: 39.4gProtein: 20.4gFat: 5.4gSaturated Fat: 1.9gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 27.6mgSodium: 902.1mgPotassium: 1202.6mgFiber: 11gSugar: 10gVitamin A: 3279.9IUVitamin C: 48.7mgCalcium: 128.4mgIron: 6mg
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