Be honest… are you judging me for the ketchup or curious now? 👀
Serving size: 2
8oz ground beef
1 can black beans
1 onion
1 jalapeño
2 TSP minced garlic or 2 garlic cloves
2 TBSP beef stock concentrate
3 TBSP tomato paste
2 TBSP ketchup
1/2 TSP Mexican Spice Blend (Vons/Albertsons or Target)
1 TSP garlic powder
Shredded Monterey Jack Cheese
Sour Cream
Cooking oil, salt & pepper
Wash and dry veggies. Halve peel, and finely dice onion. Finely diced jalapeño, removing ribs and seeds for less heat.
Heat a drizzle of oil in a medium pot. Add onion and as much jalapeño as you like (reserve some for serving if you like). Season with salt and pepper. Cook, stirring occasionally, until lightly browned and tender. 2-3 minutes.
Add minced garlic, tomato paste and ketchup to pot with veggies. Cook, stirring, until fragrant. 1 minute.
Add beef, Mexican Spice Blend and garlic powder. Season with salt and pepper. Cook, breaking up meat into pieces, until beef is lightly browned, 2-3 minutes
Add beans and their liquid, stock concentrates, ¼ cup water, ½ tsp salt, and pepper to pot. Bring to a simmer and cook, stirring occasionally, until slightly thickened. 3-5 minutes.
Enjoy with some sprinkle of cheese and as much remaining jalapeño as you like. Dollop of sour cream and serve with tortilla chips or, my personal fave, some Fritos on the side!!
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