Beef and bean chili simmered with smoky spices and finished with a pour of Queso-Melt Jalapeño.
INGREDIENTS
• 1 tbsp vegetable oil
• 1½ lb ground beef (80/20)
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 3 garlic cloves, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp dried oregano
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup beef broth
• Kosher salt and black pepper to taste
• 1 tub (10 oz) Queso-Melt Jalapeño Dip, warmed
• For topping: 3 green onions (sliced), 1 fresh jalapeño (sliced), corn chips
INSTRUCTIONS
Heat the oil in a large pot over medium-high heat. Brown the beef, breaking it up, about 8 minutes. Drain the fat.
Add the onion and bell pepper and cook until softened, about 5 minutes.
Add the garlic, chili powder, cumin, smoked paprika, and oregano. Cook 1 minute.
Stir in the tomatoes, both beans, and the broth. Bring to a simmer.
Simmer uncovered 30 minutes, stirring occasionally, until thickened. Season with salt and pepper.Grill the pork until fully cooked.
Ladle into bowls. Pour warmed Queso-Melt Jalapeño over each bowl and top with green onions, jalapeño, and corn chips.