Beef & Bean Chili

When my boyfriend, Colin, and I plan out our weekly meals before the grocery store during the Fall and Winter months, there's a good chance that some form of chili makes the list. This past week, we opted for ground beef and bean chili. I fully understand that liking beans in my chili severely damages my Texas cred back home, but they're so delicious that I'm willing to take that risk. Here's how I make my beef and bean chili. 

Ingredients:

1 pound ground beef (I like 90/10)
1 can diced tomatoes (28 ounces)
1 cup white onion diced
2 teaspoons ground cumin
1 tablespoon extra virgin olive oil
2 cups water
2 packages of McCormick's chili mix (or other preferred brand)
garlic salt and ground black pepper, to taste
2 cans black beans (15.5 ounce), drained and rinsed
1 can kidney beans (15.5 ounce), drained and rinsed
1 can pinto beans (15.5 ounce), drained and rinsed
1 cup red bell pepper, diced (optional)
1/2 cup carrots, diced (optional)
1 cup shredded Mexican or cheddar cheese (optional)

Serving size: 5 to 6 servings


Directions:

First, heat the olive oil in a large pot or Dutch oven over moderate heat. Add the onion (and other vegetables if using them) and cook until soft, about 10 minutes. 

Add the ground beef and cook until it is no longer pink. Add the cumin and mix. 

Stir in the tomatoes, water, chili mix, garlic and pepper. Cook, partially covered for 30 minutes, stirring occasionally. 

Stir in the beans and continue cooking, partially covered, for 20 minutes. 

Season with garlic salt and pepper, to taste. Top with cheese or any other desired toppings. Enjoy!