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Home Ground Beef Recipes / Beef Mince Recipes

Amazing Two-Tone Chili

Amazing Two-Tone Chili
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Chili is one of the most versatile dishes I make. Whether you like it meaty or meatless, it never fails to please. Chili warms you to the bone on a chilly fall or winter evening and is one of those foods that satisfies. This Two-Tone Chili version below contains meat. If you prefer to make this meatless, leave out the meat and add an extra can of beans. Make this “two-tone” by adding red kidney beans and white kidney beans or chickpeas. Make it “three-tone” by adding a can of black beans.

Amazing Two-Tone Chili

Amazing Two-Tone Chili

Gretel ShawGretel Shaw
This two-tone chili is and scrumptious chili recipe you will surely enjoy. This is an amazing dish to keep you full!
5 from 1 vote
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Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Main Course
Cuisine Mexican
Servings 8 people
Calories 247 kcal

Ingredients
 
 

  • Raw meat mince1 pound ground beef - extra-lean
  • Ripe yellow onion on a white background1 medium onion - diced
  • tomatoes796 ml tomato - diced
  • pasta sauce or marinara sauce680 ml Neapolitan Sauce or Pasta sauce Southern Hemisphere (Tomato Sauce in North America)
  • red kidney beans in wooden bowl1 can red kidney beans - drained
  • white beans isolated on white background1 can white beans - drained
  • black beans on white background1 can black beans - drained (optional)
  • Fresh green pepper isolated on white background1 medium green pepper (green capsicum) - washed and chopped
  • Red hot chili pepper powder and half isolated on white background1 tablespoon chili powder (chilli powder in British English)
  • wooden bowl of salt1 pinch salt
  • Ground black pepper pile, paths, top1 pinch ground black pepper
  • Pineapple1 small pineapple - cut in bite-size chunks, optional

Instructions
 

  • Brown the ground beef and onion in a saucepan or Dutch oven until absolutely no pink remains in the meat. Drain fat.
  • Add the can of diced tomatoes, tomato sauce, and tomato paste to the meat and onion. Stir to mix.
  • Drain and rinse all type of beans and add to the mixture in the pot, along with the diced pepper, chilli powder and salt and pepper. (I tend to sprinkle salt and pepper on the meat as it is cooking and only add extra at this point if I feel it is needed.)
  • Let the chilli simmer gently for about an hour, uncovered. Taste periodically and adjust seasonings, adding more chilli powder if desired. (For variations, add a little cumin and some red pepper flakes to add to the heat.)
  • Before serving, add the chunks of pineapple and let them heat through. (If you use a pineapple can, drain it before adding.) I love the fresh sweet flavour of the pineapple. It is optional but an excellent addition. The pineapple is my favourite part.
  • Serve with whole-grain bread and a green salad.

Nutrition

Calories: 247kcalCarbohydrates: 24gProtein: 18gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 39mgSodium: 481mgPotassium: 881mgFiber: 8gSugar: 6gVitamin A: 1257IUVitamin C: 28mgCalcium: 52mgIron: 4mg
Have you tried this recipe?Please leave a rating and comment.
Tags: chili
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