Ingredients

The following ingredients have 5 Servings
  • 24 oz lean ground beef
  • 2 cups beef brth
  • 1 1/2 cups mild salsa
  • 1 cup refried beans
  • 1 cup Colby jack cheese (shredded)
  • 1 cup cherry tomatoes
  • 1 cups frozen medley corn, carrots, peas, etc
  • 1/2 cup onion (chopped)
  • 1/2 cup sweet bell peppers (chopped)
  • 3 tablespoons garlic (minced)
  • 1 tablespoons cumin
  • 1 tablespoons coriander
  • 1 tablespoon chili powder
  • 1/4 teaspoon Da Bomb hot sauce
  • 2 tablespoons unsweetened cocoa powder
  • salt & pepper (to taste)
  • 2 tortillas (cut into strips)
  • cooking spray
  • fresh lime (for spritzing)

Instruction

  • In a large pot over high heat, cook and crumble the ground beef until it is no longer pink. Rinse the beef in a strainer under warm water and return to the pot.
  • Reduce the heat to medium high. Add the frozen vegetables and cook until mostly thawed. Stir in the onion, garlic and sweet peppers. Cook until tender, stirring occasionally.
  • Toss the cherry tomatoes, whole, into the pot. Season with cumin, coriander, and chili powder and stir until the tomatoes have softened and begun to lose their juices.
  • If using, add a tiny dab of hot sauce. Stir the hot sauce into the beef along with the mild salsa. Pour in the beef broth and bring to a rolling boil.
  • Add the refried beans to the chili and reduce the heat to medium low. Simmer, covered, for forty five minutes to an hour, or until the chili has thickened. Uncover and let cook for an additional fifteen minutes on low heat.
  • OPTIONAL: Cut the tortillas into long, thin strips. Spray lightly with cooking oil then roll into coils (if you so please, this is also optional!). Preheat the oven while the chili cooks to 375 F. Place the rolled tortillas onto a baking sheet greased with cooking spray and cook until crisp and golden - about 3-5 minutes.
  • Serve alongside tortilla chips, cheddar cheese and sour cream and garnish with fresh cilantro and a squeeze of lime.