Place a large nonstick skillet over medium-high heat until hot. Add first 3 ingredients; cook until browned, stirring to crumble. Drain well; return meat mixture to pan. Add broth and next 8 ingredients (broth through beans); bring to a boil. Reduce heat; simmer 15 minutes or until slightly thick, stirring occasionally.
Ladle chili into soup bowls; top with sour cream and cilantro.
Delicious and very, very easy. I used Hunts Fire Roasted diced tomatoes and also added about 2 Tbsp of tomato paste to thicken it up. You can easily make this for a weeknight dinner. I'll try it with ground turkey or soy crumbles next time.
Very good. However, I like my chilis to be on the spicy side, so will experiment with spices and peppers to give it a little more kick.
As an update, I made this chili tonight but made the following changes. I used fire roasted tomatoes instead of regular tomatoes. I also used one can of spicy black beans and one can of regular black beans. Finally, I added a poblano pepper (in addition to the green bell pepper). It was much better and even with all of this spice, it wasn't too spicy. With those changes, I will definitely make again. To reduce fat and calorie content, I will try ground turkey instead of beef.
I made this, but with a few alterations as I used what I had at home. I used 93/7 ground turkey and added 1 tbs. of olive oil to brown the meat and cook the onion and green pepper. Since I was using turkey and not beef I used chicken stock instead of beef stock. I used crushed tomatoes instead of dice and for me it gave the chili a really nice thickness, but not to thick. I also subbed 1 can of low sodium pinto bean for 1 can of the black beans. With all the changes I made this chili came out great. It was very flavorful with a nice little kick to it. I sprinkled mine with a little cheese, but I think I'll get some sour cream the next time. My husband who is not overly fond of spicy foods, love this. Give it a try. You won't be disappointed.
I just made this, and I have to say its very easy and good. I let it simmer a little longer to blend those flavors. I did think it was mild, so I added more Chili powder, Cumin and a little Cayenne Pepper, until it suited my taste.
I also added a can of that wonderful Trader Joes corn, it's very sweet and I used Hunts Fire Roasted diced tomatoes.
I'll serve this with some sour cream and tortilla chips for dipping or crushing into the chili.
I'd actually give this recipe 2.5 stars. It was quick and easy to prepare, but flavor-wise, nothing to write home about; some tweaking (in addition to what I did) would probably help. I used ground sirloin in place of the ground chuck to cut down on fat and calories. I added chipotle and ancho chile powders (for some heat and smokiness) and some unsweetened cocoa powder to the spices, and after the meat had browned, added the spices and let them bloom for a minute before adding the broth and the rest of the ingredients. My beans were unsalted, and I subbed a can of kidney beans for one of the cans of black beans. The flavor improved a little bit over the next couple of days, but not significantly so.
Great chili recipe. I added an additional 1/2 T of chili powder and some more cumin for extra spice. I would probably add more garlic next time. It also might be worth experimenting with a little bit of cinnamon. This is super easy and tasty and will no doubt become a cool weather staple in my house.