There aren’t too many things my husband likes more than a hot bowl of chili for dinner! And over the years, I have made many different kinds of chili! Some with meat, some without. Some super spicy, some loaded with veggies; a few recipes have even included beer! After years of trying all sorts of chilis, my husband and I agree that this one is really the best! The honey gives it a sweet flavor that pairs nicely with the smokey taste of the chili powder! I use my favorite beans- garbanzo (aka chickpeas) and his favorite beans- black. Use two cans of whatever beans you want! Kidney, navy, pinto...And if you want to make this chili vegetarian, omit the beef and add a third can of beans! FIBER to the rescue!
2 Tbl extra virgin olive oil
1/2 lb each of lean ground beef and ground pork (or if you would rather, just use the beef. I love the flavor ground pork gives this chili, though)
1 onion, peeled and chopped
5 cloves garlic, minced
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 14oz can garbanzo beans, drained & rinsed
1 14oz can black beans, drained & rinsed
1 14oz can diced tomatoes
1 cup vegetable broth
1/4 c. tomato paste
2 Tbl honey
1 Tbl chili powder
1 tsp cumin
1 tsp salt
10 shakes of Tabasco
Shredded cheddar & Greek yogurt for topping (or sour cream)
1.Heat oil in a large pot. Add ground beef and break up into small chunks. Cook until browned.
2. Add onion, garlic & red bell pepper. Cook for 5 minutes. Add the beans, tomatoes, broth, tomato paste, honey, and all the seasonings. Bring to a boil. Reduce heat to low and simmer for two hours.
3. Serve chili with shredded cheese and a dollop of Greek yogurt (Fage yogurt is my favorite!).
