I’d been in a mood for a good bowl of chili lately so I made one with a bit of summer flair. It has some of those wonderful traditional chili flavors we all love, and I added some fresh cilantro from the garden, fresh lime juice and cumin. Yum!
1 large red onion, finely chopped
1 tsp olive oil
1 lb lean ground beef
1 quart reduced sodium beef stock
2 15 oz cans black beans, rinsed
2 15 oz cans diced tomatoes
1 tablespoon ground cumin
2 tablespoons chili powder
1/4 teaspoon cayenne pepper
juice of 2 limes
1/2 cup chopped cilantro
*extra toppings like sour cream or cheese if you desire
In the skillet brown the beef and season with a bit of salt and pepper. Drain any excess fat from the beef and transfer it to the stock pot. Next add rinsed black beans, diced tomatoes, and spices to the stock pot. (Everything other than the lime juice and cilantro.) Reduce the heat to medium low and allow to simmer for an hour.
Add lime juice and cilantro and cook another 10 minutes. Top with additional toppings of choice. Makes 4 large bowls. Enjoy!