If you’ve never been to Kalyn’s Kitchen website, you’ve missed out on some really great South Beach recipes. I’ve been a fan for years, and last week when I saw her recipe for Slow Cooker Beef & Refried Bean Chili, I knew I had to try it. The problem was I didn’t have all the ingredients, and I’m not a fan of cumin or mexican oregano, so I adapted hers, and it came out amazingly well. A different take on tomato based chili, this one is a keeper. So thanks for the idea Kalyn. I’ll link to your original version at the end of the post.
I only used 1/3 pound of ground sirloin, yes that’s right, just 1/3 pound, and it was enough, but of course you can add more meat if you want. I also didn’t add the lime juice, but I did squeeze a fresh lime on my portion, I actually prefer it without the lime.
And yes, those are pickles, I’ve eaten pickles with chili since childhood, no peanut butter sandwich for this old girl, just give me some pickles. ;o)
1/3 lb. ground sirloin
1 large onion, diced
3-4 large cloves of crushed garlic
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon red pepper flakes
1-2 Tablespoons of chili powder
1 can of Trader Joe’s refried black beans with jalapenos
1 can of light red kidney beans, drained
1 can of dark red kidney beans, drained
1/2 box (2 cups) beef broth
1/2 jar (1.5 cups) salsa
1 can diced tomatoes (I think next time I’ll use Rotel and kick it up another notch)
Brown ground sirloin and onions, stirring in garlic at last minute. Drain and add to rest of ingredients, simmer in covered pot for 30-45 minutes, or you could put this in a slow cooker on low for 3-4 hours.
It was thick, spicy and delicious. I always make tomato based chili, so this beef broth based one was really different. I loved the refried beans to thicken it, it was just a super recipe. Be sure and compare mine to Kalyn’s, hers looks wonderful. Oh, so GOOD! I’ll be making this healthy chili again and again…
Adapted from a recipe from Kalyn’s Kitchen