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Aimee's Chili


1 tablespoon olive oil

1 pound ground beef

1 onion, small dice

2 cloves of garlic, minced

1/2 teaspoon cumin

1/4 teaspoon chili powder

3 oz tomato paste

1 tablespoons chipotle paste

3 tablespoons molasses

1/4 cup brown sugar

2 tablespoons Worcestershire

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can great northern beans, drained and rinsed

1 (15 oz) can diced tomatoes

2 cups chicken stock

Salt and pepper

Sour cream and shredded cheese for serving


Heat the olive oil in a large soup pot or dutch oven over medium heat. Add the ground beef to the pot and season with 1 teaspoon of salt and freshly ground black pepper. Cook, breaking up the meat as it cooks, until cooked through and browned. Remove the beef from the pan with a slotted spoon and set it aside.

Add the onion to the pan and cook until onion is translucent, about 5 minutes. Add garlic and cook for 1 minute.

Add cumin and chili powder and cook for 1 minute, stirring often.

Add the beef back to the pan and stir to combine.

Add the tomato paste and 1 teaspoon of salt to the pot. Stir to combine and cook until paste starts to turn dark red.

Add chipotle paste, stir and cook for 2 minutes.

Add molasses, brown sugar, and Worcestershire to the pot, stir to combine and cook for 2 minutes.

Pour in the beans, tomatoes, and chicken stock to the pot. Stir to mix everything together and season with 2 teaspoons of salt and a few grindings of fresh pepper.

Bring to a simmer and then leave it to simmer for 30 minutes. Check seasoning and add more salt, pepper or chipotle if needed.

Serve with sour cream and shredded cheese.

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