Since it’s fall, it’s time to make the chili and put it in the freezer for a very cold day. Are you with me? This beef and white chili bean recipe is to die for! Seriously. You will L.O.V.E. it.
1 large red onion
1 large jalapeno
3 cups unsalted chicken stock (such as Swanson)
2 (6-in. corn tortillas, torn into pieces
1 Tbsp. olive oil
8 oz. 90% lean ground sirloin
5 garlic cloves, minced
1 ½ Tbsp. chili powder
1 tsp. ground cumin
1 tsp. smoked paprika
2 cups canned unsalted crushed tomatoes
½ tsp. kosher salt
1 (15 oz.) can unsalted cannellini beans, rinsed and drained
¼ cup plain 2 % reduced-fat Greek Yogurt
2 oz. pre-shredded 2% reduced-fat Mexican-blend cheese (about ½ cup)
- Heat a large cast-iron skillet over high. Cut 2 (1/2-inch-thick) round slices from onion. Chop remaining onion; reserve. Add onion slices and jalapeno to pan; cook 8 minutes, turning to char on all sides. Remove onion slices; chop. Remove jalapeno; thinly slice.
- Combine stock and tortillas in a food processor; process until combined.
- Heat oil in a large Dutch oven over medium-high. Add beef; cook 6 minutes, stirring to crumble. Add reserved chopped fresh onion and garlic; cook 5 minutes. Stir in chili powder, cumin, and paprika. Stir in stock mixture, tomatoes, salt, and beans; bring to a simmer. Cook 10 minutes. Place 1 ¾ cups chili in each of 4 bowls. Top each serving with 1 tablespoon yogurt, 2 tablespoons cheese, charred chopped onion, and jalapeno.
** Blended corn tortillas add a delicious masa flavor and give the chili extra body.