Smoky Chili Bowl
Prep Time: 10
Cook Time: 35
Serves: Serves: 8
Ingredients
- 2 lbs. ground beef
- 1 tsp. salt
- 1 Tbsp. vegetable oil
- 3 cloves garlic, minced
- 2 cans (14-1/2 oz. each) diced tomatoes with green peppers and onions, undrained
- 1 can (15 oz.) black beans, rinsed, drained
- 1 can (14 oz.) ready-to-serve beef broth
- 1 can (7 oz.) chipotle peppers in adobo sauce, divided
- 3 Tbsp. masa harina or cornmeal
- 2 cups (8 oz.) Sargento® Bistro® Blends Shredded Taco Cheese, divided
- Dairy sour cream, optional
Directions
Brown ground beef in stock pot over medium heat 8 to 10 minutes or until no longer pink, breaking up in 3/4-inch crumbles. Remove from stock pot with slotted spoon; pour off drippings. Season with salt. Set aside.
Heat oil in same stock pot over medium heat until hot. Add garlic; cook and stir 30 to 60 seconds. Add beef, tomatoes, beans and beef broth. Finely mince chipotle peppers. Add 1 Tbsp. peppers and 2 Tbsp. adobo sauce to mixture; reserve remainder in covered dish in refrigerator for another use.
Bring to a boil. Reduce heat and simmer, uncovered, 15 to 20 minutes, stirring occasionally. Stir in masa harina; return to a boil. Reduce heat; stir in 1 cup cheese. Simmer 3 to 5 minutes or until slightly thickened, stirring frequently.
Serve with remaining cheese and sour cream.