Recipe by Pati Jinich
Ingredients
- 3 T. safflower or canola oil
- 1 lb. ground beef
- 1 t. kosher or sea salt, or to taste
- 1 ea. red bell pepper, chopped
- 1 c. white onion, chopped
- 1 T. jalapeño, chopped, seeding optional
- 4 ea. garlic cloves, finely chopped or pressed
- 1/2 t. crushed red pepper flakes
- 1/2 t. cayenne pepper
- 1/2 t. paprika
- 1 t. dried oregano
- 1 ea. 14-oz. can crushed tomatoes
- 2 c. chicken broth
- 1 T. tomato paste
- 1 ea. 15-oz. can pinto beans, rinsed and drained
- 1-1/2 c. Oaxaca or mozzarella cheese, grated
- 1-1/2 c. Monterey jack cheese, grated
- 1-1/2 c. cheddar cheese, grated
- 1 ea. Avocado From Mexico, halved, pitted, peeled, and diced
- 7 ea. scallions, white and light green parts, thinly sliced (or to taste)
- 1/2 c. sliced pickled jalapeños
- Tortilla chips to serve
Instructions
- Heat oil over high heat in a large casserole or pan. Add ground meat, sprinkle with salt, and begin to brown stirring often, for 5 to 6 minutes. Reduce heat to medium-high and continue to cook for 5 to 6 minutes, breaking up the meat with a wooden spatula, until meat has released its juices and the juices have cooked off.
- Push meat to edges of the pan. Add bell pepper, onion, and jalapeño. Cook for 5 to 6 minutes, or until vegetables soften. Add garlic, red pepper flakes, cayenne, paprika, and oregano. Stir well and cook until fragrant, about a minute.
- Add crushed tomatoes, chicken broth, and tomato paste and stir until well mixed. When the mixture comes to a boil, stir in the pinto beans.
- Reduce to medium heat and cook the chili partially covered at a steady simmer, stirring occasionally for 30 minutes until it has thickened and seasoned and is no longer soupy.
- Incorporate the grated cheeses, stir, and cook until completely melted.
- Scrape onto a large bowl or serving platter and top with the scallions, diced avocado, and pickled jalapeños. Serve with tortilla chips.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
