This tasty ground beef, garbanzo and kidney bean chili is an infusion of traditional Greek, Southwestern and Mexican flavors.
12 ounces lean ground beef
1/2 cup chopped onion
1 teaspoon minced garlic
2 tablespoons chili powder
2 teaspoons dried oregano leaves
1 teaspoon ground cinnamon
1/2 teaspoon dried mint leaves
1 tablespoon unsweetened cocoa
1 (28-ounce) can diced tomatoes, undrained
1 (15-ounce) can garbanzo beans or, drained and rinsed (1 1/2 cups cooked)
1 (15-ounce) can dark red kidney beans, rinsed and drained (1 1/2 cups cooked)
2 teaspoons honey
5 to 6 cups cooked macaroni, warm
Garnishes: Sliced green onions and tops, crumbled feta cheese, sliced Greek olives
- Sauté ground beef, onion, and garlic in large saucepan until ground beef is browned, about 5 minutes; add spices, herbs and cocoa and cook 1 to 2 minutes longer.
- Stir in tomatoes, beans, and honey; heat to boiling. Reduce heat and simmer, covered, 15 minutes; uncover and simmer until thickened, about 15 minutes.
- Spoon chili over macaroni in bowls; garnish with green onions, feta cheese and olives.
Makes 8 servings.
Recipe provided courtesy of The Bean Education & Awareness Network.