There are thousands of chili recipes out there, and most of them are fairly good. We even have quite a few ourselves. This particular recipe however is unique because we puree the chili beans which changes both the texture and flavor of this chili. It also got my young children to eat beans without them even knowing it instead of picking through their chili to remove them all.
- 1 lb lean ground beef
- 1 onion, diced
- 2 garlic cloves, minced
- 32 oz can chili beans
- 15 oz can diced tomatoes
- 2 TBLs Fresco Southwest Chipotle
- 1 can of beer, optional
Brown beef in large pan until cooked through and no longer pink. Add both onions and garlic to browned beef. Empty beans into a food processor and pulse intermittently until all beans are chopped but not completely smooth. Add processed beans, tomatoes and Fresco Southwest Blend into the chili pot. This last step is optional but in my opinion makes this recipe. Pour in one can of beer, you pick the flavor, and allow chili to simmer for about 45 minutes. Serve the chili hot topped with all of your favorite toppings. Some of ours include; sour cream, diced onions, shredded cheese, avocado slices and jalapanoes.
On a side note: This recipe can be made without processing the beans.