Chili con Carne
Heat oil in a large heavy pot over high heat. Add beef; cook, stirring occasionally to crumble the meat, until lightly browned, 7 to 9 minutes. Add onions, poblanos and garlic; cook, stirring often, until the vegetables are softened, 5 to 6 minutes. Add tomato paste, chili powder, chipotles and oregano; cook, stirring constantly, for 1 minute. Add broth, tomatoes, kidney beans, pinto beans, vinegar and salt. Bring to a boil; reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, 15 to 20 minutes. Ladle evenly into 8 bowls. Garnish as desired.Advertisement
To make ahead: Refrigerate for up to 4 days or freeze for up to 4 months. Thaw, if necessary, and reheat before serving.
4 lean protein, 2 vegetable, 1 starch, 1/2 fat