Both the filling and the topping of this pecan cheesecake are bursting with pecan flavor. lovely holiday cheesecake can be made!
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound ground beef (93% lean or leaner)
- 1 (15.5 ounce) can black beans, rinsed and drained
- 1 (14 ounce) can reduced-sodium or regular beef broth
- 1 (14.5 ounce) can diced tomatoes with green chiles
- 2 tablespoons chili powder
- Shredded Cheddar cheese, chopped fresh cilantro, minced green onion (optional)
Instructions
- Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
- Stir in beans, broth, tomatoes and chili powder; bring to a boil. Reduce heat; cover and simmer 20 minutes to develop flavors, stirring occasionally. Garnish with toppings, as desired.
- Moroccan Variation: Prepare recipe as directed above, adding 1/4 teaspoon pumpkin pie spice and 1/4 cup chopped pitted dates or golden raisins with ingredients in step 2. Serve over hot cooked couscous. Garnish with toasted sliced almonds, chopped fresh mint and Greek yogurt, as desired.
- Mexican Variation: Prepare recipe as directed above, adding 1 tablespoon cocoa powder with ingredients in step 2. Garnish with chopped fresh cilantro, pepitas (pumpkin seeds) and corn tortilla chips, as desired. Serve with corn tortillas.
- Italian Variation: Prepare recipe as directed above, adding 1-1/2 teaspoons fennel seed with ingredients in step 2. Before removing from heat, stir in 3 cups fresh baby spinach. Cover; turn off heat and let stand 3 to 5 minutes or until spinach is just wilted. Serve over hot cooked orecchiette or cavatappi, if desired. Garnish with grated Parmesan cheese and pine nuts, as desired.
- Cincinnati Variation: Prepare recipe as directed above, adding 3 tablespoons white vinegar and 1 teaspoon ground cinnamon with ingredients in step 2. Serve over hot cooked elbow macaroni. Garnish with chopped white onion, sour cream and shredded Cheddar cheese, as desired.
- Cook’s Tip: One can (14-1/2 ounces) diced tomatoes combined with 2 tablespoons diced canned chiles may be substituted for diced tomatoes with green chiles.
- Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 degrees F. Color is not a reliable indicator of ground beef doneness.
- Cook’s Tip: For a thicker consistency, prepare as directed, adding 1 tablespoon cornmeal with ingredients in step 2.
- This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber and choline.
Nutrition Facts
| Calories | 299 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 10 g |
| Protein | 34 g |
| Saturated Fat | 3 g |
| Sodium | 973 mg |
| Sugars | 1 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is a family favorite. However, it is a little to bland with just Chili Powder. I added two Tbsp of Cumin and two Tbsp of Garlic Powder along with the Chili Powder and it really kicked it up.
I liked this chili. it had a good flavor, especially with the green chilis, but it was watery, even after letting it simmer for twice the amount of time it called for
The beauty of this recipe is that it does not require any prep. Every ingredient comes from a can or box. No chopping onions or tomatoes. I used 2 cans of black beans for 1 pound of beef, and added salt to taste at the end. Delicious and quick.
I was interested in finding a chili recipe that both my kids and my husband would enjoy. This was pretty good but like other reviews I found something missing. I added a can of rinsed red kidney beans and added 1 teaspoon of ground cumin. This gave the broth more flavor and calmed down the spiciness of the chili powder for my kids. I think next time I will also add 1/2 teaspoon of ground coriander.
I liked this, but my kids didn’t. I didn’t use chili powder or broth. I would make it again. Super easy!
Too much spice for me, so I reduced the amount of chili powder significantly. Otherwise, it was really good with some saltines on top!
So simple, easy and tasty. I am living in Europe and sometimes have trouble finding the ingredients that I need to make some of my favorite comfort foods.I also do not have access to all of the equipment as I am living in student housing. This was a GREAT recipie, with my handicaps, or reguardless. Tomatoes with chiles were not available so I got some little hot pepers in a jar and diced about 3, this was enough it was warm, almost too spicey for me. I also used the Knorr beef broth that comes in concentrated form, one packet was perfect diluted in hot water. I meant to put cilantro in, but purchased parsley instead, tossed a bit in, this was also great, although I think I will try cilantro next time. I also let it sit for about 5 min or so, it thickened up wonderfully.
Quick and easy, this was a tasty chili. I added red kidney beans to the mix and it was perfect for us.
So I’m not a big bean fan but in the interest of following the recipe, I left them. To my surprise, you couldn’t taste them. The chili itself was AMAZING though. It was really tasty and the chili itself was full of flavor. With winter coming, I have a feeling this is going to be one of our go to recipes on cold nights!
This was good stuff, but I do tend to like *boring* chili like my mom used to make. I used kidney beans in place of black beans because that’s what chili is in my world and had to call an audible and sub tomato sauce for the beef broth when I discovered we were out of broth (which I think gave it a perfect consistency!). While I appreciate the simplicity and what I think of as “chili”, there was a little something missing, but I can’t decide what. Beef, it’s what’s for dinner!