Cheesy Chilli
Ingredients
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1 Tbsp olive oil
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1 medium sweet onion, diced small
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2 poblano peppers, diced small
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4 garlic cloves, minced or pressed through a garlic press
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2 lb (500 g) ground beef
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2 Tbsp chili powder
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2 Tbsp ancho chile powder
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1 Tbsp ground cumin
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1 Tbsp unsweetened cocoa powder
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1 tsp smoked paprika
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1 tsp dried oregano
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1 14.5 oz (411 g) can diced (or fire-roasted) tomatoes
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1 cup (250 mL) chicken stock
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1 15.5 oz (439 g) can kidney beans
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½ cup Beemster cheese
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1 handful fresh cilantro, roughly chopped
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1 ripe avocado, pitted and sliced
How to make it
The cheesy chilli is the ultimate one-pot meal, with gorgeous Beemster cheese sprinkles on top for extra creamy flavour.
- Heat olive oil in a large pot over medium-high heat.
- When shimmering, add onions and cook until beginning to soften.
- Add peppers and garlic, sauté 2-3 minutes.
- Add beef and cook until browned, about 7 minutes.
- Stir in chilli powders, cumin, cocoa, smoked paprika, oregano, and cook for 1 minute.
- Add tomatoes (with juice) and chicken stock.
- Season with salt and pepper, reduce heat to medium-low and simmer for 15 minutes.
- Add beans, and cook for 5 minutes longer.
- Check seasoning and add salt and pepper, if needed.
- Serve the cheesy chilli in bowls topped with Beemster Cheese.
Recipe courtesy of Beemster Cheese.
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