Description
A recipe for Smoky Chili Bowls

Ingredients

• 2 pounds ground beef
  
• 1 teaspoon salt
  
• 1 tablespoon vegetable oil
  
• 3 cloves garlic, minced 2 cans (14.5 ounces each) diced tomatoes with green peppers and onions, undrained
  
• 1 can (15 ounces) black beans, rinsed, drained
  
• 1 can (14 ounces) ready-to-serve beef broth
  
• 1 tablespoon minced chipotle peppers in adobo sauce
  
• 2 tablespoons adobo sauce
  
• 3 tablespoons masa harina or cornmeal
  
• 2 cups (8 ounces) Sargento Taco Shredded Cheese or Sargento ChefStyle Chipotle Cheddar Shredded Cheese, divided
  
• Dairy sour cream

Preparation
Total preparation and cooking time: 35 to 45 minutes

1. Brown ground beef in stock pot over medium heat 8 to 10 minutes or until no longer pink, breaking up in 3/4-inch crumbles. Remove from pot with slotted spoon; pour off drippings. Season with salt. Set aside.

2. Heat oil in same stock pot over medium heat until hot. Add garlic; cook and stir 30 to 60 seconds. Add beef, tomatoes, beans, beef broth, chipotle peppers and adobo sauce. Bring to a boil. Reduce heat and simmer, uncovered, 15 to 20 minutes, stirring occasionally. Stir in masa harina; return to boil. Reduce heat; stir in 1 cup cheese. Simmer 3 to 5 minutes or until slightly thickened, stirring frequently.

3. Serve with remaining cheese and sour cream, as desired.

Nutrition
no information available

Serves
Makes 6 to 8 servings

Variations
no information available