Sunday, February 26, 2012
½ lb extra lean ground beef
½ c onion, chopped
1 tsp of prepared minced garlic (equal to 2 cloves of fresh minced garlic)
1 can chopped green chili peppers, drained
1 t chili powder
1 t oregano
½ t cinnamon
cayenne pepper and black pepper to taste (just a dash of each of these)
1 can cannellini beans, undrained
1 can chicken broth (14.5oz)
1 c shredded mozzarella cheese
Combine beef, onion and garlic in pot and sauté until beef is browned. Stir in chili peppers, chili powder, oregano, cinnamon, cayenne pepper and black pepper. Add ½ can of cannellini beans and chicken broth. Mash or puree remaining beans and stir in along with the cheese. Simmer until cheese melts.
Serve with corn bread or corn bread muffins.
This was an easy recipe to make and it's a good alternative to when we want chili but didn't think ahead to make it in the crock-pot like we normally do. Also cuts down on any heartburn after affect because there are no tomatoes (Ryan is a fan of that!).