3 tablespoons cooking oil
1 cup chopped onion
4 cloves garlic, chopped
1/2 kilo lean ground beef
2 cups whole peeled tomatoes, chopped
2 tablespoons tomato paste
2 teaspoons honey
2 cups beef stock
1/2 teaspoon chili powder
2 teaspoons ground paprika
2 teaspoons ground cumin
2 teaspoons dried marjoram
2 cups red kidney beans, cooked, drained
salt and black pepper, to taste
1. Heat oil in a skillet. Add onion and garlic and cook until soft. Add ground beef and cook until brown.
2. Add whole peeled tomatoes, tomato paste, honey, beef stock, and all the herbs and spices. Let simmer for five minutes.
3. Transfer meat mixture to a slow cooker and add the beans. Add salt and black pepper to taste. Stir occasionally.
4. Simmer on low heat until meat and beans are tender and flavors are well blended, approximately 30 to 45 minutes. Serve while hot.
CHEF’S NOTE: Try fresh tomatoes, different kinds of beans, ground turkey or chicken (for a healthier dish), and for a spicier kick, add more red pepper flakes. Don’t forget to serve the chili with sour cream or Greek yogurt, plus nachos or salt crackers.
Recipe and styling by Nancy Dizon-Edralin, story originally published in FOOD Magazine, Issue 1, 2015. Photograph by Paolo Valenzuela. Follow Food on Instagram and like their official Facebook page.