Yield: 6 servings
When you don’t want it fancy and you just want it good – turn to this recipe. It’s quick – definitely week night fare. It’s also delicious served as a Chili Mac, over whole wheat spaghetti, topped with cheddar cheese and chopped onions.
- 1 pound ground pork
- 1 pound ground beef
- 3 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 ½ teaspoons salt
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon
- 2 tablespoons flour
- 1 15-ounce can black beans, rinsed and drained
- ¼ teaspoon sriracha sauce (optional)
- In a soup pot over medium-high heat, brown the ground beef and pork until crumbly and cooked through. Add the chili powder, garlic powder, salt, cumin and cinnamon. Stir to combine for about 1 minute.
- With a spatula, push the beef and pork to one side of the pan, letting the juices gather on the other side. Add the flour to the liquid and use a whisk to combine it with the juices. Try to get rid of any clumps of flour.
- Add 2 cups of water and the black beans. Simmer to thicken, for about 10 minutes. Add sriracha sauce for a little heat, or tabasco if you like. Enjoy!