February is National Heart Month and the Texas Beef Council is celebrating with a simple, quick and heart-healthy recipe from Chef Tiffany that's a great source of protein and vegetables.
Learn more about Texas Beef Council and get more recipes here.
The recipe for Beef Chili 5 Ways is as follows:
1 pound Ground Beef (93% lean or leaner)
1 can (15-1/2 ounces) black beans, rinsed and drained
1 can (14 to 14-1/2-ounce) reduced-sodium or regular beef broth
1 can (14-1/2 ounces) diced tomatoes with green chiles
2 tablespoons chili powder
Toppings: Shredded Cheddar cheese, chopped fresh cilantro, minced green onion (optional)
-Heat large nonstick skillet over medium heat until hot.
-Add Ground Beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
-Stir in beans, broth, tomatoes and chili powder; bring to a boil.
-Reduce heat; cover and simmer 20 minutes to develop flavors, stirring occasionally.
-Garnish with Toppings, as desired.
There are also other variations you can do. Methods for those are listed below:
Moroccan Variation: Prepare recipe as directed above, adding 1/4 teaspoon pumpkin pie spice and 1/4 cup chopped pitted dates or golden raisins with ingredients in step 2. Serve over hot cooked couscous. Garnish with toasted sliced almonds, chopped fresh mint and Greek yogurt, as desired.
Mexican Variation: Prepare recipe as directed above, adding 1 tablespoon cocoa powder with ingredients in step 2. Garnish with chopped fresh cilantro, pepitas (pumpkin seeds) and corn tortilla chips, as desired. Serve with corn tortillas.
Italian Variation: Prepare recipe as directed above, adding 1-1/2 teaspoons fennel seed with ingredients in step 2. Before removing from heat, stir in 3 cups fresh baby spinach. Cover; turn off heat and let stand 3 to 5 minutes or until spinach is just wilted. Serve over hot cooked orecchiette or cavatappi, if desired. Garnish with grated Parmesan cheese and pine nuts, as desired.
Cincinnati Variation: Prepare recipe as directed above, adding 3 tablespoons white vinegar and 1 teaspoon ground cinnamon with ingredients in step 2. Serve over hot cooked elbow macaroni. Garnish with chopped white onion, sour cream and shredded Cheddar cheese, as desired.