This beef and bean chili recipe is perfect filling lunch for a hungry family. It is a great meal to make if company is coming as you can keep it on low on the stove top or re-heat as needed.
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Heat the oil in a large pot over medium heat.
Add the onion, celery and carrots.
Cook about 10 minutes, stirring occasionally until the vegetables are soft.
Add the cumin and cook for 1 minute.
Add the ground beef; raise the heat to medium-high and cook, breaking up the meat into a crumble texture until the meat is no longer pink.
Stir in the crushed tomatoes, tomato sauce, chipotle and adobo sauce, oregano and salt and pepper.
Cook on medium-low heat, partially covered, stirring from time to time, for 30 minutes.
Stir in the beans, bring to a boil, then turn down to simmer and continue cooking, partially
covered 20 minutes longer.
Season, to taste, with salt and pepper.
Serve with grated cheese and chopped green onions.