Dinner: Fancy Chili

Recipe by Trisha Yearwood Trisha Yearwood's chili recipe has all the classic elements, but with a twist or two. Using shredded instead of chopped carrots shortens the simmering time, while refried beans give it that thick and hearty consistency.

Ingredients

1 tbsp. olive oil
2 clove garlic
4 scallions
1/2 lb. lean ground beef
1 1/2 tbsp. chili powder
1/4 tsp. cayenne pepper
1 can fire-roasted diced tomatoes
1 can black beans
1 can vegetarian refried beans
1 medium red pepper
4 medium carrots
1/2 tsp. brown sugar
kosher salt
Steamed long-grain rice
sour cream
chopped fresh cilantro

Instructions

Heat the oil in a large saucepan over medium heat. Add the garlic and scallions and cook, stirring, for 1 minute. Add the beef and cook, breaking it up with a spoon, until starting to brown, 5 to 6 minutes; stir in the chili and cayenne and cook for 1 minute.
Add the tomatoes, beans, pepper, carrots, sugar, 1 cup water, and a pinch of salt and bring the mixture to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until the pepper is tender, 12 to 15 minutes. Serve topped with rice, sour cream, and cilantro, if desired.

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