This is a sponsored post written by me on behalf of BUSH’S® Beans. All opinions are 100% mine.
Gather by the fire, because this easy Picadillo-Style Chili is comfort food in a bowl and perfect for a cozy fall meal.
In the fall, there’s nothing like the flavor of warming spices like cinnamon, nutmeg, and cloves, even in chili. These, coupled with savory spices like garlic and cumin make a flavor explosion in this Picadillo-Style Chili that is hard to rival.
One of my favorite ways to enjoy a cold autumn day is trying a fun new chili recipe. Over the years I have made dozens and dozens of different chili recipes, trying to find the best of the best. To me, they all fall into different categories, and it’s impossible to narrow the best down to just one. What’s one thing that they all have in common? BUSH’S® Chili Beans.
It’s no secret that nobody knows beans better than BUSH’S® Beans. They’re the gold standard when it comes to beans, and their obsession led to the best beans made for chili. BUSH’S Beans has a chili bean variety for every regional chili tradition, so no matter what fun recipe you’re planning on trying, they have a bean that works.
BUSH’S® Beans are a naturally gluten-free and cholesterol-free plant-based protein so if you want to make this chili vegetarian-friendly, you can omit the ground beef and just add another can of BUSH’S® Chili Beans: Black Beans in a Mild Chili Sauce or mix and match with the other chili bean options!
This Picadillo-Style chili was inspired by the wonderful flavors of Cuba and a local restaurant that gives me all the cozy feels. If you’ve been out all day on a fall hike, apple picking, or just need some comfort food to warm you from the inside-out, grab some plantain chips and get to making this dish.
Keep reading, your best chili EVER awaits!
Ingredients
- olive oil
- yellow onion — white onion would also work.
- red bell pepper — you could sub green bell pepper.
- garlic cloves
- ground beef — for a leaner option you could use ground chicken or turkey or omit and add more chili beans for vegetarians. You could also do a combo of ground beef and ground pork.
- ground cumin
- ground cinnamon
- ground cloves
- ground nutmeg
- red potatoes — Any potato would work, even sweet potato! Just make sure you check for doneness since they all have varying cooking times.
- diced tomatoes
- BUSH’S® Chili Beans: Black Beans in a Mild Chili Sauce – I opted for Black Beans in a Mild Chili Sauce to stick with the Cuban theme and add a bit of zest without too much of a kick. This chili is more on the mild side and these slow-cooked tender black beans add the perfect amount of spice.
- chicken broth — beef broth, vegetable broth, or water would all work.
- raisins — I used red raisins but you could also use golden.
- red wine vinegar
- green olives — Manzanilla or Castelvetrano olives are two of my favorites, but any green olive will do.
How to Make
- Add the oil to a Dutch oven, set over medium heat. When the oil is shimmering, add the onion, red bell pepper, and garlic; cook until softened about 5 minutes. Add the ground beef and break up with a large spoon until it’s crumbled and browned. Add the salt and spices and mix to combine.
- Next, add the potatoes, diced tomatoes, BUSH’S® Chili Beans, and broth. Stir until combined. Cover and simmer for about 30 minutes.
- Remove the lid and add the raisins, red wine vinegar, and olives. Simmer with lid off for another 15 minutes. Serve warm.
How to Store
You can store chili in an airtight container in the fridge for up to 5 days or so or freeze for up to 6 months.
Hot Tip
Do not drain the sauce in these chili beans, that’s what gives them their amazing flavor! You might be tempted to drain and rinse as you would typical canned beans, but BUSH’S Chili Beans are slow simmered in a rich chili sauce, with the flavor cooked into every single bean. You want to make sure to keep that saucy goodness to add mega flavor to your chili!
I hope you enjoy this recipe! Take a browse around the site and please let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or requests!
Picadillo-Style Chili
Ingredients
- 3 tablespoons olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 1 1/2 pounds ground beef
- 1 teaspoon kosher salt, plus more to taste
- 2 teaspoons ground cumin
- 1 tablespoon ground cinnamon
- pinch of ground cloves
- pinch of ground nutmeg
- 2 red potatoes, cubed
- 1 15.5-ounce can diced tomatoes
- 1 15.5-ounce can BUSH'S® Chili Beans: Black Beans in a Mild Chili Sauce
- 1 cup chicken broth or water + more if needed
- 2/3 cup raisins
- 2 tablespoons red wine vinegar
- 2/3 cup green olives
Instructions
- Add the oil to a Dutch oven, set over medium heat. When the oil is shimmering, add the onion, red bell pepper, and garlic; cook until softened about 5 minutes. Add the ground beef and break up with a large spoon until it’s crumbled and browned. Add the salt and spices and mix to combine.
- Next, add the potatoes, diced tomatoes, BUSH’S® Chili Beans, and broth. Stir until combined. Cover and simmer for about 30 minutes.
- Remove the lid and add the raisins, red wine vinegar, and olives. Simmer with lid off for another 15 minutes. Serve warm.
Notes
See the blog post above.
