Name: Matt's Bean Chili with Okra
Prep time: 30 min
Cook time: 30 min
Yield: 10
Ingredients: Ground beef - 1 pound; Okra, cut into bite-sized pieces - 1 pound; Eggs, beaten - 2 large; All-purpose flour - 2 cups; Black beans, rinsed and drained - 1 (14.5 ounce) can; Red kidney beans, rinsed and drained - 1 (14.5 ounce) can; Diced tomatoes - 2 (10 ounce) cans; Whole kernel corn, drained - 1 (10 ounce) can; Ground cinnamon - 1 tablespoon; Ground cumin - 1 tablespoon; Chili powder - 1 tablespoon; Crushed red pepper - 1 tablespoon; Brown sugar - 2 teaspoons; Salt, or more to taste - 2 teaspoons; Vegetable oil for frying - 2 cups

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Matt's Bean Chili with Okra

1. Ground beef - 1 pound

2. Okra, cut into bite-sized pieces - 1 pound

3. Eggs, beaten - 2 large

4. All-purpose flour - 2 cups

5. Black beans, rinsed and drained - 1 (14.5 ounce) can

6. Red kidney beans, rinsed and drained - 1 (14.5 ounce) can

7. Diced tomatoes - 2 (10 ounce) cans

8. Whole kernel corn, drained - 1 (10 ounce) can

9. Ground cinnamon - 1 tablespoon

10. Ground cumin - 1 tablespoon

11. Chili powder - 1 tablespoon

12. Crushed red pepper - 1 tablespoon

13. Brown sugar - 2 teaspoons

14. Salt, or more to taste - 2 teaspoons

15. Vegetable oil for frying - 2 cups

How to cook deliciously - Matt's Bean Chili with Okra

1. Stage

Heat a large stockpot over medium-high heat. Cook and stir ground beef in the hot pot until browned and crumbly, 5 to 7 minutes.

2. Stage

While the beef is browning, coat okra in beaten eggs and toss in flour. Set aside.

3. Stage

Drain and discard grease from the beef. Stir black beans, kidney beans, tomatoes, corn, cinnamon, cumin, chili powder, cayenne, brown sugar, and salt into the pot. Bring to a boil; continue to boil for 30 minutes. Reduce heat, cover, and let simmer for 2 hours.

4. Stage

While chili simmers, heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry okra in the hot oil until browned, about 5 minutes, working in batches as needed. Set fried pieces on paper towels to drain and let rest.

5. Stage

Serve chili in bowls with fried okra on top for a nice added crunch.