Matt's Bean Chili with Okra recipe

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Ingredients

1 pound ground beef
1 pound okra, cut into bite-sized pieces
2 large eggs, beaten
2 cups all-purpose flour
1 (14.5 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can red kidney beans, rinsed and drained
2 (10 ounce) cans diced tomatoes
1 (10 ounce) can whole kernel corn, drained
1 tablespoon ground cinnamon
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon crushed red pepper
2 teaspoons brown sugar
2 teaspoons salt, or more to taste
2 cups vegetable oil for frying

Nutrition Info

358.7 calories
carbohydrate: 45.1 g
cholesterol: 65.6 mg
fat: 12.1 g
fiber: 9.4 g
protein: 18.6 g
saturatedFat: 3.2 g
servingSize: -
sodium: 938.2 mg
sugar: 4 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

Recipe Yield

10 servings

Recipe Note

While away from home, my husband learned how to cook. The one thing that he prides himself the most on is his chili with okra. I do have to say that even the mention of it makes my mouth water. There isn't a special ingredient or really anything unusual about the dish. It's just good.

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