Matt's Bean Chili with Okra

Fried okra pieces top this hearty, comforting ground beef and bean chili that's easy to prepare and sure to satisfy the whole family.

• Preparation Time: 30 mins
• Cooking Time: 2 hr 40 mins
• Total Time: 3 hr 10 mins
• Calories: 359 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

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

Step 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.

Step 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.

Step 5

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