Beef Chili

• porcje: 6-8
• czas aktywny: 30 minutes
• całkowity czas: 1 hour

Składniki

Meat & Beans

2 lb ground beef (85/15)

1 can (15 oz) black beans, drained & rinsed

1 can (15 oz) kidney beans, drained & rinsed

1 can (15 oz) pinto beans, drained & rinsed

Veggies

1 large yellow onion, diced

1 medium carrot, diced

1 red bell pepper, diced

1 jalapeño or ½ poblano, diced (optional)

4 cloves garlic, minced

2 cups corn kernels (fresh, frozen, or canned & drained)

Tomatoes & Liquid

1 can (28 oz) crushed tomatoes

1 can (14.5 oz) fire-roasted diced tomatoes

2 cups beef broth (+ up to ½ cup extra if needed)

2 ⅔ Tbsp tomato paste

2–3 tsp soy sauce or Worcestershire sauce

Chipotle & Adobo

1 chipotle pepper in adobo, minced (start with 1; add 2nd for more heat) - I used 1.5

1 ½ tsp adobo sauce (from the same can)

Spices

2 ⅔ Tbsp chili powder

2 ½ tsp whole dried cumin–coriander seeds

1 ⅓ tsp smoked paprika

⅔ tsp dried oregano

¾ tsp salt, plus more to taste

⅓ tsp black pepper

⅔ tsp unsweetened cocoa powder

⅓–⅔ tsp cayenne pepper (optional)

⅔ tsp sugar or small drizzle of honey (optional)

Fat / Oil

1–1 ½ Tbsp olive oil

Finish & Toppings

Juice of 1 lime

Optional: shredded cheddar, sour cream or Greek yogurt, cilantro, green onions, tortilla chips, or cornbread

Wskazówki

1. Prep everything.

Dice onion, carrot, pepper(s); mince garlic and chipotle. Measure out spices so they’re ready to go.

2. Brown the beef.

Heat 1 Tbsp olive oil in a large Dutch oven or heavy pot over medium-high.

Add 2 lb ground beef, breaking it up. Cook 6–8 minutes until well browned.

Drain excess fat if it seems greasy (leave a few tablespoons for flavor).

3. Sauté vegetables + toast cumin–coriander.

Reduce heat to medium. Add onion, carrot, bell pepper, and jalapeño/poblano. Cook 5–6 minutes until starting to soften.

Add whole dried cumin–coriander seeds directly to the pan. Toast them for 30–45 seconds, stirring, until fragrant and slightly popping.

Then stir in garlic and cook 30 seconds more.

4. Bloom the rest of the spices.

Sprinkle in chili powder, smoked paprika, oregano, salt, black pepper, cocoa powder, and cayenne (if using). Stir constantly 30 seconds to let them bloom in the fat.

5. Add tomato paste & umami.

Stir in tomato paste and soy sauce/Worcestershire. Cook 1 minute, scraping any brown bits from the bottom.

(Optional: deglaze with 1–2 Tbsp red wine or dark beer for extra depth.)

6. Build the chili.

Add:

Crushed tomatoes

Fire-roasted diced tomatoes

Minced chipotle + adobo sauce

All three beans

Corn

2 cups beef broth

Stir well to combine.

7. Simmer low & slow.

Bring to a gentle simmer, then reduce heat to low. Simmer uncovered 30–40 minutes, stirring occasionally, until thickened and rich.

→ If it gets too thick before the flavors meld, add up to ½ cup more broth.

8. Taste & adjust.

After 25–30 minutes:

Add sugar/honey if it tastes sharp or acidic.

Adjust salt ¼ tsp at a time.

For more smokiness/heat, add another chipotle or a bit more adobo sauce.

For a softer flavor, add a splash of broth.

9. Finish with lime.

Off heat, squeeze in juice of 1 lime and stir. It brightens the whole pot.

10. Serve.

Ladle into bowls and top with your favorites — cheese, sour cream, cilantro, green onions, or chips.