Bold, hearty, and just the right amount of spice, this chili is loaded with tender beef, beans, sweet corn, and peppers. Simmered low and slow, it’s a bowlful of comfort that warms you from the inside out.
INGREDIENTS
3 Tablespoons olive oil
1 green bell pepper, chopped
1 yellow onion, chopped
2 lbs. lean ground beef
1 fresh red chili, minced
2 fresh cloves garlic, minced
1 Tablespoon smoked paprika
2 Tablespoons chili powder
1 teaspoon ground cumin
½ teaspoon dried oregano
1 teaspoon salt, plus more to taste
½ teaspoon black pepper
28 oz. fire-roasted diced tomatoes, with juice
6 oz. tomato paste
1-2 cups beef broth
1 cup frozen or canned corn, drained
2 – 15 oz. cans kidney beans, drained, rinsed
½ teaspoon cayenne pepper (optional)
cilantro, fresh (garnish)
jalapeños or chili peppers, sliced (garnish)
METHOD
Heat olive oil in a large pot over medium heat. Add onion and bell pepper, cook until softened, 3-5 minutes. Add ground beef, cook until browned. Stir in garlic and minced red chili; cook 1 minute. Add smoked paprika, chili powder, cumin, oregano, salt, and black pepper; stir until fragrant. Stir in diced tomatoes with juice, tomato paste, and desired amount of beef broth – depending on how thick or thin you prefer. Bring to a boil, then reduce heat and simmer uncovered for 45 minutes, stirring occasionally. Add kidney beans and corn; stir to combine. Simmer another 20–30 minutes until thickened and flavors develop. Adjust salt, pepper, and spice level as needed. Serve hot, garnished with cilantro and sliced fresh chilies.
