Recipe Index

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 whole red bell pepper, diced
• 1 jalapeño, deseeded and diced
• 1 1/2 tablespoon garlic, minced
• 2 pounds lean ground beef
• 2 1/2 tablespoons chili powder
• 2 teaspoons smoked paprika
• 2 teaspoons cumin
• 2 teaspoons coriander
• 1 1/2 teaspoon oregano
• 1 teaspoon salt, more or less to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• pinch of cayenne powder, to taste
• 1 cup beef broth
• 2 tablespoons light brown sugar
• 1 can fire roasted diced tomatoes
• 1 can tomato sauce
• 1/2 tablespoon Worcestershire sauce
• 1 can black beans, rinsed and drained
• 1 can kidney beans, rinsed and drained
• 1 to 2 tablespoons cilantro, finely chopped

Method

1. Soften the diced red bell pepper, jalapeño and garlic in the olive oil and melted butter in a large pot over medium heat for 2 to 3 minutes.
2. Add the ground beef with the chili powder, smoked paprika, cumin, coriander, oregano, salt, black pepper, onion powder and cayenne, breaking the meat up as it browns.
3. Stir in the beef broth, brown sugar, fire-roasted diced tomatoes, tomato sauce and Worcestershire sauce, bring the chili to a boil, then cover and simmer on low for 35 to 45 minutes.
4. Add the rinsed black beans and kidney beans, cover again, and cook 20 to 30 minutes more.
5. Stir in the cilantro, taste, and adjust the seasoning.
6. Ladle the chili into bowls and serve it hot.

Prep: 30 min · Cook: 45 min · Total: 1 h 15 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data