| Portions |
|---|
| 6 |
Ingredients
- Olive oil
- 454g lean ground beef
- 2 yellow onions, diced
- 1 red bell pepper, diced
- Salt and pepper
- 5 garlic cloves, minced
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dry oregano
- ½–1 teaspoon cayenne pepper
- ¼ teaspoon cinnamon
- 1 (156ml) can tomato paste
- 2–4 tablespoons pureed chipotle peppers in adobo (see note)
- 1 (540ml) can black beans, drained and rinsed
- 1 (540ml each) can red kidney beans, drained and rinsed
- 1 (796ml) can diced tomatoes
- 1 ½ cups low sodium beef broth
- Toppings, such as sour cream, cheddar cheese, green onions, and corn chips
Directions
- Place a heavy bottomed pot over medium-high heat. Add in a splash of olive oil to heat then add the ground beef. Cook, stirring occasionally, for 7 to 10 minutes or until the beef is browned and cooked through. Remove the beef from the pot and set aside.
- Add another splash of oil to the pan along with the onions and bell pepper, season with salt and pepper, and cook until softened and lightly golden brown, about 5 to 6 minutes. Stir in the garlic, chili powder, cumin, paprika, oregano, cayenne, cinnamon, tomato paste, and pureed chipotle in adobo and cook for 1 to 2 minutes to toast the spices and bring the flavours together.
- Add in the beef back into the pot along with the canned beans and tomatoes. Pour in the beef broth and turn the heat down to low to simmer for at least 15 minutes to bring the flavours together and reduce the chili.
- Serve topped with your favourite toppings such as sour cream, cheddar cheese, green onions, and crushed corn chips.
Recipe Note: For the pureed chipotle peppers in adobo, simply blitz up a whole can of chipotle peppers in adobo in a small food processor or smoothie blender. Measure out what you need and transfer the rest to an airtight container or zip top bag and store in the freezer until you’re looking for something smoky and spicy to add to a recipe.