Chili with Beef Broth
Ground beef chili with peppers, green chiles, fire-roasted tomatoes and kidney beans, simmered in 3 cups of beef broth. Serves 8.
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Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium white onion finely chopped
- 1 medium red bell pepper chopped
- 1 medium green bell pepper chopped
- 2 pounds lean ground beef
- 2 tablespoons tomato paste
- 4 cloves garlic finely minced
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 2 teaspoons brown sugar light or dark
- 1 teaspoon garlic powder
- 1/2 teaspoon chipotle powder
- 1 teaspoon kosher salt plus more to taste
- 1 teaspoon black pepper freshly ground
- 4 ounces mild green chiles 1 can
- 14.5 ounces fire-roasted diced tomatoes 1 can
- 3 cups beef broth low-sodium if you like
- 2 cans red kidney beans 15.5 ounces each, drained and rinsed
Instructions
- Heat the oil in a large Dutch oven or stock pot over medium heat. When it shimmers, add the onion and bell peppers and cook, stirring, for 5 to 7 minutes, until tender.
- Add the ground beef and break it into pieces with a wooden spoon. Cook, stirring now and then, for 6 to 7 minutes, until browned and cooked through (160°F).
- Stir in the tomato paste, garlic, chili powder, cumin, smoked paprika, brown sugar, garlic powder, chipotle powder, salt and pepper. Cook for 1 to 2 minutes, until fragrant.
- Add the green chiles, diced tomatoes and beef broth and stir. Cover and bring to a gentle boil for about 10 minutes.
- Uncover, turn the heat to the lowest setting, add the beans and simmer for at least 30 minutes. Taste, add salt if needed, and serve with your favorite toppings.
Notes
For thicker chili, simmer uncovered the last 15 to 20 minutes; too thick, add a splash of broth. Refrigerate leftovers within 2 hours and eat within 3 to 4 days or freeze 3 to 4 months; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 319kcalCarbohydrates: 19.7gProtein: 28.8gFat: 14.2gSodium: 1096mgFiber: 7.4gSugar: 5.4g