cooling down. [southwestern beef chili]
It’s finally starting to feel like winter in LA, now that it’s cooled down and we’ve had some rain. I couldn’t think of a better meal to eat while bundled up inside than hearty chili. This southwestern chili was full of flavor and unbelievably delicious. It’s even tastier the next day for leftovers!
southwestern beef chili
Prep time:
Cook time:
Total time:
Serves: 4-5
Ingredients
- 2 tbsp. olive oil
- ½ yellow onion (about 1¾ cups), diced
- 4-5 cloves garlic, minced
- 1 lb. ground beef
- 2 tsp. chili powder, plus more to taste
- 2½ tsp. cumin
- ¼ tsp. cayenne, plus more to reach desired spiciness
- Salt and pepper, to taste
- 1 can (14.5 oz.) diced tomatoes, with juice
- 3 large tomatoes, diced, with juice
- 1 jalapeno, seeded, de-veined and diced
- 1 pasilla pepper, seeded, de-veined and diced
- ½ orange bell pepper, seeded, de-veined and diced
- 1½ cup beef broth
- 1 can (15 oz.) black beans, drained and rinsed
- 1 can (15 oz.) white kidney beans, drained and rinsed
- Sharp cheddar cheese, shredded, for garnish
- Sour cream, for garnish
- Avocado, diced, for garnish
Instructions
- Heat a large pot over medium heat, then add olive oil. Add diced onion and garlic and cook until translucent and aromatic, about 5 minutes, stirring occasionally.
- Add ground beef to pan and cook until done, about 10 minutes, breaking up the meat with a wooden spoon as it cooks. While the meat is cooking, season with chili powder, cumin, a dash of cayenne and salt and pepper.
- Once meat is cooked, add canned and diced tomatoes with juices, jalapeno, pasilla pepper and orange bell pepper. Cook 2-3 minutes.
- Next, add beef broth, black beans and kidney beans. Reduce heat to low and cook about 1 hour, stirring occasionally, to let flavors blend. Season with additional salt and pepper, if needed.
- Serve chili hot and garnish with sour cream, shredded cheese and avocado.
