Beef Chili

Name: Beef Chili
Ingredients: 1 1/2 pounds beef round, cut into 1-inch chunks; Kosher salt and pepper; 6 teaspoons vegetable oil; 1 medium onion, chopped; 1 red bell pepper, seeded and chopped; 2 garlic cloves, finely chopped; 2 tablespoons unsweetened cocoa powder; 1 to 2 teaspoons chipotle chili powder; 2 teaspoons dried oregano; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 2 tablespoons fine corn meal; 2 tablespoons tomato paste; 2 (14.5-ounce) cans kidney beans, rinsed and drained; Fresh salsa, homemade or store-bought, for serving; Lime wedges and cooked brown rice, for serving

16 ingredients

14 steps

Ingredients

1 1/2 pounds beef round, cut into 1-inch chunks
Kosher salt and pepper
6 teaspoons vegetable oil
1 medium onion, chopped
1 red bell pepper, seeded and chopped
2 garlic cloves, finely chopped
2 tablespoons unsweetened cocoa powder
1 to 2 teaspoons chipotle chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons fine corn meal
2 tablespoons tomato paste
2 (14.5-ounce) cans kidney beans, rinsed and drained
Fresh salsa, homemade or store-bought, for serving
Lime wedges and cooked brown rice, for serving

Directions

1

Season the beef with salt and pepper.
2

Heat a Dutch oven over medium heat with 2 teaspoons vegetable oil; sear the beef in two batches, adding up to 2 teaspoons more vegetable oil, until browned on all sides, 4 to 6 minutes per batch.
3

Using a slotted spoon or tongs, transfer the beef to a plate as it browns.
4

Reduce the heat to medium.
5

Add the remaining 2 teaspoons oil to the pot; add the onion, red pepper and garlic.
6

Cook, stirring, until onion is soft, 8 to 10 minutes.
7

Stir in the cocoa, chili powder, oregano, cumin and coriander; cook until fragrant, about 1 minute.
8

Add the corn meal and tomato paste and cook until the tomato paste sticks to bottom and caramelizes, about 2 minutes.
9

Stir in 6 cups water, scraping tomato paste from bottom of pan; bring to a simmer.
10

Add the reserved beef and beans; partially cover the pot and adjust the heat to maintain a gentle simmer until the beef is tender, 1 1/2 to 2 hours.
11

3.
12

Serve chili with fresh salsa, lime wedges, and brown rice, if desired.
13

Nutritional analysis per serving
14

Calories 186; Total Fat 4 g (Sat Fat 0.4g, Mono Fat 0.7g, Poly Fat 1.5g) ; Protein 18g; Carb 23g; Fiber 3g; Cholesterol 23mg; Sodium 421mg