Fire Roasted Beef Chili
A smoky ground beef chili with two kinds of beans, simmered until thick and served with your favorite toppings.
Equipment
- Large Dutch oven
- Wooden spoon
- Colander
- Measuring spoons
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion chopped
- 1 lb 90% lean ground beef
- 4 cloves garlic minced
- 2 tbsp chili powder use 1 tbsp for mild
- 1 tbsp ground cumin
- 1 tbsp brown sugar
- 1 tsp dried oregano
- ½ tsp kosher salt
- ¼ tsp black pepper
- 3 tbsp tomato paste
- 1 ¾ cup low sodium beef broth
- 1 can (28 oz) crushed fire roasted tomatoes no salt added
- 1 can (15 oz) red kidney beans rinsed and drained
- 1 can (15 oz) pinto beans rinsed and drained
- 1 tbsp shredded cheddar, sour cream, avocado, green onions, cilantro for topping
Instructions
Cooking
- Sweat the onion. Warm the oil in a heavy 6 quart pot over medium high heat and cook the onion for 3 minutes until translucent. Crumble the beef. Add the beef and cook for 5 to 6 minutes, breaking it up, until browned and cooked to 160 degrees F. Pour off excess fat.
- Toast the spices. Add the garlic for 30 seconds, then the chili powder, cumin, sugar, oregano, salt, pepper, and tomato paste. Stir for 1 minute.
- Add tomatoes, broth, and beans. Pour in the broth, scraping the pot bottom, then add the tomatoes and both cans of beans.
- Cover and simmer. Bring to a bubble, reduce to low, cover, and cook for 30 minutes, stirring a few times.
- Reduce. Uncover and cook 30 minutes more until thick enough to leave a trail on the bottom of the pot.
- Rest and serve. Let the chili sit off the heat for 5 minutes, adjust the seasoning, and top each bowl as you like.
Notes
Substitutions: Use regular crushed tomatoes plus 1/2 tsp smoked paprika if you cannot find fire roasted. Black beans work in place of pinto beans.
Tips: Use 1 tbsp chili powder for a mild pot. Simmer uncovered an extra 10 minutes for a thicker chili.
Storage: Refrigerate 3 to 4 days or freeze up to 3 months. Reheat to 165 degrees F.