Homemade Mexican Beef Chili Recipe
Ingredients:
- 2 tbsp olive oil
- 1 lb (450g) ground beef
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 bell pepper (red or green), diced
- 2 medium tomatoes, chopped (or one can of diced tomatoes)
- 1 cup beef broth
- 1 cup black beans (cooked or canned, drained and rinsed)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- 1/2 tsp cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- 1 tbsp tomato paste
- 1 tbsp soy sauce (for umami depth)
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped (for garnish)
- Sour cream (for serving)
- Shredded cheddar cheese (for serving)
Instructions:
- Heat Oil and Sauté Vegetables:
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and bell pepper. Sauté until the onion is translucent and the pepper is tender, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Brown the Beef:
- Push the vegetables to the side of the pot and add the ground beef. Cook until browned, breaking it up with a spoon as it cooks. This should take about 8-10 minutes.
- Once the beef is browned, drain any excess fat if needed.
- Incorporate Spices and Tomato Paste:
- Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes to toast the spices and release their flavors.
- Mix in the tomato paste and cook for another 2 minutes, stirring frequently.
- Add Tomatoes and Broth:
- Add the chopped tomatoes or canned diced tomatoes, and pour in the beef broth. Stir well to combine all ingredients.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 15 minutes, allowing the flavors to meld and the chili to thicken.
- Add Beans and Corn:
- Stir in the black beans and corn. Simmer for an additional 10 minutes, until everything is heated through and the chili reaches your desired consistency. If the chili is too thick, you can add a bit more beef broth or water.
- Adjust Seasoning and Finish:
- Taste the chili and adjust seasoning as needed. Stir in the soy sauce for extra umami depth.
- Just before serving, squeeze in the juice of one lime to brighten the flavors. Stir well.
- Serve:
- Ladle the chili into bowls and garnish with fresh cilantro.
- Serve with optional toppings such as sour cream and shredded cheddar cheese.
Tips:
- For a richer flavor, you can cook the chili a day in advance and let it sit in the refrigerator overnight. The flavors will deepen as it sits.
- Adjust the spice level to your taste. If you prefer a milder chili, reduce the amount of cayenne pepper.
- This chili pairs wonderfully with warm cornbread or tortilla chips.
Enjoy your hearty and flavorful homemade Mexican beef chili!
