Caramelized Vegetable,

SERVES: 4 | PREP TIME:

INGREDIENTS

2 tablespoons vegetable oil

12 ounces ground beef (preferably 80% lean)

1 medium yellow onion, medium diced

1 red, yellow, or orange bell pepper, seeded and medium diced

2 medium stalks of celery, medium diced

2 small carrots, peeled and sliced 1/8-inch thick

1 tablespoon paprika

1/4 teaspoon cumin

3 canned chipotle chiles packed in adobo, seeded and finely minced

1 serrano pepper, minced (remove seeds for a less spicy chili)

2 cloves garlic, minced

2 roma tomatoes, cored and medium diced

1 (15-ounce) can black beans in their juices

1 (15-ounce) can pinto beans in their juices

1 (14-ounce) can tomato puree

2 cups beef broth

1/2 cup shredded cheddar cheese

1/4 cup sour cream

4 cilantro leaves for garnish

salt and pepper to taste

DIRECTIONS

Place a large, heavy stock pot over medium-high heat. Add the vegetable oil followed by the ground beef, salt, and pepper. Cook the beef, breaking it up as you go, until the meat has browned, about 7 minutes. Add the onion, bell pepper, celery, carrots, salt, and pepper to the pan and cook until the vegetables begin to caramelize, about 10 minutes more. Add the paprika, cumin, chipotles, serrano, and garlic and cook for 2 minutes more.

Pour in the tomatoes, beans and their juices, tomato puree, and beef broth. Season the chili with salt and pepper, then bring to a boil. Reduce the heat to low and simmer the chili, allowing the flavors to develop, about 20 minutes. Ladle the chili into bowls and sprinkle with 2 tablespoons of shredded cheddar. Top the cheese with 1 tablespoon of sour cream and garnish with a cilantro leaf.

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