- 8
Ingredients
- 3 tablespoons vegetable oil
- 3 pounds ground sirloin
- 1 large yellow onion, finely chopped
- 1 green bell pepper, finely chopped
- 4 garlic cloves, minced
- 3 tablespoons chile powder
- 3 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 tablespoon sugar
- 2 teaspoons chopped thyme
- 2 teaspoons chopped oregano
- 1 teaspoon freshly ground black pepper
- 1 teaspoon cayenne pepper
- 3 cups low-sodium beef broth
- 1 (15 oz.) can pinto beans
- 1 (14 oz.) can diced tomatoes with the juices
- 3 chipotle chiles in adobo, seeded and finely chopped (optional)
- 1 cup tomato sauce
- 1/4 cup tomato paste
- 1 tablespoon cider vinegar
- Juice of 1 lime
- Salt, to taste
Preparation
Step 1
In large pot, heat the oil. Add half of ground beef and cook over high heat, breaking it up with wooden spoon, until browned, about 5 minutes; transfer to bowl with slotted spoon. Brown remaining ground beef. Return first batch of browned beef to the pot.
Add onions and pepper to pot and cook over moderate heat, stirring occasionally, until onions are translucent – about 8 minutes. Add garlic, chile powder, cumin, coriander, sugar, thyme, oregano, black pepper and cayenne and cook for 10 minutes, stirring occasionally.
Stir in beef broth, pinto beans, tomatoes, chipotles, tomato sauce, tomato paste and vinegar. Simmer chili over low heat for 1 1/2 hours, stirring occasionally. Add lime juice, season with salt and serve.
If you are fortunate enough to have leftovers, I recommend adding a little extra beef broth while reheating chili.