Name: Summer Beef Chili
Prep time: 30 min
Total time: 50 min
Yield: 4 - 6 serving(s)
Ingredients: 1 tbsp. olive oil; 1 lb. ground beef; 1/2 onion, chopped; 1 small red bell pepper, chopped; 3 garlic cloves, minced; 1 jalapeño pepper, minced (seeds removed for less heat); 1 tbsp. chili powder; 1 1/2 tsp. ground cumin; 1/2 tsp. dried oregano; 1 1/2 tsp. kosher salt, plus more to taste; 1/2 tsp. black pepper, plus more to taste; 2 tbsp. tomato paste; 1 1/2 c. beef broth; 1 (14-ounce) can fire-roasted diced tomatoes; 1 (15-ounce) can pinto beans, drained and rinsed; 1 small zucchini, diced; 1 ear of corn, kernels removed (about 1 cup); Juice of 1/2 lime; Sour cream, chopped fresh cilantro, shredded cheddar cheese, and cornbread, for serving

Step 1Heat the olive oil in a large dutch oven over medium heat. Add the beef and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5 minutes. Transfer the beef to a plate using a slotted spoon.

Step 2Add the onion and bell pepper to the drippings in the pot. Cook over medium heat, stirring occasionally, until the vegetables soften, about 5 minutes. Stir in the garlic, jalapeño, chili powder, cumin, oregano, salt, and pepper and cook, stirring, until fragrant, about 30 seconds. Stir in the tomato paste and cook until brick red, about 1 minute.

Step 3Stir in the beef broth, tomatoes, beans, zucchini, corn, and ground beef. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook, stirring occasionally, until the flavors meld, about 20 minutes.

Step 4Remove the pot from the heat. Stir in the lime juice and salt and pepper to taste. Serve the chili topped with sour cream, cilantro, and cheddar cheese, with cornbread on the side.

Ingredients

Directions

Summer