Ingredients
The following ingredients have 14 Servings
- 3 tablespoons vegetable oil, divided
- 1 pound ground beef
- 1 small yellow onion, diced ((about 1 1/4 cups))
- 3 minced garlic cloves ((about 1 tablespoons))
- 1 jalapeno, seeded and diced ((about 1 tablespoon))
- 1/2 roasted red bell pepper, peeled, seeded and diced
- 1 roasted poblano pepper peeled, seeded and chopped
- 1 1/2 tablespoons chili powder
- 1 1/2 tablespoons smoked paprika
- 1 1/2 tablespoons ground cumin
- 1 teaspoon ground coriander
- 1 1/4 cups tomato puree or tomato sauce
- 6 ounces tomato paste ((about 2/3 cup))
- 1 cup beef stock or beef broth
- 1 ear fresh corn, kernels removed from cob ((about 1 cup corn kernels))
- 1/2 disc Mexican chocolate, broken into chunks
- 1 (15 ounce) can pinto beans, with juices
- 1 (15 ounce) can kidney beans, with juices
- salt and pepper to taste
- 1 bunch green onions, thinly sliced
- 1 cup shredded Cheddar cheese
- 1 jalapeño, thinly sliced into rings
- 1/2 cup sour cream
Instruction
- Place a large pot over medium heat, Add 2 tablespoons oil.
- Add ground beef and brown, about 3 minutes. Season with salt and pepper.
- Transfer ground beef to a bowl and set aside.
- Add remaining oil to pan. Add onion, garlic and peppers and sauté for about 5 minutes. Season with salt and pepper.
- Pour beef back into the pot, add spices and sauté for an additional 5 minutes.
- Add tomato puree and tomato paste and stir together.
- Reduce heat to medium, add stock and simmer for 15 minutes.
- Add corn, Mexican chocolate, and beans into the pot. Season with salt and pepper as needed and stir until chocolate melts and ingredients are evenly incorporated into the chili.
- Simmer chili for an additional 15 minutes, stirring occasionally.
- Ladle chili into bowls and top with sour cream, shredded cheddar, green onions, and jalapeño rings. Serve.