I’m actually getting to the recipe I meant to post yesterday! Give me a break, it was Monday. The weather has been crummy for the past few days here in Austin. Ideal chili weather. The rain was just beckoning me to make chili.
This southwestern beef chili recipe comes from Real Simple. True to form, the recipe is quite simple. It comes down to this, combine ingredients and heat.
Start by chopping the onion, poblano pepper and carrot. Heat olive oil in the pan and add the chopped veggies. Sauté for 5-10 minutes or until the veggies are soft. Once the veggies are ready, add the ground beef and cook until no longer pink.
Add in the tomato paste and allow the mixture to thicken a bit. While that’s happening, drain the black beans in a colander and then add them to the pan. Finally, add the spices and water. Simmer the chili for 8-10 minutes and then add the corn.
I usually just top chili with cheese, but feel free to go crazy with toppings. Sit back, relax and warm up with a huge ol’ bowl of this awesome chili.
Southwestern Beef Chili
- 1 tablespoon olive oil
- 2 carrots chopped
- 1 onion chopped
- 1 poblano pepper chopped
- 1 lb ground beef
- 2 tablespoons tomato paste
- 2 15-ounce cans of black beans drained and rinsed
- 1 tablespoon chili powder
- salt and pepper
- 1/2 cup corn kernels
- 1/2 cup shredded cheddar cheese
In a large skillet, heat olive oil over medium heat and add carrots, onion and pepper. Cook until softened and then add ground beef. Cook the ground beef until no longer pink.
Add the tomato paste and combine until mixture is slightly darkened.
Stir in beans, chili powder, salt and pepper and 3 cups of water. Simmer for 10-15 minutes.
Stir in the corn and cook for another 5 minutes.
Serve with cheddar cheese and other desired toppings
Original recipe from Real Simple