Ingredients
Scale
- 1 lb (450g) beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 poblano peppers, seeded and chopped
- 1 red bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cup beef broth
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper (optional, for heat)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
Instructions:
- Prepare the Beef:
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes and cook until browned on all sides, about 5 minutes. Remove the beef from the pot and set aside.
- Sauté the Vegetables:
- In the same pot, add the chopped onion, garlic, poblano peppers, and red bell pepper. Cook until the vegetables are softened, about 5 minutes.
- Add the Spices:
- Stir in the chili powder, smoked paprika, ground cumin, dried oregano, and cayenne pepper (if using). Cook for 1-2 minutes until fragrant.
- Combine Ingredients:
- Return the browned beef to the pot. Add the diced tomatoes, tomato paste, beef broth, and kidney beans. Stir to combine.
- Simmer the Chili:
- Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for 45-60 minutes, or until the beef is tender and the flavors are well blended. Stir occasionally.
- Season and Serve:
- Season the chili with salt and pepper to taste. Serve hot, garnished with chopped fresh cilantro and lime wedges on the side.
- Prep Time: 15 minutes
- Cook Time: 45-60 minutes
Nutrition
- Calories: 350 kcal
- Fat: 15g
- Carbohydrates: 30g
- Protein: 25g