Mmmmm, ready to get really cozy? Pull on your favorite sweater and wrap your hands around a mug of this hearty, flavorful chili. It’s comforting dishes like this that bring warmth and love to a chilly day.
There are many ways that you could play around with the ingredients and flavors in this recipe. Use your favorite combination of beans, or whatever you have on hand. I’m having great success with my kids enjoying butter beans lately, so it’s butter beans all day for us! The meat could also be swapped out to suit your needs or to just use up whatever it is that you have in the fridge today. Lean ground turkey or ground chicken would be an easy way to lighten this dish.
When I’m really hungry I like to serve homemade chili over freshly baked sweet potatoes…divine! A lighter option is to serve it over spaghetti squash or sautéed zucchini or baked butternut squash noodles. Or just eat it as is out of your favorite big mug! Enjoy!
3 pounds ground chuck
1 tablespoon olive oil
2 yellow onions, diced
2 tablespoons garlic, minced
3 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon Dried Oregano
2 teaspoons smoked paprika
¼ teaspoon cayenne pepper
3 cups low-sodium beef broth
1 (28 oz) can crushed tomatoes
1 tablespoon apple cider vinegar
1 (15 oz) can butter beans, drained and rinsed
1 (14.5 oz) can diced tomatoes, in juice
½ cup fresh cilantro, chopped
1 Anaheim chile, minced
2 teaspoons sea salt
¼ cup red onion, minced
Sauté the chuck in olive oil until fully cooked. Drain off the fat and return the beef to the pot with the onion, garlic, chili powder, cumin, oregano, paprika and cayenne. Reduce the heat to medium-low and sauté until the onions are soft, about 10 minutes, stirring often.
Add the broth, crushed tomatoes and vinegar. Increase the heat to high and bring to a boil. Reduce to medium-low and simmer for 10 minutes. Add the butter beans, diced tomatoes, cilantro and Anaheim chile and cook for another 5 minutes. Season with sea salt. Top with minced red onion and chopped fresh cilantro. Enjoy!