Homemade CHILI Recipe

Ingredients

• 2 lb Lean Ground Beef (80% lean, browned)
• 1 lb Top Sirloin Steak (Minced and chopped, adds tender chunks)
• 3 Tbsp Vegetable Oil (Can use canola or olive oil)
• 1.5 tsp Salt (Kosher or table salt)
• 0.5 tsp Cracked Black Pepper (Freshly cracked)
• 5 clove Garlic Cloves (Minced)
• 1 piece Large Onion (Finely chopped)
• 6 Tbsp Chili Powder (Mild to medium heat)
• 3 tsp Smoked Paprika (Adds smoky depth)
• 3 tsp Garlic Powder (Granulated)
• 3 tsp Onion Powder (Granulated)
• 3 tsp Ground Cumin
• 3 Tbsp Tomato Paste (Concentrated tomato flavor)
• 7 cup Low Sodium Beef Broth (Store‑bought or homemade)
• 1 piece Chipotle Pepper in Adobo Sauce (Finely chopped)
• 2 Tbsp Adobo Sauce (From the same chipotle can)
• 4 Tbsp Cornstarch (Heaping, mixed with cold water)
• 4 Tbsp Cold Water (For slurry)
• 2 can Pinto Beans (15‑oz cans, drained and rinsed)

Instructions

1. Preheat Pot and Add Oil

   Place the 6‑quart pot on the stove over medium‑high heat and add 3 Tbsp vegetable oil.

   Time: PT2M

2. Brown the Meats

   Add the 2 lb lean ground beef and the 1 lb minced top sirloin to the hot pot. Break up the meat with a spoon and cook until fully browned, about 10 minutes.

   Time: PT10M

3. Season the Meat

   Stir in 1½ tsp salt and ½ tsp cracked black pepper. Mix well.

   Time: PT1M

4. Add Garlic and Onion

   Add the minced 5 garlic cloves and the finely chopped large onion. Cook, stirring, for about 5 minutes until the onion becomes translucent.

   Time: PT5M

5. Toast the Dry Spices

   Sprinkle in 6 Tbsp chili powder, 3 tsp smoked paprika, 3 tsp garlic powder, 3 tsp onion powder, and 3 tsp ground cumin. Stir continuously for 2‑3 minutes until fragrant, being careful not to burn.

   Time: PT3M

6. Incorporate Tomato Paste

   Add 3 Tbsp tomato paste, stirring it into the meat‑spice mixture. Cook for another 2 minutes to develop a deeper flavor.

   Time: PT2M

7. Add Broth and Chipotle

   Pour in 7 cups low‑sodium beef broth, the finely chopped chipotle pepper, and 2 Tbsp adobo sauce. Stir, bring to a gentle boil, then cover and reduce to a low simmer.

   Time: PT5M

8. Simmer the Chili

   Let the covered pot simmer on low heat for 1 hour, stirring occasionally.

   Time: PT1H

9. Prepare Cornstarch Slurry

   In a small bowl, combine 4 Tbsp heaping cornstarch with 4 Tbsp cold water. Stir until smooth.

   Time: PT3M

10. Thicken the Chili

    Stir the cornstarch slurry into the simmering chili. Cook for 5 minutes, allowing the broth to thicken.

    Time: PT5M

11. Add Beans and Finish Simmering

    Add the drained and rinsed 2 cans of pinto beans. Simmer uncovered for 15‑20 minutes, stirring occasionally, until beans are heated through and the chili reaches desired consistency.

    Time: PT20M

12. Final Taste Check and Serve

    Give the chili a final stir, taste for seasoning, and serve hot in bowls with your favorite toppings.

    Time: PT2M

Nutrition Facts

Calories

784

Protein

62 g

Carbohydrates

50 g

Fat

24 g

Fiber

11 g