fine dining experience

Three-Bean Beef Chili

The use of three different types of beans and 1 1/2 pounds of ground sirloin ensures that this chili is still hearty while also being a bit healthier than traditional recipes. No one will suspect that this recipe is a better-for-them alternative, unless you let them in on the secret. Offer lime wedges on the side and plain whole-milk yogurt, shredded cheese, cilantro leaves, and sliced radish for topping each bowl.

Ingredients

  • 2 Tbsp. olive oil

  • 2 cups chopped yellow onion (from 1 large onion)

  • 2 cups chopped poblano chiles (from 2 large chiles)

  • 1 1/2 lb. ground sirloin

  • 3 Tbsp. ancho chile powder

  • 2 Tbsp. ground cumin

  • 2 tsp. smoked paprika

  • 2 tsp. kosher salt

  • 1 tsp. ground coriander

  • 1 tsp. dried oregano

  • 1 (6-oz.) can no-salt-added tomato paste (about 3/4 cup)

  • 2 Tbsp. finely chopped garlic (from 6 garlic cloves)

  • 4 (15-oz.) cans no-salt-added beans (such as black, pinto, and dark red kidney beans), drained and rinsed

  • 1 (28-oz.) can diced fire-roasted tomatoes

  • Toppings: plain whole-milk yogurt, shredded cheese, cilantro leaves, sliced radish

  • Lime wedges, for serving

Directions

Directions

  1. Heat oil in a large Dutch oven over medium-high. Add onion and chiles, and cook, stirring occasionally, until chiles are softened and onion is translucent, about 5 minutes.

  2. Add ground sirloin to onion mixture in Dutch oven. Cook, stirring occasionally, until meat is crumbly, 4 to 5 minutes. Add chile powder, cumin, smoked paprika, kosher salt, coriander, and oregano. Cook, stirring constantly, until spices are toasted and fragrant, about 1 minute. Add tomato paste and chopped garlic; cook, stirring constantly, until tomato paste darkens and garlic is fragrant, about 1 minute more.

  3. Stir beans, tomatoes, and 2 cups water into Dutch oven; bring mixture to a boil over medium-high. Reduce heat to medium-low; simmer, covered and undisturbed, until slightly thickened, about 15 minutes. Remove from heat; let cool slightly. Divide evenly among bowls; top as desired, and serve with lime wedges.