Hearty Beef Chili
Damaris Phillips shares her recipe for hearty chili that she based on her Dad’s chili recipe. Everyone has a secret ingredient for chili and in this one – peanut butter! She also adds edamame and corn for a bit of texture and crunch. Feel free to substitute ground beef with soy crumbles for vegetarians.
2 tablespoons vegetable oil, 1 1/2 pounds lean ground beef1 tablespoon kosher salt1 medium onion, diced, about 1 1/2 cups1 red bell pepper, diced, about 1 cup3 garlic cloves, minced1 (6 ounce) can Red Gold® Tomato Paste 6 oz1/2 cup cornmeal, finely ground2 (14.5 ounce) cans Red Gold® Diced Tomatoes 14.5 oz or 1 (28 ounce) can Red Gold® Diced Tomatoes 28 oz3 (15 ounce) cans pinto beans3-4 tablespoon chili powder6 cups vegetable broth, or can use beef stock or chicken stock3 tablespoons balsamic vinegar1 cup edamame1 cup frozen whole kernel corn2 tablespoons creamy peanut butterSalt and black pepper to taste
- Heat the oil in a dutch oven or large pot over medium-high heat. Add the ground beef and sprinkle with 1 teaspoon of the salt and saute until browned, about 5-7 minutes. Remove the crumbles to a plate and store in the refrigerator until you add it back to the chili at the end.
- To the same pot, add the onions and red peppers and saute 3-4 minutes. Add the garlic, the tomato paste, and the cornmeal and cook for 1 minute. Stir in the diced tomatoes, the beans, the chili powder, the vegetable stock, and the balsamic. Bring the chili to a simmer and then lower the heat and cook for at least an hour. The longer this cooks the better it tastes.
- Add the edamame, the corn, the peanut butter and the crumbles to the pot and cook an additional 10 minutes. Taste and season with salt and pepper if needed.