Hearty Beef Chili
When Damaris Phillips shared her dad's favorite chili recipe with us we had to read it twice. With so many chili versions out there, this one might be the most unique beef chili recipe yet. You won't believe the secret ingredient that adds a whole new dimension to this hearty chili. She also adds edamame and corn for an unexpected crunch. And, if you are vegetarian, substitute soy crumbles for the ground beef. Such a versatile chili recipe that can fit everyone's taste.
When Damaris Phillips shared her dad's favorite chili recipe with us we had to read it twice. With so many chili versions out there, this one might be the most unique beef chili recipe yet. You won't believe the secret ingredient that adds a whole new dimension to this hearty chili. She also adds edamame and corn for an unexpected crunch. And, if you are vegetarian, substitute soy crumbles for the ground beef. Such a versatile chili recipe that can fit everyone's taste.
Ingredients
Instructions
- 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.
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