This thick Texas-style chili will be the hit of your game day party! To crank up the heat, add chopped chipotle peppers in adobo.
Serves: 8Save Share
Ingredients (24)
3 teaspoon olive oil, divided
1 1/2 pound ground sirloin
1 large yellow onion, chopped
3 garlic cloves, minced
1 tablespoon chili powder
1/2 teaspoon ground cinnamon
1 tablespoon ground cumin
1 teaspoon dried oregano
1 1/2 cup chicken broth
1 cup water
1 (28-ounce) can crushed fire-roasted tomatoes, undrained
2 tablespoon tomato paste
2 tablespoon honey
1 (15-ounce) can black beans, rinsed and drained
1 tablespoon fresh lime juice
Salt, to taste
Optional Toppings:
Shredded Cheddar cheese
Diced avocado
Chopped green onions
Chopped cilantro
Roasted pumpkin seeds
Lime wedges
Sour cream
Directions
Heat 1 teaspoon oil in a heavy Dutch oven over medium heat. Add beef, and saute, breaking up meat with a wooden spoon, until no pink remains, about 5 minutes. Using a slotted spoon, transfer meat to a small bowl. Sprinkle with salt, and set aside.
Drain liquid from pot, and add the remaining 2 teaspoons oil. Add onion and saute until soft but not browned, about 5 minutes. Add garlic, and saute 1 minute more. Stir in chili powder, cumin, oregano and cinnamon. Cook together 1 minute.
Add chicken broth, water, beef, crushed tomatoes, tomato paste and honey. Reduce heat to medium-low; simmer 1 hour, stirring occasionally.