Name: Hearty Beef Chili
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 8
Ingredients: 2 tablespoons vegetable oil; 1 1/2 pounds lean ground beef; 1 tablespoon kosher salt; 1 medium onion, diced, about 1 1/2 cups; 1 red bell pepper, diced, about 1 cup; 3 garlic cloves, minced; 1 can Red Gold® Canned Tomato Paste 6 oz; 1/2 cup cornmeal, finely ground; 2 cans Red Gold® Canned Diced Tomatoes 14.5 oz OR; 1 can Red Gold® Canned Diced Tomatoes 28oz; 3 (15 ounce) cans pinto beans; 3-4 tablespoon chili powder; 6 cups vegetable broth, or can use beef stock or chicken stock; 3 tablespoons balsamic vinegar; 1 cup edamame; 1 cup frozen whole kernel corn; 2 tablespoons creamy peanut butter; Salt and black pepper to taste

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.

Ingredients

2 tablespoons vegetable oil
1 1/2 pounds lean ground beef
1 tablespoon kosher salt
1 medium onion, diced, about 1 1/2 cups
1 red bell pepper, diced, about 1 cup
3 garlic cloves, minced
1 can Red Gold® Canned Tomato Paste 6 oz
1/2 cup cornmeal, finely ground
2 cans Red Gold® Canned Diced Tomatoes 14.5 oz OR
1 can Red Gold® Canned Diced Tomatoes 28oz
3 (15 ounce) cans pinto beans
3-4 tablespoon chili powder
6 cups vegetable broth, or can use beef stock or chicken stock
3 tablespoons balsamic vinegar
1 cup edamame
1 cup frozen whole kernel corn
2 tablespoons creamy peanut butter
Salt and black pepper to taste

Instructions

Step one

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.

Step two

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.

Step three

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.