Hearty Beef Chili

10 minutes Prep Time
1 hour
30 minutes Cook Time
8 Servings

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. Add 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

  • 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 Redpack® Tomato Paste Can 6 oz

  • 1/2 cup cornmeal, finely ground

  • 1 can Redpack Canned Diced Tomatoes 28 oz

  • 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.

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