Classic Country Chili
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
- 2 pounds Certified Piedmontese 85% lean ground beef
- 1 tablespoon canola oil
- 2 sweet onions, diced
- 4 cloves garlic, sliced
- 1 red pepper, diced
- 1 (28-ounce) can diced tomatoes
- 2 (15-ounce) cans dark red kidney beans, drained
- 2 (15-ounce) cans pinto beans, drained
- 2 tablespoons dark chili powder
- 1 tablespoon cumin
- 1 teaspoon ground chipotle pepper
- ½ cup chicken stock
- 2 tablespoons smoked paprika
- 1 (11-ounce) can tomato juice
- Kosher salt and freshly ground black pepper
- Shredded cheese, for serving (optional)
- Sour cream, for serving (optional)
- Green onions, for serving (optional)
- Crackers, for serving (optional)
In a large soup pot over medium-high heat, add the canola oil and ground beef. Season lightly with salt and pepper. Sear for about 10 minutes. Add the onion, garlic, and red pepper, and sauté about 10 minutes. Add the tomatoes, beans, chili powder, cumin, chipotle powder, paprika, chicken stock, and tomato juice; simmer for 30 to 45 minutes. Adjust seasoning with salt and pepper. Serve with shredded cheese, sour cream, green onion, and crackers, if desired.