RCI-SP.003.0681.001
Three-alarm Chili
Original recipe
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyintermediate
Ingredients
- (480 g) top sirloin1 poundcoarsely ground
- white onion1 medium6 ounces (180 g), chopped
- clove garlic1 largeminced
- red bell pepper1 medium6 ounces (180 g), seeded and chopped
- (45 ml) good-quality chili powder3 tablespoons
- ½ tablespoon
- 1 teaspoon
- -ounce (435 g) no salt added crushed tomatoes1 14½ unit
- (120 ml) low-sodium canned beef broth½ cup
Method
1
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground top sirloin and cook, breaking it apart with a wooden spoon, until browned and no pink remains, about 5-7 minutes. Drain excess fat if necessary.
2
Add the chopped white onion and minced garlic to the browned meat and stir constantly until the onion becomes translucent and fragrant, about 2-3 minutes.
3
Stir in the seeded and chopped red bell pepper and cook for another 2 minutes, stirring occasionally.
4
Add the chili powder, ground cumin, and crushed dried oregano to the pot. Stir well to coat all ingredients evenly and cook for 1 minute to bloom the spices and release their flavors.
5
Pour in the crushed tomatoes with their juices and the low-sodium beef broth, stirring to combine all ingredients thoroughly.
6
Bring the chili to a gentle simmer over medium heat, then reduce heat to medium-low and simmer uncovered for 30-35 minutes, stirring occasionally. The chili should bubble gently at the edges; adjust heat as needed to maintain a light simmer.
35 minutes
7
Taste and adjust seasonings as desired, adding more chili powder for increased heat if a spicier result is preferred. Serve hot.