Description
This classic pioneer woman chili recipe is a hearty and deeply flavored comfort meal, perfect for family dinners. The recipe features a rich beef base simmered with tomatoes and kidney beans, and gets a modern twist from a vibrant Smoky Aleppo Pepper Yogurt Swirl.
Ingredients
- 1.2 kg lean ground beef
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 2 tbsp vegetable oil
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1 tsp granulated sugar
- 1/2 tsp cayenne pepper (optional)
- 170 g tomato paste
- 1.2 L beef broth
- 800 g crushed tomatoes
- 400 g diced tomatoes, undrained
- 2 cans (425 g each) kidney beans, rinsed and drained
- 2 tsp kosher salt
- 1/2 tsp black pepper
- 3/4 cup full-fat plain yogurt
- 1 tsp smoked paprika
- 1/2 tsp Aleppo pepper
- 1 tbsp fresh lime juice
- 1/4 cup fresh cilantro leaves, chopped (for garnish)
Instructions
- Brown the Beef: Heat oil in a large pot over medium-high heat. Add ground beef and cook, breaking it up, until deeply browned and no pink remains, about 8-10 minutes. Drain any excess fat and set beef aside.
- Sauté Aromatics and Toast Spices: Reduce heat to medium. Add onion to the pot and cook until translucent. Add minced garlic and cook for 1 minute. Stir in tomato paste, chili powder, cumin, oregano, cayenne (if using), and sugar; cook for 2-3 minutes, stirring constantly to toast spices.
- Simmer the Chili: Return browned beef to pot. Pour in beef broth, crushed tomatoes, diced tomatoes, and rinsed beans. Stir well, then bring to a simmer. Reduce heat to low, cover, and cook for at least 1 hour, or up to 2 hours, stirring occasionally. If the chili is too thin, remove the lid and let it cook uncovered to reduce.
- Prepare Yogurt Swirl: In a small bowl, combine yogurt, smoked paprika, Aleppo pepper, and lime juice. Whisk thoroughly until smooth.
- Serve: Season chili to taste with salt and black pepper. Ladle hot chili into bowls and top with a spoonful of the yogurt swirl and fresh cilantro for garnish.
Notes
For best results, pat the beef completely dry before browning for a deeper sear. Rinsing the canned beans removes excess sodium and starch. The chili can be made ahead of time, as the flavors develop overnight; store in an airtight container for 3-4 days. Prepare the yogurt swirl just before serving, as it should not be frozen.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: main course
- Method: stewing
- Cuisine: american
Nutrition
- Serving Size: 1 serving
- Calories: 450 calories
- Sugar: 10 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 100 mg