5 Alarm Mexican Chili

Recipe

1. Heat oil in a large pot over high heat. Add onion, salt, and ground beef. Cook and stir with a wooden spoon or spatula until meat is browned and crumbled into small pieces, about 5 minutes. Drain ground meat mixture. Next, stir in flour and cook for 2 minutes. Add poblano pepper, garlic, chili powder, cumin, black pepper, cayenne, and oregano; cook, stirring, for 2 to 3 minutes.

2. Stir in diced tomatoes and crushed tomatoes. Next, add beef broth. Bring to a simmer, stirring occasionally, then reduce heat to medium-low. Let simmer, stirring occasionally, for 30 minutes before stirring in canned beans and corn. Continue simmering until bubbling and fragrant, about 30 minutes more. Taste for seasoning and adjust.

3. Top with Thai red chilis or jalapenos, for additional heat.

4. Add additional toppings such as avocado, cilantro, and shredded cheddar cheese.

Recipe

• 1 tablespoon olive oil

• 1 yellow onion, diced

• 2 teaspoons kosher salt, or more to taste

• 2 pounds ground beef

• 2 tablespoons all-purpose flour

• ½ cup diced poblano pepper

• 3 cloves garlic, crushed

• 3 tablespoons chili powder

• 2 teaspoons ground cumin

• 2 teaspoons freshly ground black pepper

• ½ teaspoon cayenne pepper

• ½ teaspoon dried oregano

• 1 jalapeno diced

• 1 (15 ounce) can fire-roasted diced tomatoes

• 1 (15 ounce) can fire-roasted crushed tomatoes

• 2 cups beef broth, or more as needed

• 2 (16 ounce) can kidney beans, drained

• 1 (16 ounce) pinto beans, drained

• 1 (16 ounce) seasoned black beans, drained

• 1 (16 ounce) cannelli white beans, drained

• 1 (16) ounce can of sweet corn, drained

Equipment

• Large pot

• Measuring cups

• Tbs/Tsp

• Cutting board

• Chefs knife

• Mesh strainer