Serves 4
40 min
Beef Chili Five Ways
Recipe GLPRfa47f51bfc53a9
A versatile ground beef chili that serves as the base for five distinct flavor profiles. Begin with a classic American chili, then customize with Moroccan spices and dried fruit, Mexican chocolate undertones, Italian fennel and spinach, or Cincinnati-style vinegar and cinnamon. Each variation transforms the same simple foundation into a completely different dining experience, making it an adaptable recipe for any cuisine preference.
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Ingredients
1 pound ground beef (93% lean or leaner)
1 can (15.5 ounces) black beans, rinsed and drained
1 can (14 ounces) reduced-sodium beef broth
1 can (14.5 ounces) diced tomatoes with green chiles
2 tablespoons chili powder
Shredded Cheddar cheese for garnish (optional)
Chopped fresh cilantro for garnish (optional)
Minced green onion for garnish (optional)
Directions
Heat a large nonstick skillet over medium heat until hot. Add the ground beef and cook for 8 to 10 minutes, breaking it into 3/4-inch pieces and stirring occasionally. Once the beef is cooked through and reaches an internal temperature of 160°F, pour off the drippings.
Stir the rinsed black beans, beef broth, diced tomatoes with green chiles, and chili powder into the cooked ground beef. Bring the mixture to a boil over medium-high heat.
Reduce the heat to low, cover the skillet, and simmer for 20 minutes, stirring occasionally, to allow the flavors to fully develop.
Taste and adjust seasonings as desired. Ladle the chili into bowls and garnish with your choice of shredded Cheddar cheese, fresh cilantro, and green onion.
MOROCCAN VARIATION: After step 1, in step 2, add 1/4 teaspoon pumpkin pie spice and 1/4 cup chopped pitted dates or golden raisins along with the beans, broth, tomatoes, and chili powder. Proceed as directed. Serve over hot couscous and garnish with toasted sliced almonds, chopped fresh mint, and Greek yogurt.
MEXICAN VARIATION: After step 1, in step 2, add 1 tablespoon unsweetened cocoa powder along with the beans, broth, tomatoes, and chili powder. Proceed as directed. Serve with corn tortillas and garnish with chopped cilantro, pepitas (pumpkin seeds), and crushed corn tortilla chips.
ITALIAN VARIATION: After step 1, in step 2, add 1.5 teaspoons fennel seed along with the beans, broth, tomatoes, and chili powder. Proceed through step 3. Before serving, stir in 3 cups fresh baby spinach, cover, remove from heat, and let stand 3 to 5 minutes until spinach is wilted. Serve over hot cooked orecchiette or cavatappi pasta and garnish with grated Parmesan cheese and pine nuts.
CINCINNATI VARIATION: After step 1, in step 2, add 3 tablespoons white vinegar and 1 teaspoon ground cinnamon along with the beans, broth, tomatoes, and chili powder. Proceed as directed. Serve over hot cooked elbow macaroni and garnish with chopped white onion, sour cream, and shredded Cheddar cheese.
