Southern Beef Chili
We added a unique sweet and savoury twist to this flavourful chili by adding brown sugar and balsamic vinegar. If you like the heat, kick it up a notch by adding more chili powder or a few chili flakes.
Storage time: Up to 3 days in the refrigerator.
Yield: Serves 8
January 28, 2022
Southern Beef Chili
Ingredients
- 1 tbsp canola oil
- 2 lb (1 kg) lean ground beef
- 1 1/3 cup chopped onion
- 3 cloves garlic, chopped
- 2 cans (540 mL) black beans, rinsed and drained
- 2 cans (398 mL) stewed tomatoes
- 2 cans (118 mL) green chilies, drained and chopped
- 1 cup frozen corn, thawed and drained
- 1/2 cup water
- 2 tbsp brown sugar
- 2 tbsp balsamic vinegar
- 1 tbsp chili powder
- 2 tsp ground cumin
- 2 tsp dried oregano, crumbled
Directions
- Preheat oven to 350°F.
- Heat oil in a large frypan over medium heat. Add beef, onions and garlic. Cook, stirring to break up beef, until browned, about 7 - 10 minutes. Drain off excess fat.
- Stir in beans, tomatoes, green chilies, corn, water, sugar, vinegar, chili powder, cumin and oregano. Simmer, uncovered, 15 minutes, stirring occasionally.
- Spoon into a 3 litre baking dish. May be refrigerated at this point for up to 36 hours or frozen for up to 2 months. Thaw in refrigerator before baking.
- Bake until bubbling hot, about 45 minutes.
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Nutritional analysis per serving:
373 calories, 14.0 g fat, 29.8g protein, 31.9 g carbohydrate, 8 g fibre, 404 mg sodium
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Tip:
This recipe can be halved to serve 4.