Robert Irvine's Santa Fe Hot and Spicy Chili

A bold Southwestern beef and bean chili layered with smoky chipotle and warm spices.

Ingredients

• 2 tablespoons vegetable oil
• 2 pounds ground beef
• 1 large onion, diced
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 2 chipotle peppers in adobo, minced
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 (28-ounce) can crushed tomatoes
• 2 cups beef stock
• 1 (15-ounce) can kidney beans, drained
• 1 (15-ounce) can black beans, drained

Kosher salt and freshly ground black pepper

• Shredded cheese, sour cream, and cilantro, for serving

Directions

1. Heat the oil in a large pot over medium-high heat and brown the beef, breaking it up, about 8 minutes. Drain excess fat.
2. Add the onion, bell pepper, and garlic and cook until softened, 5 minutes.
3. Stir in the chipotles, chili powder, cumin, paprika, and oregano and cook until fragrant, 1 minute.
4. Add the crushed tomatoes and beef stock, bring to a simmer, and cook uncovered 45 minutes, stirring occasionally.
5. Add the kidney and black beans and simmer 15 more minutes. Season with salt and pepper.
6. Serve topped with shredded cheese, sour cream, and cilantro.

Notes

Inspired by Robert Irvine’s Santa Fe hot and spicy chili on Food Network.