Southwest Beef Chilli Recipe

Prep vegetables

Peel and finely dice the yellow onion. Mince the garlic. Remove seeds and stems from the poblano peppers and chop into 1/2-inch pieces. If using fresh roma tomatoes, chop to yield about 2 cups; if using canned, have them ready.

Sear beef

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the vegetable oil. When hot, add the ground beef in a single layer. Let it brown without stirring for 2–3 minutes, then break it up and continue to cook until mostly browned and some browned bits form, about 4–5 minutes. Use a slotted spoon to transfer excess fat if there is a large amount (leave a little for flavor).

Cook aromatics & peppers

Reduce heat to medium. Add the diced onion to the beef and cook 4–5 minutes until softened and translucent. Add the chopped poblano peppers and continue to cook 3–4 minutes until softened. Stir in the minced garlic and cook 30–45 seconds until fragrant.

Build the sauce

Stir in the tomato paste and cook 1 minute to deepen flavor. Add the chopped tomatoes (or canned diced tomatoes) and mole paste, stirring to combine. Add chili powder, cumin, smoked paprika, oregano, brown sugar, kosher salt and black pepper. Pour in the beef broth and stir to combine, scraping any browned bits from the bottom of the pot. Bring to a gentle simmer.

Simmer

Reduce heat to low, partially cover, and simmer gently for 25–30 minutes, stirring occasionally, until flavors meld and sauce thickens slightly. Taste and adjust seasoning with additional salt, pepper or a pinch more brown sugar if you want more balance.

While the chili simmers, heat a small skillet over medium-high heat. Add the corn kernels and a pinch of salt. Cook, stirring occasionally, until corn is lightly charred in spots, about 4–6 minutes. If using frozen, cook from frozen until water evaporates and kernels brown slightly. Remove from heat and stir in lime juice.

After the chili has simmered 20 minutes, stir in the black beans, kidney beans and roasted corn. Continue to simmer uncovered for another 8–10 minutes so the beans heat through and the corn flavor integrates.

Preheat oven to 425°F (220°C) or heat a skillet over medium heat for stovetop toasting.

Mix softened butter with minced garlic and chopped parsley. Spread about 1/2 tablespoon of the garlic butter on each side of a Texas toast slice.

Place slices on a baking sheet and bake 6–8 minutes, flipping once, until golden and crisp. For skillet method, cook 2–3 minutes per side until golden. Keep warm.

Taste the chili one last time and adjust seasoning. If the chili is too thick, stir in up to 1/4 cup additional beef broth or water to reach desired consistency.

Ladle the chili into bowls. Top each serving with a sprinkle of shredded cheddar (about 1/4 cup per serving), a dollop of sour cream (about 2 tablespoons), a scatter of chopped cilantro and sliced scallions. Add sliced jalapeño if desired for heat.

Serve each bowl with a piece of warm Texas toast on the side for dipping.