Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp neutral oil
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 15 oz canned black beans, drained and rinsed
  • 15 oz canned pinto beans, drained and rinsed
  • 14.5 oz canned fire-roasted diced tomatoes
  • 7 oz canned diced green chiles
  • 1 cup frozen sweet corn
  • 3 cups low-sodium beef broth
  • 1/4 cup fresh lime juice

Instructions:

  1. Heat the oil in your large pot over medium high heat until it shimmers.
  2. Add the beef and onion to the pot. Note: Breaking the beef into small crumbles ensures it cooks evenly and fast.
  3. Sauté for 6 minutes until the beef is browned and the onions are translucent.
  4. Stir in the garlic and cook for 1 minute until the aroma fills the room.
  5. Add the spices (chili powder, cumin, paprika, salt, pepper). Note: Toasting the spices now 'blooms' the flavor into the beef fat.
  6. Deglaze the pot by pouring in the fire roasted tomatoes and green chiles. Listen for the sizzle as the liquid hits the hot surface.
  7. Stir in the beans and corn along with the 3 cups of beef broth.
  8. Bring to a boil, then reduce the heat to medium low.
  9. Simmer for 15 minutes until the broth has slightly thickened and flavors have melded.
  10. Finish with lime juice just before serving to add a bright, acidic edge.