Miradero Mesa Chili
Capture the spirit of camaraderie around a campfire with this robust and flavorful chili. Hearty ground beef and a medley of beans are simmered in a rich, smoky tomato base, creating a satisfying meal perfect for refueling after a day of adventure in the mesa.
Directions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- 2
Add ground beef and cook, breaking it apart with a spoon, until browned and no longer pink. Drain off any excess grease.
- 3
Add chopped onion and cook until softened, about 5-7 minutes. Stir in garlic and cook for another minute until fragrant.
- 4
Stir in crushed tomatoes, kidney beans, pinto beans, and diced green chiles.
- 5
Add chili powder, smoked paprika, ground cumin, and cayenne pepper (if using). Stir to combine all ingredients thoroughly.
- 6
Pour in the beef broth. Bring the chili to a simmer, then reduce heat to low, cover, and let it simmer for at least 30 minutes, or up to 2 hours, stirring occasionally.
- 7
For a thicker chili, remove the lid for the last 15-20 minutes of cooking. The longer it simmers, the more the flavors will develop.
- 8
Taste and season with salt and freshly ground black pepper as needed.
- 9
Serve hot with your favorite toppings like shredded cheese, sour cream, or cornbread.