Equipment
Ingredients
Vegetables and Aromatics
- 150 g brown onion, finely diced
- 150 g red bell pepper, diced
- 200 g zucchini, grated or finely diced
- 100 g carrot, finely diced
- 15 g garlic, minced
Protein and Base
- 500 g extra lean beef mince, raw
- 15 ml olive oil
- 800 g crushed tomatoes
- 250 ml low-sodium beef stock
- 400 g kidney beans, rinsed and drained
Spices and Finishing
- 15 g mild chili powder
- 10 g ground cumin
- 5 g smoked paprika
- 5 g dried oregano
- 5 g salt
- 10 g fresh coriander, chopped
- 1 lime, cut into wedges
Nutrition (per serving)
Method
Prepare the vegetables on a cutting board using a chef's knife. Finely dice the onion, bell pepper, and carrot. Grate or finely dice the zucchini. Mince the garlic.
Heat the olive oil in a large Dutch oven over medium-high heat. Add the diced onion, bell pepper, and carrot. Cook for 5 to 7 minutes, stirring occasionally with a wooden spoon, until the vegetables begin to soften.
Push the vegetables to the edges of the pot and add the lean beef mince to the center. Break the meat apart with the wooden spoon and cook until nicely browned. To ensure food safety, verify the beef is thoroughly cooked and reaches a safe internal temperature of 74°C or 165°F.
Add the minced garlic, chili powder, ground cumin, smoked paprika, and dried oregano to the beef and vegetable mixture. Stir well to coat, cooking for 1 minute to toast the spices.
Pour in the crushed tomatoes and low-sodium beef stock. Stir in the grated zucchini and drained kidney beans. Bring the entire mixture to a gentle boil, then immediately reduce the heat to low.
Cover the pot loosely, leaving a slight gap for steam to escape. Let it simmer for at least 45 minutes, stirring occasionally to prevent sticking. The sauce will reduce and thicken over time.
Remove the pot from the heat. Stir in the salt, taste the chili, and adjust the seasoning if necessary. Ladle the hot chili into serving bowls and garnish with chopped fresh coriander and a squeeze of lime juice.
Chef's Notes
- Grating the zucchini and finely dicing the carrots allows them to melt into the sauce as it simmers. This boosts the nutritional profile and fiber content without altering the classic, hearty texture expected from a chili.
- Using five percent fat lean beef mince significantly reduces the caloric density of the dish. The added moisture from the generous vegetable base prevents the lean meat from tasting dry or tough.
- Toasting the dry spices in the residual heat and beef fat right before adding the liquid is a crucial step. This process blooms the fat-soluble flavor compounds and removes any dusty, raw spice notes.
- For the absolute best results, prepare this dish a day in advance and store it in the refrigerator. The complex matrix of spices, tomatoes, and meat deepens exponentially as it rests overnight.
Storage
Refrigerator: 4 days — Store in an airtight container. Flavors will mature and deepen significantly overnight.
Freezer: 3 months — Freeze flat in zip-top bags or airtight containers. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop over medium-low heat, stirring frequently, or microwave until thoroughly hot.
