During last week’s snowstorm, Eric and I were tucked safely inside our apartment with a full Netflix queue and plenty of snacks and comfort food to keep us snug, including big bowls of warm chili. I’m always testing out different chili recipes, and I love this version because it comes together so quickly. The roasted beets also give a nice texture and unexpected flavor dimension.
- 6 ounces yellow beets (or red ones… if you dare!)
- 2 cloves garlic
- 1 cup black beans
- 1 cup kidney beans
- 1 lime
- 1 lb ground beef
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 cans crushed tomatoes
- 1/2 cup shredded cheddar cheese
- Prepare Ingredients
Preheat oven to 400°F. Peel beets, halve, and slice as thinly as possible. Mince garlic. Drain black beans and kidney beans, then rinse both. Quarter lime. Pat beef dry with paper towel.
- Simmer Chili
While cornbread bakes, heat 1 tablespoon olive oil in a medium pot over medium heat. When oil is shimmering, add spice mix, garlic, beef, and ½ teaspoon kosher salt and cook, breaking up with the back of a spoon, until meat loses its color, 3-4 minutes. Stir in crushed tomatoes. Increase heat to high and bring to a boil, then reduce heat to medium and simmer until thickened, 3-4 minutes.
- Bake Beet Chips
Add beets to baking sheet from cornbread and toss with 1 tablespoon olive oil and ¼ teaspoon kosher salt. Arrange in a single layer, transfer to
oven, and bake until crisp, about 15 minutes.
- Thicken Chili
Stir in black beans and kidney beans. Cover pot and cook until chili is thickened and flavors are melded, about 5 minutes more. Remove pot from heat. Taste and add salt and pepper as needed.
Garnish chili with all the things: Cheddar, beet chips, and lime wedges.