Beefy Heart Smart Chili

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Beef Chili-001 cristina ferrare

“Food for Thought!”

The flavorful spices that are added are anti-inflammatory and gut healthy and include plenty of beans for added protein.

This chili is packed with anti-oxidants and healing properties starting with chili peppers. Fresh or dried chili peppers will give your metabolism a boost and helps keep blood vessels healthy.

I use a lot of garlic and onions in this recipe. “Garlic contains “allicin” and studies have shown that eating garlic regularly may lower chances of getting heart disease by helping lower cholesterol and blood pressure. You can only get the benefit of allicin if you chop or crush the clove”.

“Yellow onions and shallots are considered to be the healthiest onions. They have been used for centuries to reduce inflammation and heal infections. They help regulate blood sugar, and lower the production of bad cholesterol (LDL) helping keep your heart healthy”.

I bet you never thought of these things while enjoying a hearty bowl of chili. Now you know you can feel good about that second helping!


You will need a 2-pound chuck roast for this recipe. Tell your butcher you are making chili so you want the beef ground only once.  Having the beef ground fresh and also in larger pieces makes a difference in the taste and texture of the dish.


Makes 2 quarts

12 servings

1/3 cup safflower oil

3 onions (4 cups) chopped small

3 shallots chopped small 

3 tablespoons (about 5 garlic cloves) minced

2-1/2 to 3-pound chuck roast ground for chili, not hamburger. Ask you butcher to grind it once specifically for chili, not hamburger

2 tablespoons onion powder

2 tablespoons garlic powder

2 tablespoons ground cumin

5 tablespoons chili powder

1 tablespoon coriander

1-1/2 tablespoons each of kosher salt and freshly cracked black pepper

1- 6 oz. can tomato paste

1 cup beef broth or water

1-28 ounce can crushed tomatoes with puree 

2-15 cans black beans drained and rinsed

¼ cup corn kernels

1 Tablespoons of Masa


3- jalapenos, seeded and chopped small or sliced

3 tablespoons red chili pepper flakes

1-1/4 cups sour cream or plain yogurt

½ cup scallions, chopped small

¼ cup cilantro, chopped small plus sprigs for garnish on the side

3 cups grated sharp cheddar cheese

pinches (1/8 tsp.) of cayenne pepper to sprinkle over sour cream

12 tortilla chips


Heat a large sauce pot on high heat for 3 minutes, add 1/3 cup oil, onions, shallots, lower heat to medium high, sauté for 6 minutes. Add garlic, sauté for 3 minutes.

Break up the beef with your hands and add it to the sauce pot. Sprinkle on the onion powder, garlic powder, cumin, chili powder, coriander, salt, pepper and mix together well.

Sauté on medium-high heat until the meat starts to sizzle and caramelize, approximately for 15 to 20 minutes.  

Stir in tomato paste, and cook for 3 minutes, stirring continually. Add beef broth, crushed tomatoes in puree, and beans simmer on medium-low heat for 40 minutes.

Add corn and beef broth. Simmer an additional 15 minutes. Add the masa and mix. If the chili is too thick, add more beef stock.

Divide garnish among servings!

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