Updated Nov 24, 2014Chatelaine
- Heat oil in a large wide saucepan set over medium-high heat. Add beef and cook, stirring frequently to break up meat, until no pink remains, from 5 to 8 minutes. Meanwhile, chop onion and dice celery. Core, seed and chop green pepper, if using.
- Sprinkle onion, garlic, chili powder and cumin over beef. Cook, stirring occasionally, until onion is soft, about 3 minutes. Stir in celery, green pepper, tomatoes, broth, salsa and corn. Bring to a boil, stirring occasionally and crushing tomatoes with back of a spoon. Cover, reduce heat to medium and simmer to develop flavour, about 15 more minutes.
- Meanwhile, drain and rinse beans. Stir into chili along with salt and pepper. Cook, covered and stirring often, until beans are hot, about 5 more minutes. Serve sprinkled with coriander, if you like. Chili will keep well, covered, in the refrigerator for up to 5 days.
If you want to make this chili recipe ahead of time and freeze, don’t add the beans until ready to serve. Defrost frozen chili overnight in the refrigerator or in a microwave. Just before serving, add beans to hot chili, heat for a few minutes and serve.