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–+ servings
hearty smoky chili dish

Smoky Chili Colorado with Lentils and Beef

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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Resting Time 10 minutes
Total Time 2 hours
Course Main
Cuisine Mexican
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 Medium Skillet
  • 1 Cutting board
  • 1 sharp knife
  • 1 Stirring spoon
  • 1 Ladle

Ingredients
  

  • 1 pound ground beef
  • 1 cup dry lentils rinsed
  • 2 tablespoons vegetable oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 tablespoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1 can crushed tomatoes 14.5 ounces
  • 4 cups beef broth
  • salt and pepper to taste
  • 1 tablespoon lime juice
  • 1/4 cup fresh cilantro chopped

Instructions
 

  • Heat the vegetable oil in a large pot over medium heat.
  • Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
  • Add the ground beef to the pot and cook until browned, breaking it up with a spoon.
  • Stir in the chili powder, smoked paprika, ground cumin, dried oregano, and cayenne pepper.
  • Pour in the crushed tomatoes and beef broth, then bring the mixture to a simmer.
  • Add the rinsed lentils to the pot and stir well to combine.
  • Cover the pot and let it simmer for about 1 hour until the lentils are tender.
  • Season the chili with salt and pepper to taste.
  • Stir in the lime juice and let the chili rest for 10 minutes off the heat.
  • Garnish with fresh cilantro before serving.

Notes

For a deeper smoky flavor, consider adding a chopped chipotle pepper in adobo sauce when you add the spices. You can also prepare this chili a day ahead to enhance the flavors, and it can be stored in the refrigerator for up to three days or frozen for up to three months. Adjust the level of spiciness by altering the amount of cayenne pepper to suit your preference.
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