Description
This Orange Chili recipe combines the zest and juice of Valencia oranges with a flavorful mix of ground beef, beans, and spices to create a vibrant, hearty chili. Perfect for a cozy family meal, it balances the heat of chili powder and cayenne with the citrusy brightness of orange, making it a refreshing twist on classic chili dishes. Gluten-free and packed with protein, it's delicious served with your favorite toppings.
Ingredients
Meat and Vegetables
- 2 teaspoons canola oil
- 1 ½ lbs ground beef
- 1 white onion, diced
- 1 orange bell pepper, diced
- 4 garlic cloves, minced
Spices and Seasonings
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper
- Salt and pepper to taste
Canned Goods and Liquids
- 1 (15 oz) can crushed tomatoes
- 3 (15 oz) cans kidney beans, drained
- 1 tablespoon honey
- 1 cup vegetable or beef broth
Citrus
- Zest of 2 Valencia oranges
- 3 tablespoons Valencia orange juice
Instructions
- Heat the oil and brown the beef: Heat 2 teaspoons of canola oil in a large stockpot over medium-high heat. Add 1 ½ lbs of ground beef and cook for 2 minutes to start browning. Reduce heat to medium and cook for an additional 6-8 minutes until the beef is fully browned and no longer pink.
- Sauté the vegetables: Add the diced white onion and orange bell pepper to the pot. Cook for about 8 minutes until the vegetables soften and become fragrant. Stir occasionally to prevent sticking.
- Add garlic and spices: Stir in the minced garlic, 2 tablespoons tomato paste, 1 tablespoon chili powder, 2 teaspoons ground cumin, 1 teaspoon dried oregano, ½ teaspoon cayenne pepper, salt, and black pepper. Cook the mixture for 1 minute to toast the spices and release their aroma.
- Add remaining ingredients: Pour in 1 (15 oz) can of crushed tomatoes, 3 (15 oz) cans of drained kidney beans, 1 tablespoon honey, 1 cup vegetable or beef broth, as well as the zest and juice from 2 Valencia oranges. Stir everything thoroughly to combine all the flavors.
- Simmer the chili: Cover the pot and let the chili simmer on low heat for 20-30 minutes. This allows the flavors to meld together and the chili to thicken slightly. Stir occasionally and taste to adjust seasoning with more salt and pepper if needed.
- Serve and garnish: Ladle the chili into bowls and optionally top with shredded cheese, sour cream, fresh cilantro, or oyster crackers for added texture and flavor. Enjoy warm for a comforting meal.
Notes
- This chili recipe is naturally gluten-free and uses versatile ingredients for ease of preparation.
- Using Valencia oranges adds a unique citrus brightness that complements the heat from the spices.
- Adjust cayenne pepper according to your spice tolerance to make it milder or hotter.
- For a vegetarian version, substitute beef with plant-based ground meat and use vegetable broth.
- Leftovers taste even better as the flavors continue to develop after a day.
- Prep Time: 20 minutes
- Cook Time: 48 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
