South Florida Chili

"Welcome to the vibrant culinary world of South Florida, where bold flavors, fresh ingredients, and cultural diversity come together to create a melting pot of deliciousness. In this region known for its sunny beaches, lush landscapes, and rich cultural heritage, one dish stands out as a beloved comfort food with a tropical twist: South Florida Chili. Originating from the diverse culinary traditions of the region, South Florida Chili reflects the vibrant flavors and ingredients commonly found in local cuisine. With influences from Caribbean, Latin American, and Southern American cooking, this chili recipe offers a unique fusion of flavors that tantalize."

Prep Time

15-20 mins

Cook Time

45-50 mins

Paired With

Main Protein



ground beef 1 LB, 1 diced, 2 minced, 1 diced, 1 diced, 1 drained and rinsed, 1 drained and rinsed, 1, 1 cup, 1 cup, 2 tsps, 1 tsp, 1 tsp, to taste, 2 cups, 1 lime, chopped for garnish, for serving, for serving, for serving, for serving
clove of garlic
bell pepper
jalapeño pepper
can of black beans
can of kidney beans
can of diced tomatoes
corn kernels
ripe plantains
chili powder
ground cumin
dried oregano
salt & pepper
beef broth
Lime Juice
fresh cilantro
sour cream
shredded cheddar cheese
sliced avocado
tortilla chips


Recipe: South Florida Chili


  • 1 pound ground beef
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 jalapeño pepper, diced (optional for extra heat)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) diced tomatoes
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup diced ripe plantains
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 cups beef or vegetable broth
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)
  • Sour cream, shredded cheese, sliced avocado, and tortilla chips (for serving)


  1. In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked. Drain any excess fat.
  2. Add the diced onion, garlic, bell pepper, and jalapeño (if using) to the pot. Cook until the vegetables are softened, about 5 minutes.
  3. Stir in the black beans, kidney beans, diced tomatoes, corn, diced plantains, chili powder, cumin, oregano, salt, and pepper.
  4. Pour in the beef or vegetable broth and lime juice. Stir well to combine.
  5. Bring the chili to a simmer, then reduce the heat to low. Cover and let it simmer for about 30 minutes to allow the flavors to meld together, stirring occasionally.
  6. Taste and adjust the seasoning if needed. If the chili is too thick, add more broth or water to reach your desired consistency.
  7. Serve hot, garnished with fresh cilantro and accompanied by sour cream, shredded cheese, sliced avocado, and tortilla chips on the side.