Beef Chili Recipe

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Bell Pepper
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  JalapeñO Pepper
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  Garlic(30g)
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  80/20 Ground Beef(907g)
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  Cumin, Ground(30g)
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  Chili powder(30g)
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  Paprika, Smoked(10g)
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  1 teaspoon salt
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  Cayenne Pepper, Ground(10g)
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  Tomato, Canned, Crushed(397g)
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  Tomato Sauce(425g)
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  Low Sodium Beef Broth(480g)
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  Beans, Kidney, Canned, Drained(794g)
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  Beans, Black, Canned, Drained(397g)
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  Sour Cream(15g)

  Regular or fat-free both work. Fat-free is thinner but saves ~40 cal/serving.

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  Cheddar Cheese
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  JalapeñO Pepper(15g)
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  Green Onion (Scallion)(15g)
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  Cilantro, Fresh(15g)

Instructions

1. 1Heat the olive oil in a large heavy-based pot over medium-high heat. Add the onion and sauté for 3–4 minutes until softened and translucent. Add the bell pepper, jalapeño pepper, and fresh garlic; cook for 1–2 minutes more until the garlic is fragrant.
2. 2Add the ground beef to the pot and cook for 5–7 minutes over medium-high heat, breaking up large chunks with a wooden spoon, until no longer pink and browned throughout.
3. 3Stir in the ground cumin, chili powder, smoked paprika, and cayenne pepper until the beef is fully coated in the seasonings.
4. 4Add the crushed tomatoes (with juices), tomato sauce, beef broth, kidney beans, and black beans to the pot. Stir to combine, bring to a boil, then reduce heat to medium-low and simmer for 25–30 minutes, stirring occasionally, until the chili thickens and flavors meld.
5. 5Divide the chili evenly into 8 airtight containers while hot, leaving ½ inch of headspace. Allow to cool to room temperature before sealing and refrigerating.
6. 6When ready to serve, reheat a portion in a microwave or on the stovetop over medium heat for 2–3 minutes until heated through.
7. 7Top each serving with sour cream, shredded sharp cheddar, sliced jalapeño pepper, chopped green onions, and fresh cilantro as desired.