Chili Con Carne

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  80/20 Ground Beef(907g)

  Standard ground beef. Drain fat thoroughly after cooking to reduce calories.

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  Yellow Onion
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  Bell Pepper
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  Bell Pepper
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  Garlic
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  1 Teaspoon Sea Salt, Plus More To Taste
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  ½ teaspoon freshly cracked black pepper
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  Beans, Kidney, Canned, Drained
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  Tomato, Canned, Crushed
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  Tomato Paste
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  Beef bouillon cube
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  Chili powder(60g)
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  Cumin, Ground(10g)
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  Oregano, Dried(5g)
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  Sugar, Granulated White(15g)
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  Cayenne Pepper, Ground(3g)
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  Cilantro, Fresh
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  Green Onion (Scallion)
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  Sour Cream

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

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  Cheddar Cheese

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  JalapeñO Pepper

Instructions

1. 1Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it apart with a wooden spoon, until no longer pink and beginning to brown.
2. 2Add the diced onion, bell peppers, and minced garlic to the beef. Continue cooking over medium-high heat for 3–4 minutes, stirring occasionally, until the vegetables soften and the meat is fully browned.
3. 3Stir in the tomato paste, chili powder, ground cumin, dried oregano, sugar, and cayenne pepper. Cook for 1–2 minutes over medium heat, stirring constantly, until the spices are fragrant and the paste darkens slightly.
4. 4Add the canned kidney beans (with liquid), crushed canned tomatoes, beef bouillon cube, and 1 to 1½ cups water. Stir to combine, scraping up any browned bits from the bottom of the pot. Bring to a boil over high heat, then reduce heat to low and simmer uncovered for at least 2 hours, stirring occasionally, until the chili thickens and flavors meld. (Can simmer up to 8 hours on low for deeper flavor.)
5. 5Taste the chili and adjust seasoning with salt and additional spices as needed.
6. 6Divide the chili evenly into 8 airtight containers while hot, leaving ½ inch of headspace. Cool to room temperature before sealing and refrigerating.
7. 7To serve, reheat a portion in a microwave (2–3 minutes) or on the stovetop over medium heat until warmed through, stirring occasionally.
8. 8Top each serving with fresh cilantro, sliced green onions, a dollop of sour cream, shredded sharp cheddar, and sliced jalapeño as desired.