Simple Chili Recipe

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  90/10 Ground Beef(454g)

  90% lean ground beef. Good middle-ground for flavor and macros.

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  Ground Pork(454g)

  Regular ground pork is typically 70/30. Look for lean if available.

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  Yellow Onion
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  Bell Pepper
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  JalapeñO Pepper(1g)
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  Garlic
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  Garlic powder(5g)
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  2 teaspoons sea salt
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  ½ teaspoon freshly cracked black pepper
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  Chili powder(45g)
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  Cumin, Ground(10g)
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  Brown sugar(10g)
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  Beans, Kidney, Canned, Drained
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  Canned Diced Tomatoes
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  Low Sodium Chicken Broth(360g)
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  Cheddar Cheese

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

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  Cilantro, Fresh
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  Corn chips

Instructions

1. 1Dice the onion, bell pepper, jalapeño, and mince the fresh garlic. Set aside.
2. 2Heat a large stock pot over medium-high heat. Add the ground beef and ground pork, breaking the meat apart with a wooden spoon as it cooks for 5–7 minutes, until no longer pink and beginning to brown.
3. 3Add the diced onion, bell pepper, jalapeño, and minced garlic to the pot. Cook for 3–4 minutes over medium-high heat, stirring occasionally, until the vegetables begin to soften.
4. 4Stir in the garlic powder, chili powder, ground cumin, and brown sugar. Cook for 1 minute, stirring constantly, until fragrant.
5. 5Add the kidney beans (with liquid), diced tomatoes (with liquid), and low sodium chicken broth. Increase heat to high and bring to a boil, then reduce heat to medium-low. Simmer uncovered for 25–30 minutes, stirring occasionally, until the chili thickens and flavors meld.
6. 6Divide the chili evenly into 6 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.
7. 7To serve, reheat a container over medium heat for 3–4 minutes until warmed through, or microwave for 2–3 minutes. Top with shredded sharp cheddar, fresh cilantro, and corn chips if desired.