Chili Recipe
User Reviews
5.0
39 reviews
Excellent
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Prep Time
15 mins
-
Cook Time
1 hr 15 mins
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Total Time
1 hr 55 mins
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Servings
10 people
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Calories
189 kcal
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Course
Main Course
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Cuisine
American
Chili Recipe
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This slow cooked beef chili recipe is a hearty and delicious meal packed full of flavor. Cooked on the stovetop in one pot, this chili is perfect comfort food and it's great for meal prep and freezer meals.
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Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 large onion chopped
- 3 large cloves garlic minced
- 1 lb ground beef 90% lean
- 2 bell peppers (1 red & 1 yellow/orange) chopped
- 2 cans Kidney Beans (or 4 cups cooked beans)
- 1 cup beef stock or vegetable stock/water
- 2 medium tomatoes peeled and chopped
- 2 Tablespoon tomato paste
- 1 teaspoon chili powder
- ½ teaspoon chipotle powder
- 3 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 2 teaspoon red pepper flakes
- 2 oz organic dark chocolate secret ingredient
Instructions
- Add 1 Tbsp olive oil to the pan and add ground beef to the pan and brown the beef stirring occasionally. Transfer to a plate.
- Add chopped onion and bell peppers to the pot and saute until they are tender. Add minced garlic, and saute for 30 seconds until fragrant.
- Add the browned ground beef to the pot, the finely chopped tomatoes, kidney beans, 2 Tbsp organic tomato paste and 1 cup of beef stock.
- Add the spices - 1 tsp chili powder, 1/2 tsp chipotle powder, 3 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp ground cumin, 1/2 tsp dried marjoram and 2 tsp red pepper flakes. And of course add my secret ingredient, 2 oz of dark chocolate.
- Bring to a boil and boil for about 5 minutes. Reduce to medium low heat and simmer for about 1 hour.
- Adjust the seasonings if necessary and serve warm over rice.
Notes
- Make this chili recipe in a dutch oven or heavy-bottomed pan. They distribute the heat more evenly so that you don't get hotspots that can burn.
- Don't skimp on the spices, each one of them adds so much unique flavor and really takes this chili to the next level.
- Check that your spices aren't stale before you use them. Rub a little between your fingers and they should release an aroma. If they don't, time to buy new ones!
- Bloom the spices by sauteeing them with the onions for the last 30 seconds. This adds even more flavor.
- The Chili thickens as it cools down or after it has been refrigerated for a few hours.
- Add 2 cups of beef stock/water if you want to serve it as a chili soup.
- An easy trick how to peel tomatoes quickly is to slice a shallow "X" at the bottom of each tomato and place them for 30 to 60 seconds in boiling water. Then transfer them using a slotted spoon to a bowl with ice water and once cooled peel the tomatoes using a paring knife.
Nutrition Information
Show Details
Calories
189kcal
(9%)
Carbohydrates
8g
(3%)
Protein
10g
(20%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Cholesterol
32mg
(11%)
Sodium
817mg
(34%)
Potassium
388mg
(11%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1305IU
(26%)
Vitamin C
36mg
(40%)
Calcium
27mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Calories | 189kcal | 9% |
| Carbohydrates | 8g | 3% |
| Protein | 10g | 20% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 32mg | 11% |
| Sodium | 817mg | 34% |
| Potassium | 388mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1305IU | 26% |
| Vitamin C | 36mg | 40% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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