Ground Beef Chili
This easy and delicious beef chili recipe is a people pleaser!
Servings 6 cups
Calories 431kcal
Equipment
Ingredients
- 2 tablespoons olive oil (or as needed)
- 1 green bell pepper (cut into chunks)
- 1 large onion (cut into chunks)
- 10 ounces portobello mushrooms (sliced)
- 2 cloves garlic (minced)
- 56 ounces diced tomatoes (2 large cans)
- 1 pound ground beef (grass-fed)
- 3 tablespoons chili powder
- 1 tablespoon cumin powder
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 15 ounces red kidney beans (1 can, drained and rinsed)
Instructions
- Heat a Dutch oven or stockpot on medium heat
- Once that heats up, add olive oil
- Add bell pepper and onions and sauté for 8 minutes
- Add mushrooms and garlic and sauté for 2 minutes
- Add beef and break it up with metal spatula, brown for 3 - 5 minutes until almost done. Some parts should still be pink
- Add diced tomatoes and spices, herbs and salt and pepper
- Lower temperature to a simmer and cook for 30 minutes
- Add kidney beans and simmer for additional 10 minutes
- Serve in bowls
- Dollop some sour cream and sprinkle some shredded cheddar cheese on top
- Eat
- Smile
- Enjoy
Notes
Helpful tips
- I always use grass-fed beef. It is more expensive than conventional beef but the taste really makes the difference. On that note, I also try to buy organic when I can because our bodies are worth it.
- Normally, I use red bell peppers in my cooking but for some reason, I think green works better in chilis.
- When you are sautéing the ground beef, you want it to only cook it for a few minutes. You want it to be still pink when you add the tomatoes and rest of the ingredients.
Nutrition
Serving: 1.5cups | Calories: 431kcal | Carbohydrates: 34g | Protein: 23g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 53mg | Sodium: 891mg | Potassium: 1344mg | Fiber: 11g | Sugar: 9g | Vitamin A: 1595IU | Vitamin C: 43.1mg | Calcium: 174mg | Iron: 8.7mg