Go Back
Kate Bryant

Beef Chili Recipe

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 people
Ingredients Equipment Method

Ingredients
  

  • 1 lb grass fed beef
  • 2 cans fire roasted tomatoes Thrive Market organic
  • 1 package black beans Thrive Market organic
  • 1 package kidney beans Thrive Market Organic
  • 1/2 onion white or choice
  • 1 stalk green onion the whole thing
  • 1 whole green pepper
  • 2 tbsp leeks the white section
  • 3 cloves garlic minced
  • 2 small calabrian chilis (whole & chopped) Amazon
  • 1/4 jalepeno
  • 1 whole adobo pepper
  • 1 tsp adobo chili sauce from can
  • 1 drizzle olive oil
  • salt to taste
  • 1/8 tsp black pepper start small and check it.
  • 3 tbsp chili powder you may need more = taste it.
  • 1 tbsp cumin
  • 1 tbsp garlic powder
  • 3 tsp paprika
  • 2 tsp onion powder
  • 1 pinch cayenne pepper
  • cheddar cheese shredded as topping optional
  • sour cream (whole fat) as topping optional

Equipment

  • 1 frying pan
  • 1 large stock pock
  • 1 slow cooker optional

Method
 

  1. Cook beef on medium/low heat on stovetop in pan until nearly done with a little pink left.
  2. Turn stock pot on low.
  3. Drizzle olive oil in the bottom of the stock pot.
  4. While the beef is cooking, chop all the vegetables and add to the stock pot. This includes your cans of tomatoes and the beans. Everything BUT the beef.
  5. Bring to low simmer and cook for about 10 minutes.
  6. Add the beef to the stock pot by using a slotted spoon or slotted spatula and letting the fat drain into the frying pan before moving it into the main chili pot. Stir completely, cover and cook on low/medium on a slight simmer for about 20 minutes.
  7. TASTE TEST IT. Adjust salt level or other spices to taste.
  8. Transfer to a slow cooker on keep warm for up to 2 hours. Serve hot.