Beef and Bean Chili

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4.94 from 46 votes

Servings: people

Author: Alex Snodgrass

Ingredients

2 tbsp avocado oil
1 cup finely diced yellow onion
1 ½ cup diced green bell pepper
1 cup diced poblano pepper
¼ cup seeded and diced jalapeno
3 clove garlic minced
2 tsp salt
2 lb ground beef
1 tsp black pepper
3 tbsp tomato paste
2 tbsp hot sauce (*see note, i use Siete Brand Traditional Hot Sauce)
3 tbsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
1 tsp garlic powder
1 15- oz can fire-roasted tomatoes
2 cups low-sodium beef broth
1 15- oz can red kidney beans drained and rinsed
2 tsp coconut sugar *OPTIONAL, see note!

Serving Suggestions:

sour cream
shredded cheddar cheese
corn chips
Thinly sliced green onions

Instructions

In a large dutch oven or pot, heat the avocado oil over medium heat. When hot, add the onion, bell pepper, poblano, jalapeno, garlic and 1 tsp salt. Saute, stirring, until the veggies are tender; about 8 minutes.
Once the veggies are tender, add the ground beef and the remaining 1 tsp salt and the black pepper, breaking up with the edge of a wooden spoon, and brown; about 7 more minutes. (depending on how fat your beef is, you may need to drain off excess fat here, but reserve about 2 tbsp for flavor in skillet).
Once the beef is browned, add the tomato paste, hot sauce, chili powder, smoked paprika, cumin, and garlic powder. Cook, stirring, until well combined and the spices are fragrant, about 2 more minutes.
Add the fire-roasted tomatoes and broth. Stir to combine then bring to a rapid simmer.
Reduce the heat to medium-low and cook, covered but stirring occasionally, for at least 30 minutes. (When I have more time, I personally prefer to turn the heat to LOW and cook, covered, for about 3 hours, stirring occasionally. It’s good either way though).
About 15 minutes prior to serving, add the beans (and coconut sugar, if using) and stir to combine. Cook, uncovered until the beans are tender.
Serve with desired toppings and enjoy!

Notes

*I like to use a traditional hot sauce here, like Siete Foods Traditional Hot Sauce or Tapatio. These add heat and flavor--but aren’t overly spicy so I can use 2 tbsp. Depending on what hot sauce you use and your heat preference, you may want to dial down and just use 1 tbsp.

*I personally don’t need a touch of sweetness in my chili; however, I know a lot of people love it! Adding the touch of coconut sugar at the ends helps cut through the heat and the acidity of the tomatoes!

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