Beef and Bean Chili
Servings: 6 people
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!