Grass-Fed Beef Chili

The easiest grass-fed beef chili that comes together in just 15 minutes, and gets better the longer you let it simmer!

Makes: 6-8 servings

Ingredients

• 1 Tbsp olive oil

• 1 large onion, diced

• 1 large green bell pepper, diced

• 2 pounds grass-fed ground beef

• 2 Tbsp chili powder

• 2 tsp ground cumin

• 1 tsp smoked paprika

• Kosher salt and black pepper (to taste)

• (2) 4 ounce cans chopped green chiles

• (1) 28 ounce can crushed fire-roasted tomatoes

• 2 cups beef bone broth

• 2 cans kidney beans, drained and rinsed

• 1 can black beans, drained and rinsed

To Serve

• Grass-fed organic sour cream (ideally cultured if you can find it!)

• Shredded sharp cheddar cheese

• Pickled jalapeños

• Fresh cilantro

Instructions

1. In a Dutch oven or soup pot, add olive oil over medium heat. Sauté diced onions and peppers for 3 to 5 minutes, until everything starts to soften.

2. Move onions and peppers to the side of the pan and add in ground beef. Break up and cook until brown.

3. Once beef is cooked, season with chili powder, cumin, smoked paprika, salt and pepper. (You may want to add more at the end. You’ll just have to taste and see because my spice measurements are never exact.)

4. Add in chopped green chiles, crushed tomatoes and beef broth. Stir well.

5. Bring to a boil, add in beans, and lower to a simmer. Cover and let cook for as long as you have. I like to let it simmer over low heat for at least 30 minutes, but less time works fine as well.

6. Top with sour cream, cheese, pickled jalapeños and fresh cilantro to serve!