What’s The Beef?
I’ve come to realize… People take their chili very seriously. If you are a chili connoisseur, I apologize if this chili with beans offends you. But it makes my mouth and stomach extremely happy, so screw the rules!
Here’s what you’ll need:
1 pound lean ground beef (I used 96/4)
1 bell pepper, diced (I used half green, half red)
1 white onion, diced
2 15 oz cans tomato sauce
1 15 oz can diced tomatoes (bonus points if it’s fire roasted with green chiles!)
2 15 oz cans black beans
1 15 oz can kidney beans
2 cups chicken (or vegetable) broth
2 Tbsp masa*
½ tsp salt
½ tsp black pepper
1 ½ tsp garlic powder
1 ½ Tbsp chili powder**
1 Tbsp cumin
1 tsp dried oregano
*Masa can be omitted entirely or add extra, depending on how thick you like your chili! I like it slightly runny so I can crumble my corn bread into my bowl.
**Adjust chili powder to your spice preferences. Start with ½ Tbsp and build up, if you can’t handle the heat.
Putting it all together:
Add ground beef, onion and peppers to a large pot. Sauté over medium heat until beef is browned and cooked through and onions are translucent.
Drain beans but don’t rinse them! I feel like the juice gives a little extra flavor. Add in the remaining ingredients and bring to a boil. Reduce heat to low and cook for at least 10-15 minutes. I let mine sit for around an hour so all the flavors can get freaky and join together.
Serve with sour cream (or greek yogurt), shredded cheese, avocado, cornbread, bacon, or whatever else your heart desires.
The great thing about chili is you can customize it to however you want! Less beans, more meat for low carb high protein. No meat, more beans and bell peppers for vegetarian option. Add lots of cheese, sour cream & avocado for extra fat, or even use a higher fat meat. The ground beef could also be substituted for ground turkey or ground chicken, if beef isn’t your thing. You can adjust it however you like!
Serving size: 250g
Amount per serving:
Fat 2 g
Carbs 40 g
Protein 22 g
Author: Emi Mraule, Black Iron Nutrition Coach, @emimraule