Classic Chili
April 5, 2025 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 8
Ingredients
- (2 lbs for a meatier chili, 1 lb for a thinner chili) Ground Beef
- (SUB instead of ground beef. 2 lbs for a meatier chili, 1 lb for a thinner chili) Primal Ground Beef
- (2 Tbsp.) Olive or Avocado Oil
- (1) Large Onion, diced
- (3 cloves.) Minced Garlic
- (1) Red Bell Pepper, diced.
- (1 can) Diced Tomatoes
- (1 can) Tomato Paste
- (2 cans) Kidney Beans, drained and rinsed
- (1 Cup) Beef Broth
- (2 Tbsp.) Chili Powder
- (1 Tsp.) Smoked Paprika
- (1 Tsp.) Ground Cumin
- (1/2 Tsp. (optional for heat)) Cayenne Pepper
- Salt and Pepper, to taste.
- (1 Cup) Shredded Cheddar Cheese
- (1/2 Cup) Sour Cream
- (2 Tbsp.) Fresh Chives, minced
Directions
1. Heat oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook for 5-7 minutes, breaking it apart with a wooden spoon, until browned. Season with salt and pepper, then drain excess grease if needed.
2. Add the onion, garlic, and red bell pepper to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
3. Stir in the tomato paste and cook for 1 minute to deepen its flavor. Add chili powder, smoked paprika, cumin, cayenne pepper (optional), and a pinch of salt. Mix well to coat the beef and vegetables evenly with the spices.
4. Pour in the diced tomatoes, kidney beans, and beef broth. Stir everything together until well combined.
5. Bring the chili to a boil over medium heat. Reduce heat to low, cover, and simmer for 40-45 minutes, stirring occasionally, to allow the flavors to meld.
6. In a small bowl, mix the sour cream with the minced chives. Refrigerate until ready to use as a topping.
7. Taste the chili and adjust seasoning with salt and pepper if necessary. Ladle the chili into bowls, then top with shredded cheddar cheese and a dollop of chive sour cream. Serve immediately and enjoy!
