Grass-fed Beef Chili with Beans

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This is the kind of meal I can make at a minute's notice since it's mostly pantry item, uses a protein that I usually have in the refrigerator, and requires minimal chopping or prep. It's simple, tasty and begs for a pile of toppings of your choice. Leftovers are outstanding and it freezes beautifully.

Prep Time15

Cook Time1

Course: Main Course, Soup

Keyword: beef, chili

Servings: servings

Calories: 343kcal

Author: Christina Shoup

Ingredients

2 tbsp avocado oil
2 medium onions, chopped
kosher salt and freshly ground black pepper
4 cloves garlic, minced
2 lbs grass-fed ground beef
6 tbsp taco seasoning
2 4 oz canned fire-roasted diced green chiles
1 14 oz canned diced tomatoes
4-5 cups chicken broth
1 14 oz canned pinto beans, rinsed and drained
1 14 oz canned black beans, rinsed and drained
Optional toppings: green onion, shredded cheese, sour cream or Greek yogurt, avocado, cilantro, hot sauce

Instructions

In a large pot over medium-low heat, add the oil. When the oil shimmers, add the onions, 1 tsp salt, ½ tsp black pepper and cook until tender.
Add the garlic and cook for 30 seconds.
Add the ground beef and using a spatula, break up the beef and cook until no longer pink and is darker in spots (color equals flavor!).
Add the taco seasoning and cook for 2 minutes.
Add the chiles, tomatoes with their juice, 4 cups chicken stock and both cans of beans. Combine and bring to a boil.
Reduce heat, cover the pot and simmer for 30 minutes, stirring occasionally. Add the additional cup of chicken stock if the chili is sticking or too thick for your liking.
Remove the lid and continue to cook for another 30 minutes or so, or until thickened and flavorful. Adjust seasoning but adding additional salt or pepper, if needed.
Serve and add toppings of your choice.

Notes

Homemade Taco Seasoning

Nutrition