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Use grass-fed beef for your next pot of hearty chili and upgrade a classic.

  • Prep Time: 35 minutes
  • Cook Time: 40 minutes
  • Serving Size: 6

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, finely diced
  • 3 garlic cloves, minced
  • 1 red bell pepper, seeded, medium diced
  • 1-pound grass-fed ground beef
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 cups beef broth
  • 1 15-ounce can roasted petite-diced tomatoes
  • 1 jar store-bought tomato salsa
  • 1 15-ounce can kidney beans, drained and rinsed
  • 1 15-ounce can pinto beans, drained and rinsed
  • 1/4 cup shredded cheddar cheese
  • 2 scallions, trimmed, chopped
  • 1 tablespoon chopped cilantro
  • tortilla chips

Directions

  1. Heat the oil in a large Dutch oven over medium heat. Add onion, garlic and red pepper. Cover and cook for 5 minutes, stirring occasionally, until onions are translucent.
  2. Add ground beef. Using a wooden spoon, break up the beef, cover pot, and cook for 5 minutes, until beef is browned.
  3. Stir in chili powder, cumin, coriander, salt, and cayenne; cook for 1 minute. Stir in beef broth, canned tomatoes and salsa. Bring to a simmer and add beans. Simmer for 20 minutes.
  4. Serve chili garnished with cheese, scallions, and cilantro. Accompany with tortilla chips.