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
- 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
- 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.
- Add ground beef. Using a wooden spoon, break up the beef, cover pot, and cook for 5 minutes, until beef is browned.
- 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.
- Serve chili garnished with cheese, scallions, and cilantro. Accompany with tortilla chips.