Hearty Beef Chili (GF)
Okay, y'all. I'm from the South, so you better believe I'm a CHILI-LOVIN woman. None of this soupy, stewy nonsense. I like my chili to be bold, hearty -- a full blown meal. If there's one dish I know how to pull out successfully every time, it's my beef chili. It can stay on the stove for one hours or three, and the secret is to use a boatload of chili powder for a rich flavor profile.
I use grass-fed beef, fresh onions and peppers from my CSA and take the time to make homemade tortilla chips for a little extra love! Chili is one of those meals that makes any rainy, bad day good again. I would encourage you to pick high quality ingredients, right down to the crushed tomatoes and spices. It makes a HUGE difference so don't skimp.
Laura's Hearty Beef Chili
serves a family of 4 with leftovers!
- 2 tbsp coconut oil
- 2 onions, chopped
- 1-2 red bell peppers, chopped
- 4 big cloves of garlic, minced
- 3 tbsp chili powder
- 2 tsp cumin
- 1 tsp red chili flakes
- 1 tsp all purpose seasoning or oregano
- salt to taste
- 1 lb grass-fed ground beef
- 2 cans of black beans, drained and rinsed
- 1 28-ounce can of organic crushed tomatoes
- 2 (+ a little more) cups of broth (I didn't have beef so I used chicken and it was fine)
1. Prep all your veggies so you can just throw them in when the time comes! Add a bit of coconut oil to a large pot suitable for chili. I used my rustic Staub heavy-bottomed cocotte.
2. Once the coconut oil is melted, add the onions, bell peppers and garlic. Saute on medium until the onions are translucent.
3. Next, add all the spices in and let them bloom for two minutes. Use a wooden spoon to scrape the bits off the bottom of the pan. You can also adjust the spiciness to your liking by adjusting the red pepper flake. I usually also add a jalapeno because I'm crazy for super spicy food. :)
4. Add the beef in two increments and incorporate it with a wooden spoon, breaking it into bite sized pieces right in the pan. Once both portions are cooked through, add the beans, crushed tomatoes and broth.
5. Stir, scraping the bottom again. Allow it to come to a boil and then simmer on low for two hours (or however long you have). The first half hour I leave it uncovered and then put a lid on for the rest of the time. You can add more broth depending on how thick or thin you like it. I like a thick, hearty chili.
Enjoy on top of spinach or greens and garnish with cilantro and a good raw cheddar cheese. I made homemade corn tortilla chips, but you can just buy some if you want. :)