I love chili. I know it’s traditionally a cold weather dish but I don’t care if it’s 100 degrees outside. I’ll still crave it.
When I first adopted a clean eating lifestyle I tried a lot of chili recipes. Unfortunately, because I was limiting my dairy and legumes, I was left dissatisfied with the options. Many were thin and full of veggies that just don’t belong in a classic chili. No thank you, zucchini. You stay where you belong.
I’m a chili traditionalist. I want my chili to look, smell, and taste like chili. It’s that simple.
If that sounds like you too then you’re going to be really happy with this version.
It’s thick. It’s hearty. It’s dark. It doesn’t have beans but you’re not going to notice. It’s a chili you’re going to want to make on a regular basis. I wouldn’t lie to you. Now go make a batch.
- 2 pounds lean ground beef (I use 93/7)
- 2 14.5 oz cans diced tomatoes
- 1 6 oz can tomato paste
- 2 cups beef stock
- 1½ tablespoon chili powder
- 1½ teaspoon paprika
- 1½ teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1½ teaspoon salt
- 1 teaspoon black pepper
- 1 green bell pepper, finely chopped
- 1 large yellow onion, finely chopped
- 4 tablespoons garlic, minced
- Add your ground beef to a large saute pan. Crumble the beef and cook until it's evenly browned.
- Once your ground beef is cooked add it to a large stock pot (Leave any remaining grease in the saute pan. If you use 93/7 you'll see very little.) In the same large stock pot add the diced tomatoes, tomato paste, beef stock, chili powder, paprika, onion powder, garlic pepper, ground cumin, salt and pepper. Stir. Cook uncovered on medium-low heat.
- In the saute pan add the green pepper, onion, and garlic. Saute until onions are translucent. Once cooked move the green pepper, onion, and garlic to the stock pot. Stir all ingredients together.
- Cover and let simmer for 30 minutes.
- Top with green onions, avocado, cilantro, or onion. Enjoy!
Made this dish? I’d love to see it! Tag me on Instagram if you share it!