Grass Fed Ground Beef Chili
A hearty and flavorful chili made with grass-fed ground beef, beans, tomatoes, and classic spices. Perfect for weeknight dinners, meal prep, or game day.
Equipment
- Dutch oven or large soup pot, wooden spoon, chef's knife, cutting board, measuring cups, measuring spoons, can opener, ladle.
Ingredients
- 1 pound 450 g grass-fed ground beef
- 1 tablespoon olive oil optional, for lean beef
- 1 medium yellow onion diced
- 2 cloves garlic minced
- 1 medium bell pepper diced (optional)
- 1 medium carrot finely diced (optional)
- 1 tablespoon tomato paste
- 1 14-ounce can diced tomatoes
- 1 15-ounce can kidney beans, drained and rinsed
- 1 15-ounce can black beans, drained and rinsed
- 1 cup beef broth
- 1 –2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- Salt to taste
- Black pepper to taste
- Optional Garnishes
- Fresh parsley
- Chopped cilantro
- Green onions
- Avocado slices
- Low-fat shredded cheddar cheese
- Plain Greek yogurt
- Lime wedges
Instructions
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
- Add the onion, garlic, bell pepper, and carrot. Cook for 5–6 minutes until softened.
- Add the grass-fed ground beef and cook for 6–8 minutes, breaking it into small crumbles until browned.
- Stir in the tomato paste and cook for 1 minute.
- Add the diced tomatoes, kidney beans, black beans, and beef broth.
- Season with chili powder, cumin, smoked paprika, oregano, salt, and black pepper.
- Stir well and bring to a gentle boil.
- Reduce heat to low, cover partially, and simmer for 30–45 minutes, stirring occasionally.
- Taste and adjust seasoning before serving.
- Garnish with parsley, cilantro, avocado, or a sprinkle of low-fat cheddar cheese if desired.
Notes
- Grass-fed ground beef is leaner than conventional beef, so avoid overcooking to keep it juicy.
- Add extra beef broth if the chili becomes too thick during simmering.
- For a spicier chili, add cayenne pepper or diced jalapeños.
- The flavor improves after resting overnight.
- Freeze individual portions for up to 3 months.
Storage
Refrigerator: Store in an airtight container for up to 4 days. Freezer: Freeze for up to 3 months. Reheating: Warm gently on the stovetop over medium-low heat or microwave until hot, adding a splash of broth if needed.Nutrition (Approximate per Serving)
- Calories: 340 kcal
- Protein: 29 g
- Fat: 14 g
- Saturated Fat: 5 g
- Carbohydrates: 24 g
- Fiber: 8 g
- Sugar: 5 g
- Cholesterol: 65 mg
- Sodium: 620 mg
- Potassium: 760 mg
- Calcium: 70 mg
- Iron: 4.8 mg
