This is my favorite Chili Recipe that I make constantly throughout the Fall and Winter months. It’s the perfect comfort/cozy meal that really satisfies those cravings and keeps you nice and warm.
Chili really is such a staple in our house and I love that you can make healthy alternatives just by switching up the ingredients. This version of chili is my favorite and I love making a big portion every time to account for necessary leftovers.
What you’ll need:
- 1tbsp Olive Oil
- 1/2 Yellow Onion
- 3 Garlic Cloves
- 2lbs Ground Beef (I like 90% lean)
- 1 Cup Kidney Beans
- 4oz Chopped Green Chiles
- 6oz Tomato Paste
- 14oz Fire Roasted Tomatos
- 3 Cups Beef Broth
- 1tbsp Oregano
- 1stp Onion Powder
- 1/2 tsp pepper
- 1/2 tsp salt
- 1/2 tsp Cayenne
- 1 Bay Leaf
- 1 Packet Mild Chili Seasoning
- 1/2 Cup Shredded Cheese
Optional:
- Scallions
- Shredded Cheese
- Sour Cream or Greek Yogurt
Side Option:
I love to lightly toast corn bread with melted butter.
Crescent rolls are also great to have with this recipe.
- Start with olive oil, garlic and onion. Sauté until soft.
- Add in the ground beef and cook until brown.
- Add the beans, chiles, tomato pasta, roasted tomatoes and seasoning and mix well.
- Add in the broth and let simmer for 10-12 minutes.
- Add in the shredded cheese and let fully melt.
- Add toppings of your choice.
Enjoy!
