Anti Inflammatory Beef Chili
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Learn more →Ingredients
6 servings
- 2 tbsp garlic-infused oil
- 6 scallions, green tops only, thinly sliced
- 2 medium red bell peppers, diced
- 2 lb ground beef (85% lean)
- 2 tbsp chili powder
- 1 ½ tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- 1 tsp salt
- ½ tsp black pepper
- 2 cans (14 oz each) diced tomatoes, with juices
- 1 can (6 oz) tomato paste
- 1 cup beef broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor. - 1 can (14 oz) canned diced tomatoes with green chiles (such as ro-tel), drained
For serving
- shredded cheddar cheese, for serving (optional)
- sliced scallion greens, for serving (optional)
Instructions
- 1
Heat the garlic-infused oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the scallion greens and diced red bell pepper and cook, stirring occasionally, until the pepper is softened and the scallions are fragrant, about 5 minutes.
- 2
Increase the heat to medium-high. Add the ground beef and cook, breaking it up with a wooden spoon, until no pink remains and the meat registers 160°F (71°C) on an instant-read thermometer, about 8–10 minutes. Tilt the pot and spoon off any excess fat, leaving about 1 tablespoon behind.
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