Chestnut Free Beef Chili
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!