Rye Free Beef Chili

Total time1 hr

Prep time15 min

Cook time45 min

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Ingredients

6 servings

2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil
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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.

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