Anti Inflammatory Dutch Oven Chili

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 15 min

4.5

(28)

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Ingredients

6 servings

2 tbsp olive oil
1 large yellow onion, diced
1 green bell pepper, diced
4 cloves garlic, minced
2 lbs ground beef (80/20)
3 tbsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
½ tsp cayenne pepper
1 tsp salt, plus more to taste
½ tsp black pepper
2 tbsp tomato paste
1 can (28 oz) crushed tomatoes
1 can (14.5 oz) diced tomatoes
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 cup low-sodium beef broth
Chef's tip
Use 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.

For serving

sour cream, for serving (optional)
Can be omitted
sour cream
shredded cheddar cheese, for serving (optional)
sliced scallions, for serving (optional)

Instructions

1
Heat the olive oil in a 5–6 qt Dutch oven over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–8 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute.
2
Increase the heat to medium-high. Add the ground beef and cook, breaking it up with a wooden spoon, until browned throughout with no pink remaining and an instant-read thermometer reads 160°F (71°C), about 8–10 minutes. Tilt the pot and spoon off any excess fat, leaving about 1 tablespoon behind.

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