Eosinophilic Esophagitis Friendly Dutch Oven Chili
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Learn more āIngredients
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
- Ā½ tsp cayenne pepper
- 1 tsp salt, plus more to taste
- Ā½ 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
For serving
- sour cream, for serving (optional)
Can be omittedsour cream
- shredded cheddar cheese, for serving (optional)
Can be omittedshredded cheddar cheese
- sliced scallions, for serving (optional)
Instructions
- 1
Heat the olive oil in a 5ā6 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 6ā8 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 160Ā°F (71Ā°C), about 8ā10 minutes. Tilt the pot and spoon off any excess fat, leaving about 1 tablespoon behind.
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