Red Meat Allergy 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)
Chef's tipGround chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165Ā°F (74Ā°C). - 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
Chef's tipThe flavor will be a little lighter - use the same amount.
For serving
- sour cream, for serving (optional)
- shredded cheddar cheese, for serving (optional)
- 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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