Game Day Chili

Classic Beef Chili with all the fixings!

AuthorSara Bojarski Prep Time: 0:05:00
Cook Time: 3:00:00
Total Time: 3:05:00
Serving Size: 4-6 Servings Ingredients
  • 2 lbs Ground Beef (80/20)
  • 1 small dice Onion
  • 5 minced Garlic Cloves
  • 1 T Tomato Paste
  • 1 small dice Roasted Green Bell Pepper (seeded)
  • 2 T Chili Powder
  • 1/4 tsps Cayenne
  • 2 Cups Low Sodium Chicken Stock
  • 15 oz Can of Pinto Beans
  • Salt (to Taste)
  • In a large pot, brown your meat until there is no pink showing. Drain meat through a sieve and save meat for later use.
  • In the same pot, over medium heat, add a little EVOO and throw in your onions and celery. Cook about 5-8 minutes, stirring to make sure you don’t burn anything - you just want them to start turning translucent. Add in your garlic, stir and cook 30 seconds.
  • Add in your Tomato Paste, and stir in completely. Cook about 2 minutes, then add in your Chili Powder and Cayenne (if you don’t like the spice, just don’t add Cayenne). Stir together, then add back your meat, your green bell pepper and 1 cup of your stock.
  • Cover and let simmer over a low heat - checking often. After about an hour, I added another 1/2 cup of stock because I noticed it getting a little dry (plan to add about a 1/2 cup of stock for every hour you’re cooking). Cook this for at least 2 1/2 hours - the more you cook, the more the flavors develop. About 10 minutes before you’re about to serve, add in your Pinto Beans. Let cook for 10 minutes. Taste and season with salt.
  • Serve with shredded cheddar cheese, sour cream, minced scallions and cilantro. Other options: chopped tomatoes, minced white onions, minced jalapeños…..