Grass-Fed Beef Chili

Yum. Who doesn't love chili? This protein-rich, grass-fed beef version has a unique flavor you may not have tasted before. With garbanzo beans and a cilantro topping, it is extra delicious. You'll definitely be making this over and over! The chili is delicious on its own, but can also be served over rice or roasted cauliflower or alongside a big green salad.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 mins
• Calories: 480 Calories

Ingredients

• 2 teaspoons dried thyme
• 1 teaspoon ground mustard
• 1 (28 ounce) can crushed tomatoes
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 3 tablespoons chili powder
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 2 cloves garlic, finely chopped
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons sea salt
• ½ teaspoon chipotle chile powder
• 1 large yellow onion, finely chopped
• 1 pound grass-fed ground beef
• 2 large green bell peppers - stemmed, seeded, and finely chopped
• 4 cups filtered water
• 1 cup loosely packed cilantro leaves, roughly chopped

Recipe Instructions

Step 1

Heat olive oil in a 6-quart Dutch oven over medium-high heat until shimmering, about 1 minute. Add beef and allow to sear and brown until mostly cooked, about 3 minutes. Stir in bell peppers and onion. Cook until vegetables are soft, 4 to 5 minutes. Stir in chili powder, garlic, paprika, cumin, oregano, thyme, mustard powder, and chipotle powder. Pour in tomatoes, garbanzo beans, and water and bring to a simmer.

Step 2

Cover the pot and reduce heat to medium. Cook slowly until chili has reduced and thickened, about 1 hour. Season with sea salt and stir in cilantro.