Uploaded March 2026 | Updated September 2026, 3 weeks ago
A rich, meaty chili packed with ground beef, smoky spices, and creamy toppings.
Ingredients
For the Chili:
1 ½ lbs ground beef (80–85% lean)
2 Tbsp butter or tallow (for cooking)
½ small onion, diced
2 cloves garlic, minced
1 small green bell pepper, diced
1 ½ Tbsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
½ tsp oregano
½ tsp cayenne (optional, for heat)
Salt and black pepper, to taste
1 cup crushed tomatoes (no sugar added)
½ cup beef broth
2 Tbsp tomato paste
¼ cup chopped jalapeños (optional)
For the Toppings:
½ cup shredded cheddar cheese
¼ cup sour cream
½ avocado, diced
2 Tbsp chopped green onions or cilantro
Macronutrients
(per serving, serves 4)
Protein: 40g
Fat: 40g
Carbs: 9g
Preparation
Heat butter or tallow in a large pot over medium heat. Add onion and bell pepper and cook 3–4 minutes until softened.
Add minced garlic and cook for 30 seconds until fragrant.
Add ground beef and cook for 6–8 minutes, breaking it apart with a spatula until browned. Drain excess fat if needed.
Stir in chili powder, paprika, cumin, oregano, cayenne, salt, and black pepper, coating the meat evenly in the spices.
Add crushed tomatoes, tomato paste, beef broth, and jalapeños (if using). Stir well to combine and bring to a simmer.
Reduce heat to low, cover, and simmer for 20–25 minutes, stirring occasionally until thick and flavorful.
Taste and adjust seasoning as needed.
Ladle into bowls and top with cheddar cheese, sour cream, avocado, and chopped herbs before serving hot.
A rich, meaty chili packed with ground beef, smoky spices, and creamy toppings.
Ingredients
For the Chili:
1 ½ lbs ground beef (80–85% lean)
2 Tbsp butter or tallow (for cooking)
½ small onion, diced
2 cloves garlic, minced
1 small green bell pepper, diced
1 ½ Tbsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
½ tsp oregano
½ tsp cayenne (optional, for heat)
Salt and black pepper, to taste
1 cup crushed tomatoes (no sugar added)
½ cup beef broth
2 Tbsp tomato paste
¼ cup chopped jalapeños (optional)
For the Toppings:
½ cup shredded cheddar cheese
¼ cup sour cream
½ avocado, diced
2 Tbsp chopped green onions or cilantro
Macronutrients
(per serving, serves 4)
Protein: 40g
Fat: 40g
Carbs: 9g
Preparation
Heat butter or tallow in a large pot over medium heat. Add onion and bell pepper and cook 3–4 minutes until softened.
Add minced garlic and cook for 30 seconds until fragrant.
Add ground beef and cook for 6–8 minutes, breaking it apart with a spatula until browned. Drain excess fat if needed.
Stir in chili powder, paprika, cumin, oregano, cayenne, salt, and black pepper, coating the meat evenly in the spices.
Add crushed tomatoes, tomato paste, beef broth, and jalapeños (if using). Stir well to combine and bring to a simmer.
Reduce heat to low, cover, and simmer for 20–25 minutes, stirring occasionally until thick and flavorful.
Taste and adjust seasoning as needed.
Ladle into bowls and top with cheddar cheese, sour cream, avocado, and chopped herbs before serving hot.
