Ingredients

The following ingredients have 4 Servings
  • 1 tbsp extra virgin olive oil
  • 1 onion, chopped
  • 2 chili peppers — I used 1 serrano, 1 Fresno
  • 1.75 lbs ground beef — I use grass fed ground beef
  • pinch of salt
  • 3 cloves garlic, minced
  • 14.5 ozs diced tomatoes
  • 8 ozs low sodium chicken broth
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1/8 tsp cinnamon
  • 1/2 tsp coriander
  • 1/2 tsp smoked paprika
  • 1 tbsp ketchup
  • 14.5 oz can pinto beans, drained and rinsed
  • 1/2 cup frozen or fresh corn kernels
  • handful finely minced greens (optional)
  • 1/2 cup cooked elbow macaroni (optional)
  • Shredded cheddar and/or Monterey Jack cheese
  • Sliced avocado
  • Sour cream

Instruction

  • Add the oil to a large pot. Heat on medium, and add the onions. Cook until the onions begin to soften, about 5 minutes. Add the chili peppers and cook for a couple more minutes.
  • Add the ground beef to the the pot with a pinch of salt, breaking the beef up with a sturdy spoon. Stir to combine with the onions and chili peppers. Cook, stirring occasionally, until the beef begins to brown. After about 5 minutes, the beef should be starting to brown. Stir in the minced garlic.
  • Add the tomatoes, chicken broth and ketchup to the pot stirring to combine with the beef. Raise the heat a bit to get the liquid simmering, then reduce heat to medium low to maintain the simmer.
  • Stir the spices into the pot — chili powder, cumin, cinnamon, coriander and paprika.
  • Stir in the pinto beans and the corn, and greens if using. Simmer uncovered for about 45 minutes, stirring occasionally.
  • Add the cooked pasta toward the end of cooking, if using it. When the chili has simmered for at least 45 minutes after adding the beans, it is ready when you  are! Serve the chili in bowls, topped with cheese and avocado slices. Enjoy!