This weeknight supper feeds a crowd and is great for any season!
Ingredients
1 tbsp
Avocado oil
(or alternate oil of choice)
1 large
Yellow onion
(diced)
1 small pepper(s)
Red bell pepper
(diced)
1 pinch
Kosher salt
2 tbsp
Tomato paste, canned
4 clove(s)
Garlic
(minced)
908 gm
Beef, ground, lean
3 tbsp
Chili powder
1 tbsp
Oregano, dried
1 tbsp
Cumin
1/4 tsp
Cayenne pepper
1 can(s) (14oz)
Diced tomatoes, canned
(drained)
1/2 cup
Chicken broth (stock), low sodium
2 tsp
Fish sauce
1 tbsp
Apple cider vinegar
(optional)
2 avocado(s)
Avocado
(sliced)
3 green onion (stem)
Green onion
(slivered; or finely diced white onion; optional topping)
2 sprig
Cilantro (coriander)
(finely minced)
1/3 cup
Sour cream, light
1 fruit
Lime
(cut into wedges)
Instructions
Add 1 tablespoon of oil to a large pot and swirl it around. Heat on medium high.
As soon as the oil is shimmering, add the onions and bell peppers with a sprinkle of salt.
Cook for 8 minutes, stirring frequently, until the vegetables are softened.
Stir in the tomato paste and minced garlic and cook until fragrant, about 30 seconds.
Add in the ground beef, along with 1 teaspoon kosher salt. Brown the meat and break it up with a spatula.
When most of the ground beef is no longer pink (5 to 7 minutes), stir in the chili powder, oregano, cumin, and cayenne pepper. Combine well to distribute the fragrant spices.
Toss in the drained diced tomatoes, broth, and fish sauce. Stir everything well.
Bring to a simmer and let cook for 30 minutes, covered.
Taste the chili and adjust the seasoning if necessary. Sprinkle on some extra salt and stir in the apple cider vinegar, if desired. Taste again to see if you need to punch up the flavors.
Ladle up the chili and serve with your favorite toppings, like sliced avocado, white onion, and cilantro!
You can store the chili in the fridge for up to 4 days in the fridge or up to 6 months in the freezer.
