The Best Beef Chili with 42 Grams of Protein and 12 Grams of

• total time: 1 hour 9 minutes

Ingredients

2 Tbsp olive oil

2 lbs extra lean ground beef, 90-93% lean meat

½ white onion, diced small

1 bell pepper, diced small

2 seeded jalapeño peppers (keep seeds in for spicy chili), diced small

3 cloves garlic, minced

2 Tbsp tomato paste

1 28-oz can fire roasted crushed tomatoes

1 1/2 cups beef broth

Spices: 2 Tbsp chili powder, 1 tsp cumin, 1 tsp paprika, 1 tsp oregano, 1 tsp salt, ¼ tsp cayenne pepper, black pepper to taste

1 18-oz can kidney beans, drained and rinsed

1 18-oz can pinto beans, drained and rinsed

1 12-oz can sweet corn, drained and rinsed (optional)

Optional toppings:

Greek yogurt or sour cream, chopped green or red onions, shredded cheese, jalapeño slices, fresh lime juice, corn chips

Directions

Add olive oil to your pot and heat to medium.

Add ground beef and brown. Break up your meat with a spatula until it’s cooked through and in small, even crumbles. Remove beef from the pan and set aside.

Add onion, bell pepper, and jalapeños to the pan. Cook until softened, about 3-5 minutes. Stir occasionally to avoid burning.

Add garlic and stir. Cook until just fragrant, about 1-minute.

Add tomato paste and stir. Cook for 1-2 minutes, stirring frequently.

Add cooked beef back to the pot with tomatoes, broth, and spices. Stir and cover. Keep the heat at medium until your chili is gently bubbling, then reduce to low. Cook covered for at least 45 minutes, stirring occasionally. The longer this simmers, the better!

Add beans and corn. Stir, cover, and cook for another 15-20 minutes or until beans are heated through and at your desired texture.

Serve with toppings of choice and enjoy!