Friday, October 11, 2013

Beefy Chili

It had been cold and rainy all day yesterday and this Beefy Chili definitely hit the spot.  There are no beans in this chili hence the Beefy Chili name.  The flavors are great and I added in about 3 or 4 roasted jalapenos that I had previously roasted, diced and frozen.  Roasting jalapenos gives them a more mellow flavor and a nice smokiness.  If you like spicy, than you should definitely include the jalapenos, but if not, then you can omit them.  I topped this Beefy Chili with diced avocados, shredded cheddar cheese, plain greek yogurt, and fresh cilantro.  It was so delicious!  Enjoy!

Beefy Chili

1 tablespoon olive oil
1 pound ground beef
1 onion, diced
1 green pepper, diced
2 to 4 roasted jalapeños, diced (optional – if you like spicy)
10 ounce can diced tomatoes with green chili
28 ounce can crushed tomatoes
2 tablespoons tomato paste
1 teaspoon chili powder
½ teaspoon garlic, granulated or powder
½ teaspoon paprika
½ teaspoon cumin
½ teaspoon salt
½ teaspoon ground black pepper


In a heavy pan, heat olive oil over medium-high heat.

Add onions and peppers, sauté until soft about 5 to 7 minutes.  

Add ground beef with onions and peppers.  Cook until meat is no longer pink, about 8 to 10 minutes.

Add in jalapenos, diced tomatoes, crushed tomatoes and tomato paste.

Stir in chili powder, garlic, paprika, cumin, salt and pepper.

Cover and simmer on low for at least 30 minutes.

Serves 6 to 8.

Optional Toppings:  diced avocados, shredded cheddar cheese, sour cream/plain greek yogurt, and/or cilantro.