Crunchy Kid-Friendly Beef Chili: A Tasty Twist for Families!
Enjoy this tasty kid-friendly beef chili with nutritious ingredients, perfect for family dinners.
Equipment
- - Large pot
Ingredients
For the Chili
- 1 pound Ground Beef Recommended 85/15 blend for flavorful, juicy chili; can swap for ground turkey
- 2 tablespoons Avocado Oil Perfect for sautéing vegetables; can substitute with canola oil or any neutral oil
- 1 medium Yellow Onion Adds sweetness and depth; shallots can be used for a milder flavor
- 1 medium Green Bell Pepper Provides color and sweetness; can be traded for red or yellow peppers
- 1 can (15 oz) Kidney Beans Offers heartiness and fiber; black beans or pinto beans work well
- 1 can Tomato Sauce Forms the base; crushed tomatoes can be used for a chunkier texture
- 2 cups Chicken Bone Broth Enhances flavors; vegetable broth is a great vegetarian alternative
- 2 teaspoons Paprika Infuses flavor while keeping it mild
- 1 teaspoon Chili Powder Adjust based on spice preferences
- 1 teaspoon Ground Cumin Gives depth and aroma
- 1 teaspoon Dried Oregano Gives depth and aroma; fresh herbs can be swapped
- 1 teaspoon Sea Salt Enhances all flavors; kosher salt serves as a good alternative
- 0.5 teaspoon Black Pepper Offers mild heat; adjust to taste
Instructions
Directions
- Prepare Vegetables: Start by dicing the onion and green bell pepper into small pieces. Also, drain and rinse your kidney beans to ensure they’re nice and clean.
- Sauté Base: Heat about 2 tablespoons of avocado oil in a large pot over medium heat until shimmering. Add the diced onion and bell pepper, cooking for 3-4 minutes until softened and fragrant.
- Cook Meat: Increase the heat to medium-high and add 1 pound of ground beef to the pot. Use a wooden spoon to break it up into smaller pieces, browning it for about 3 minutes until it’s no longer pink.
- Add Spices: Sprinkle in 2 teaspoons of paprika, 1 teaspoon of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of dried oregano, 1 teaspoon of sea salt, and ½ teaspoon of black pepper. Stir everything together and cook for 2-3 minutes to bloom the spices.
- Combine Ingredients: Pour in 1 can of tomato sauce (15 oz) and 2 cups of chicken bone broth, scraping the bottom of the pot to deglaze. Add the kidney beans and stir to combine all the lovely ingredients.
- Simmer: Bring your chili to a hearty boil, then reduce the heat to low. Cover and let it simmer uncovered for about 15-20 minutes, stirring occasionally.
- Final Touches: Once it’s thickened up a bit, taste your chili and adjust the seasoning as needed. Remove any large, bay leaves if you used them, then serve hot and enjoy!
Notes
Top each bowl with a dollop of sour cream or some shredded cheese for extra creaminess. Let your chili sit overnight in the fridge for a tastier result.