Hearty-Meaty Chili *

This is a very meaty chili, and a very hearty comfort-food meal. If you don’t like beans in your chili, you may omit them.

  • 1 can dark red kidney beans, drained (optional, you may omit if desired OR use homemade cooked beans)
  • 2 pounds grass-fed ground beef
  • 1 green bell pepper, chopped
  • 4 stalks celery, chopped
  • 1 small onion, chopped
  • 2 cans (14.5 ounces) diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 1 cup prepared organic salsa (your favorite kind and desired heat level)
  • 1 Tbsp chili powder
  • 2 tsp cumin
  • 1 tsp thyme
  • water, if needed
  • sea salt and pepper, to taste
  • cheddar or monterey jack cheese, crumbled or shredded (for garnish)
  • sour cream (for garnish)

Brown ground beef in a large skillet/dutch oven over medium-high heat. When barely any pink remains, add bell pepper, onions, and celery to pan; cook until onion is translucent. Drain off any excess oil, if needed; a little oil left behind is good…just not a swimming pool.

To the beef mixture add the drained canned beans (if using), canned tomatoes, tomato paste, salsa, chili powder, cumin, and thyme; stir well, until combined. If you like your chili a little thinner, add some water, a little at a time; up to 1 cup, or more depending on your preference.

Once mixture is bubbling reduce heat and let simmer for 30 minutes, stirring occasionally. If needed you may then add a little salt and pepper, to taste. Ladle into serving bowls and top each bowl with a little crumbled or shredded cheese and a dollop of sour cream.

This recipe is great with the Texas Skillet Bread!

Serves 6 to 8.


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Disclaimer: The information in this post is meant for educational purposes only. It is not intended as a substitute for professional medical advice. None of the opinions are meant to diagnose or treat any disease or illness. You should always consult your healthcare provider.

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