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Hearty Sunday Beef Chili

Hearty Sunday Beef Chili Recipe - Chili has become the official food of Sunday night football, right? Or am I just making that up? Well, whatever day of the week you decide to whip up this rich pot of comfort, you are going to love it. As the chili slow cooks, the flavors continue to develop and intensify. The end result is truly a party in your mouth.

SERVES 6
MACROS
Fat: 10.1 g
Carbs: 14.4 g
Net carbs: 10 g
Fiber: 4.4 g
Protein: 25.6 g
Hearty Sunday Beef Chili Recipe

Ingredients

  • 4 slices no-sugar-added bacon, diced
  • 1 lb (454 g) ground beef
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 1 jalapeño pepper, divided, one half diced and one half sliced
  • 4 cloves garlic, finely minced
  • 1 tsp sea salt, plus more to taste
  • ½ tsp black pepper
  • 1½ tsp (2 g) chili powder
  • 1 tsp smoked paprika
  • 1 tsp Italian seasoning
  • ½ tsp ground cumin
  • 1 tbsp (16 g) tomato paste
  • 2 tsp (10 ml) coconut aminos
  • 1 (28-oz [794-g]) can fire-roasted diced tomatoes
  • 2 cups (480 ml) beef broth
  • 1 cup (140 g) diced butternut squash
  • Avocado pieces, cilantro leaves and diced red onion, to serve

How to make Hearty Sunday Beef Chili

  1. Heat a large Dutch oven over medium-high heat. Add the bacon pieces and cook until crisp, 5 to 7 minutes. Remove the bacon from the pot and set it aside on a plate lined with paper towels.
  2. Leave about 1 tablespoon (15 ml) of bacon fat in the pot and discard the rest. Add the ground beef and cook until brown, about 5 minutes. Stir in the onion, carrots, diced jalapeño, garlic, salt and pepper. Sauté until the vegetables are fork tender, about 7 minutes. Add the chili powder, paprika, Italian seasoning and cumin to the pot. Stir and continue to cook for 3 minutes, then add the tomato paste and coconut aminos. Stir and sauté for 2 minutes to cook the tomato paste.
  3. Add the tomatoes, broth and butternut squash to the pot. Stir to combine and bring the mixture to a boil. Lower the heat to medium-low. Cover the pot and simmer the chili, stirring occasionally, for 1½ to 2 hours or until the chili thickens. When the chili has about 30 minutes left, return the bacon to the pot and stir to combine. Once the chili is done, taste and season with salt.
  4. Serve immediately and top with avocado, cilantro, red onion and the remaining half of the jalapeño.