From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Instructions
1
First, add olive oil, diced onion and minced garlic to Dutch oven or large pot over medium heat. Cook for 4 to 5 minutes on low medium heat, or until onions have softened.
2
Add ground beef to pot. Cook for 4 to 5 minutes or until browned.
3
Next, add in all remaining ingredients. Stir to combine.
4
Bring mixture up to a boil. Boil for 5 minutes, stirring occasionally.
5
Then, reduce heat to low medium to simmer. Simmer for at least 15 minutes, up to 2 hours.
6
Finally, ladle chili into bowls and serve!
My Calorie Intake
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Tips & Tricks (5)
- Bloom Your Spices First 🌶️Toast the cumin, chili powder, and paprika in the hot Dutch oven with olive oil for 30-45 seconds before adding meat to unlock their essential oils and deepen their complex flavors.
- Don't Skip the Sear 🔥Brown the Australian grassfed ground beef in batches over medium-high heat without stirring for 3-4 minutes per side to develop a flavorful crust that adds depth to your finished chili.
- Crush Your Garlic Properly 🧄Mince garlic finely and add it after the onions have softened slightly to prevent burning, which can create bitter flavors that overpower the delicate chili profile.
- Build Flavor with Layering ⏱️Add salt and pepper in stages—season the beef before cooking, then adjust again after adding tomatoes—rather than all at once to develop a more complex, well-rounded taste.
- Simmer Low and Slow 🍲Keep the heat at a gentle simmer rather than a rolling boil to prevent the tomato acidity from becoming harsh and allow flavors to meld harmoniously in just 30 minutes.
Recipe Facts
Diet at a Glance
Low Carb
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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