From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/9
Stovetop Method
1
First, add ground beef to a Dutch oven or large pot over medium heat. Cook until brown and crumbly, breaking apart with spatula.
2
Drain all grease from pot and remove beef to a plate. Add in chopped onion and pepper and all spices. Cook for 3 to 4 minutes or until onions have softened, stirring occasionally.
3
Add cooked ground beef, fire roasted diced tomatoes and tomato sauce to pot. Stir to combine.
4
Bring chili to a boil. Boil for 2 minutes. Then reduce heat to medium and simmer for at least 20 minutes, up to 3 hours. Stir occasionally. If chili becomes too dry, add in water, chicken broth or more tomato sauce.
5
Finally, ladle into bowls and serve!
Instant Pot Method
1
Press sauté. Add ground beef to Instant Pot. Cook until brown and crumbly, breaking apart with spatula.
2
Press cancel. Drain all grease from pot and remove beef to a plate. Add in chopped onion and pepper and all spices.
3
Press sauté. Cook for 3 to 4 minutes or until onions have softened, stirring occasionally.
4
Press cancel. Add cooked ground beef, fire roasted diced tomatoes and tomato sauce to pot. Stir to combine.
5
Secure lid. Press pressure cook and set timer for 15 minutes. Once the timer goes off, allow pressure to naturally release for 10 minutes. Then manually release any remaining pressure.
6
Finally, ladle into bowls and serve!
Slow Cooker Method
1
First, add ground beef to a skillet over medium heat. Cook until brown and crumbly, breaking apart with spatula.
2
Drain all grease from skillet and transfer beef to slow cooker.
3
Add in chopped onion, pepper and all spices to skillet. Cook for 3 to 4 minutes or until onions have softened, stirring occasionally.
4
Then, add veggies, fire roasted diced tomatoes and tomato sauce to the beef in slow cooker. Stir to combine.
5
Cook on low for 5 to 6 hours or low for 3 to 4 hours.
6
Finally, ladle into bowls and serve!
My Calorie Intake
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Tips & Tricks (5)
- Bloom Your Spices First 🌶️Toast the cumin, chili powder, paprika, and cayenne in the hot oil with onions for 1-2 minutes before adding meat to unlock deeper, more complex flavors that permeate the entire chili.
- Char the Poblano Pepper ♨️Directly char the poblano over a flame or under the broiler, then steam it in a plastic bag for 5 minutes before peeling to remove the skin—this develops smoky depth and makes peeling effortless.
- Build Umami with Tomato Paste 🍅Stir in 2 tablespoons of tomato paste along with your spices and cook for 2-3 minutes to caramelize it slightly, which adds concentrated savory richness that single-note tomato sauce cannot provide.
- Brown Meat in Batches for Maximum Crust 🥩Avoid overcrowding the pot by browning ground beef or turkey in 2-3 batches—this creates better caramelization and fond (browned bits) that deglaze into deeper flavor, rather than steaming the meat.
- Layer and Rest for Flavor Development ⏱️After reaching your desired consistency, let the chili simmer covered for an additional 15-20 minutes off-heat to allow flavors to meld and intensify, making it even more flavorful the next day.
Recipe Facts
Diet at a Glance
Low Carb
High Protein
Keto Friendly
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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