Beef Chili

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Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 4 servings
Calories: 468kcal

Ingredients

Chili

  • 2 TBSP Extra-virgin olive oil
  • 0.5 cup Red onion diced
  • 0.5 cup Green bell pepper seeded and diced
  • 6 cloves Garlic minced
  • 16 oz Ground beef
  • 0.5 tsp Chili powder use more or less depending on spice preference
  • 0.5 tsp Ground cumin
  • 1 tsp Paprika
  • 6 cups Chicken broth
  • 4 TBSP Tomato paste
  • 0.5 cup Red kidney beans optional (sub black beans)
  • 1/2 cup Cheddar cheese shredded
  • 2 TBSP Scallions chopped for garnish
  • Jalapeño pepper sliced for garnish (optional)

Corn Bread

  • 2 TBSP Butter melted
  • 1/2 cup All-purpose flour
  • 1/2 cup Cornmeal medium grind
  • 2 TBSP Sugar
  • 1 tsp Baking powder
  • 1 Cup Milk use as needed
  • Nonstick spray

Salad

  • 2 cups Romaine lettuce chopped
  • 1/4 cup Cucumber sliced
  • 2 TBSP Carrots peeled and shaved with a vegetable peeler

Vinaigrette

  • 3 tsp Extra-virgin olive oil
  • 1 tsp Rice wine vinegar
  • 1/4 tsp Dijon mustard
  • 1/8 tsp Fresh thyme minced

Orange-Basil Water

  • 16 oz Water
  • 1 Orange peel removed
  • 8 leaves Fresh basil whole leaves
US Customary - Metric

Instructions

  • Preheat the oven to 400°F (205°C).
  • Prep all orange-bail water ingredients per instruction above. Fill a pitcher with water, stir in the orange peel and basil. Transfer to the refrigerator to chill while you prepare your meal.
  • Prep all chili ingredients per instruction above.
  • Melt the butter for the cornbread.
  • Mix and bake the cornbread: In a large bowl measure out and add the flour, cornmeal, sugar, baking powder, salt, and pepper. Whisk to combine well. To the dry mix, add in the melted butter then measure out and add in the milk a little at a time while stirring. Stir until combined. Add more milk as needed to make a batter consistency not too thick and not too watery.
  • Lightly grease an appropriately sized oven-safe container or muffin tin with non-stick spray. Evenly scoop the batter into the greased container or muffin tin and place in the oven. Bake for about 15-20 minutes. While the cornbread is baking, make the chili.
  • Heat a large pot over medium heat. Once hot, add the oil and saute the onions, peppers, garlic, until softened. Add the beef, along with the measured-out chili powder, cumin, and paprika. Brown the ground beef while breaking it up into smaller pieces with a spatula.
  • Stir in chicken broth, tomato, paste, and beans. Season with salt and pepper. Cover with a lid and simmer until you are ready to serve. While the chili and cornbread are cooking, prepare the salad.
  • Prep all salad ingredients per instruction above.
  • Make the vinaigrette: Whisk together the ingredients for the vinaigrette and season to taste with salt and pepper.
  • To finish the cornbread: Check that the cornbread is done by inserting a toothpick in the center. If it comes out clean, the cornbread is done. Remove from the oven and let cool. If the toothpick has wet batter stuck to it, more cooking time is required. Cook a few minutes longer, then test again. Let cool about 10 minutes before serving.
  • To finish the chili: Taste the chili and adjust the seasoning with salt and pepper or additional spices if needed.
  • To finish the salad: Place the salad ingredients in a bowl and dress with the vinaigrette.
  • To serve: Portion the chili into bowls, sprinkle the cheese over top, and garnish with scallions and jalapeno (if using). Serve with the salad, cornbread, and orange-basil water. Enjoy!

Nutrition

Calories: 468kcal | Carbohydrates: 26g | Protein: 23g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1528mg | Potassium: 543mg | Fiber: 2g | Sugar: 4g | Vitamin A: 694IU | Vitamin C: 19mg | Calcium: 159mg | Iron: 3mg

Beef Chili

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Servings 4 servings
Calories 468 kcal

Ingredients
 
 

Chili

  • 2 TBSP Extra-virgin olive oil
  • 0.5 cup Red onion diced
  • 0.5 cup Green bell pepper seeded and diced
  • 6 cloves Garlic minced
  • 16 oz Ground beef
  • 0.5 tsp Chili powder use more or less depending on spice preference
  • 0.5 tsp Ground cumin
  • 1 tsp Paprika
  • 6 cups Chicken broth
  • 4 TBSP Tomato paste
  • 0.5 cup Red kidney beans optional (sub black beans)
  • 1/2 cup Cheddar cheese shredded
  • 2 TBSP Scallions chopped for garnish
  • Jalapeño pepper sliced for garnish (optional)

Corn Bread

  • 2 TBSP Butter melted
  • 1/2 cup All-purpose flour
  • 1/2 cup Cornmeal medium grind
  • 2 TBSP Sugar
  • 1 tsp Baking powder
  • 1 Cup Milk use as needed
  • Nonstick spray

Salad

  • 2 cups Romaine lettuce chopped
  • 1/4 cup Cucumber sliced
  • 2 TBSP Carrots peeled and shaved with a vegetable peeler

Vinaigrette

  • 3 tsp Extra-virgin olive oil
  • 1 tsp Rice wine vinegar
  • 1/4 tsp Dijon mustard
  • 1/8 tsp Fresh thyme minced

Orange-Basil Water

  • 16 oz Water
  • 1 Orange peel removed
  • 8 leaves Fresh basil whole leaves

Instructions
 

  • Preheat the oven to 400°F (205°C).
  • Prep all orange-bail water ingredients per instruction above. Fill a pitcher with water, stir in the orange peel and basil. Transfer to the refrigerator to chill while you prepare your meal.
  • Prep all chili ingredients per instruction above.
  • Melt the butter for the cornbread.
  • Mix and bake the cornbread: In a large bowl measure out and add the flour, cornmeal, sugar, baking powder, salt, and pepper. Whisk to combine well. To the dry mix, add in the melted butter then measure out and add in the milk a little at a time while stirring. Stir until combined. Add more milk as needed to make a batter consistency not too thick and not too watery.
  • Lightly grease an appropriately sized oven-safe container or muffin tin with non-stick spray. Evenly scoop the batter into the greased container or muffin tin and place in the oven. Bake for about 15-20 minutes. While the cornbread is baking, make the chili.
  • Heat a large pot over medium heat. Once hot, add the oil and saute the onions, peppers, garlic, until softened. Add the beef, along with the measured-out chili powder, cumin, and paprika. Brown the ground beef while breaking it up into smaller pieces with a spatula.
  • Stir in chicken broth, tomato, paste, and beans. Season with salt and pepper. Cover with a lid and simmer until you are ready to serve. While the chili and cornbread are cooking, prepare the salad.
  • Prep all salad ingredients per instruction above.
  • Make the vinaigrette: Whisk together the ingredients for the vinaigrette and season to taste with salt and pepper.
  • To finish the cornbread: Check that the cornbread is done by inserting a toothpick in the center. If it comes out clean, the cornbread is done. Remove from the oven and let cool. If the toothpick has wet batter stuck to it, more cooking time is required. Cook a few minutes longer, then test again. Let cool about 10 minutes before serving.
  • To finish the chili: Taste the chili and adjust the seasoning with salt and pepper or additional spices if needed.
  • To finish the salad: Place the salad ingredients in a bowl and dress with the vinaigrette.
  • To serve: Portion the chili into bowls, sprinkle the cheese over top, and garnish with scallions and jalapeno (if using). Serve with the salad, cornbread, and orange-basil water. Enjoy!

Nutrition

Calories: 468kcalCarbohydrates: 26gProtein: 23gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 82mgSodium: 1528mgPotassium: 543mgFiber: 2gSugar: 4gVitamin A: 694IUVitamin C: 19mgCalcium: 159mgIron: 3mg
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