Simple Beef Chili from Grand View Beef

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This recipe comes recommended by Grand View Beef and is adapted from Cooks Illustrated.

For more than 100 years, the Severson family has been farming in Clarion, Iowa and calling Grand View Farm and Ranch home. In 1996, Troy and Beth Severson began raising Horned Hereford cattle on pasture. In 2017, their son, Knute, and his wife, Amanda, returned to the farm with the desire to bring our family’s 100% grass fed beef to your table. Today we remain passionately committed to stewarding God’s cattle and soil and sharing our family’s calling with you. By doing so, we hope to provide the next generation in our family the same opportunity.

Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.

Cook Time2 30

Total Time4 25

Course: Chili, Lunch, Main Course, Soup

Cuisine: All

Keyword: beef, bell pepper, garlic, onion, slow cooker

Season: Fall, Winter

Diet: Dairy Free, Gluten Free

Protein: Beef

Servings: servings

Calories: 285kcal

Author: Grand View Beef

Ingredients

2 tbsp vegetable oil or corn oil
2 medium onions* chopped fine (about 2 cups)
1 red bell pepper* cut into1/2-inch cubes
6 cloves garlic* minced
¼ cup chili powder
1 tbsp ground cumin
2 tsp ground coriander
1 tsp red pepper flakes
1 tsp dried oregano
½ tsp cayenne pepper
2 lbs Grand View 100% Grass Fed Ground Beef
2 cans red kidney beans, drained and rinsed (15 oz each)
1 can diced tomatoes, with juice (28 oz)
1 can tomato puree (28 oz)
½ tsp salt
2 limes cut into wedges

Instructions

Heat oil in a large Dutch oven over medium heat until shimmering (3-4 minutes). Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until veggies are soft and beginning to brown (about 10 minutes).
Increase heat to medium high and add half of the beef; cook, breaking up pieces with a wooden spoon until no longer pink and just beginning to brown (3-4 minutes). Add remaining beef and cook, breaking up until no longer pink (3-4 minutes longer).
Add beans, tomatoes, tomato puree, and ½ tsp salt; bring to a boil, then reduce heat to low and simmer, covered, stirring occasionally for 1 hour.
Remove cover and continue to simmer for one more hour until beef is tender and chili is dark, rich, and slightly thickened. Add ½ cup water if it's sticking to the bottom.
Serve with lime wedges and desired toppings.
To use a slow cooker, at the end of step 2, transfer the beef mixure into a slow cooker and add the remaining ingredients as directed in step 3. Cook on high for four hours.

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