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Big Beef Chili
When I set out to make a bean-free chili I decided that it was not really that hard to do. Beans are actually just cheap filler for an already hearty recipe. I upped the bacon and the beef and I pretty much had my same recipe.
The carbs in this chili recipe actually come from the tomatoes, onions and peppers. I don’t know about you, but I’d rather get my carbs from vegetables than Doritos. Of course I don’t ever want to go overboard with my carbs in any form, but when I want Big Beef Chili this is my jam.
One Pot Meal
It’s always nice to toss everything into one pot and just let all the flavors meld together. Big Beef Chili has all the flavor from the bacon, beef and seasons. The beans in traditional chili are just cheap filler to me anyways.
This hearty Big Beef Chili is topped off with sour cream, cheddar cheese, red onion or scallions. I also like to offer cilantro and chopped jalapenos if someone wants more heat. I place all the topping out for my guests to pick and chose what they want to add.
Freezes like a DREAM
Not that there will be much chili left over, but this chili freezes and reheats like a dream. I store in quart sized containers in my freezer for use at a later time. There’s nothing better than pulling out some chili on a rainy weeknight for a super easy dinner. Every one loves Big Beef Chili and it’s so heart warming too.
- 1 lb bacon chopped
- 3 lbs ground beef
- 1 onion chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 4 cloves garlic finely chopped
- 1 tsp Kosher salt
- 3 tbsp chili powder
- 1 tbsp cumin
- 2 tsp paprika
- 2 tsp dried oregano
- 2 tbsp tomato paste
- 1 tbsp cocoa powder unsweetened
- 1 28 – ounce tomatoes can diced
- 2 cups beef broth plus more if needed
- In a large heavy bottom stock pot heat bacon over medium heat until crispy. Remove from pot and set aside on paper towel to drain. Reserve 1 tbsp bacon grease. In the same pot brown your ground beef until fully cooked through. Once the beef is cooked remove from pot with slotted spoon and wipe clean the pot.
- Place the pot back on the stove over medium heat and add back the reserved bacon grease. Stir in the onions and bell peppers and cook for 2-4 minutes or until onion is translucent. Add in the garlic, spices and tomato paste. Stir until the onion mixture is fully coated. You may want to add a few tablespoons of water if the mixture is a little dry.
- Serve with garnish of chopped red onion, chopped cilantro, cheddar cheese, and sour cream.
MEDICAL AND NUTRITION DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nutritional break downs are done using a commercial nutrition calculator. Nothing I express here should be taken as medical advice and you should consult with your doctorbefore starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.
While the recipe included here is the creation of TheKellieKitchen.com….All photos used in this blog post are to be credited to www.soulfullymade.com