Description
A delicious and hearty spicy beef chili perfect for any occasion.
Ingredients
Scale
- 1 large onion, finely diced
- 4 cloves garlic, minced
- 1 bell pepper, finely diced (red, orange or yellow)
- 1 lb (450-500g) lean ground beef
- 1 tsp salt
- 1 tsp cayenne pepper
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 tsp garlic powder
- 1 tbsp dried oregano
- 2 tsp sweetener or sugar
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 28 oz (800g) canned crushed tomatoes (or passata Rustica)
- 1 bay leaf
- 1 red jalapeño, halved
- 14 oz (400g) beans (kidney beans / black beans, drained and rinsed)
- 1 cup (250ml) beef stock (made with two stock cubes)
- Salt and pepper to season
- Pinch red pepper flakes
- Sour cream (or fat-free yogurt)
- Grated cheese
- Cilantro (coriander)
- Lime wedges
Instructions
- Spritz a large casserole or frying pan with low calorie cooking spray. Add the onion and garlic and cook over low heat for 2 minutes.
- Add the diced bell pepper and cook for another 2 minutes, stirring.
- Increase the heat and add the beef, breaking it up well with the back of a wooden spoon. Cook for a few minutes until lightly browned all over.
- Add the spices, herbs and seasonings, salt and sweetener and continue to cook until beef is nicely browned.
- Stir in the tomato paste and Worcestershire sauce and toast for a minute.
- Add the tomatoes, beans, bay leaf, jalapeño and beef stock. Bring to a simmer over medium-low heat.
- Cook for 35-40 minutes, stirring occasionally, until the sauce is thickened. If the pot is getting too dry add a little hot water.
- Check the seasoning and add salt and pepper to taste. Discard the chili and bay leaf.
- Serve over rice with your favorite toppings.
- Heat the pressure cooker by selecting ‘Sauté’ and More. Wait until it displays ‘Hot’ then cook the onions, garlic, pepper, beef and all spices etc. for 10 minutes until the beef is nicely browned. Make sure to break up the mince really well. If the pot gets too dry or hot add a splash of the beef stock.
- Add the tomato paste, Worcestershire sauce and beef stock and stir well, scraping the bottom of the pot to get to in any browned bits.
- Top with the tomatoes but do not stir. Close pot and set vent to sealing.
- Cook for 10 minutes on High Pressure and allow for Natural Release.
- Check the seasoning and add salt and pepper to taste. Discard the chili and bay leaf.
- If the chili is too runny then cook for another 5-10 minutes on Sauté /medium with the lid off.
- You only need (⅓ cup / 80ml) of beef stock in a slow cooker. Follow steps 1-6 then transfer everything to your crockpot. Cook on low for 6-8 hours or on high for 4-5 hours.
Notes
- This chili can be made in a slow cooker for convenience.
- Feel free to adjust the spices for your desired heat level.
- Great served with cornbread or over rice.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Stovetop, Pressure Cooker, Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg