Rocky Ridge No-Bean Chili
If you enjoy a thick, meaty chili with lots of bold flavor, we have a great dish for you! This chili is a staple in our home. Serve with a side of cornbread and a little sour cream and you're golden. A simple, sure-fire winner for your next family meal. (Or chili competition)
Ingredients: (Serves 5-6)
|1 tablespoon olive oil||1 tablespoon dried oregano|
|1 large yellow onion diced||1 tablespoon ground cumin|
1 small red bell pepper diced
|1/4 teaspoon cayenne pepper|
|2 tablespoons tomato paste||2 tablespoons cocoa powder|
|4 garlic cloves minced||1 14.5 ounce can fire-roasted diced tomatoes|
|1 teaspoon salt||1/2 cup chicken broth|
|1 pound grassfed ground beef||1 tablespoon apple cider vinegar|
|2 tablespoons chili powder|
Sauté onions and pepper in oil until soft. Stir in the tomato paste and minced garlic and cook until fragrant, about 30 seconds.
Add in the ground beef, along with 1 teaspoon of salt. Brown the meat and break it up with a spatula.
When most of the ground beef is no longer pink (5 to 7 minutes), stir in the chili powder, oregano, cumin, cayenne pepper, and cocoa. Combine well to distribute the fragrant spices.
Toss in the diced tomatoes and broth. Stir well. Add in apple cider vinegar. Let simmer for 1-2hrs. Serve hot with sour cream and cheese!
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