A quick and easy chili is something all cooks should have in their repertoire because it is a satisfying, meaty dinner you can make in less than an hour. We tried first quickly browning the ground beef on its own in oil to build flavor but found that this resulted in a pebbly, dry texture we didn’t like. Then we tried sautéing the beef with a green bell pepper for moisture. That worked. Once a fond was just beginning to form at the bottom of the pot, we added a spicy Southwest punch with chipotle chile, garlic, and other aromatic spices bloomed in the same hot oil. We cooked the meat and spices with broth and bright tomatoes, adding almond flour to thicken the chili. Since we love avocado, sour cream, and cilantro with our Southwestern food, it’s wonderful that they are ideal keto fixings for this hearty weeknight meal.
Jump to RecipeDirections :
- Heat oil in Dutch oven over medium-high heat until just shimmering. Add beef and bell pepper and cook, breaking up meat with wooden spoon, until any liquid has evaporated and fond begins to form on bottom of pot, 10 to 12 minutes. Stir in almond flour, chili powder, garlic, coriander, cumin, oregano, and chipotle and cook until fragrant, about 30 seconds.
- Stir in broth and tomatoes, scraping up any browned bits, and bring to simmer. Reduce heat to medium-low, cover partially, and cook, stirring occasionally, until flavors meld, about 15 minutes. Season with salt and pepper to taste. Dollop 1 tablespoon sour cream on each serving and top evenly with avocado and cilantro.
Easy Ground Beef Chili
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1½ pounds 80 percent lean ground beef
- 1 green bell pepper 8 ounces, stemmed, seeded, and cut into ½-inch pieces
- 2 tablespoons blanched finely ground almond flour
- 1½ tablespoons chili powder
- 2 garlic cloves minced
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon minced canned chipotle chile in adobo sauce
- 2 cups beef broth
- 1 15-ounce can diced tomatoes, drained
- ¼ cup sour cream
- 1 avocado 8 ounces, halved, pitted, and cut into ½-inch pieces
- ¼ cup chopped fresh cilantro
Instructions
- Heat oil in Dutch oven over medium-high heat until just shimmering. Add beef and bell pepper and cook, breaking up meat with wooden spoon, until any liquid has evaporated and fond begins to form on bottom of pot, 10 to 12 minutes. Stir in almond flour, chili powder, garlic, coriander, cumin, oregano, and chipotle and cook until fragrant, about 30 seconds.
- Stir in broth and tomatoes, scraping up any browned bits, and bring to simmer. Reduce heat to medium-low, cover partially, and cook, stirring occasionally, until flavors meld, about 15 minutes. Season with salt and pepper to taste. Dollop 1 tablespoon sour cream on each serving and top evenly with avocado and cilantro.