Easy Grass-Fed Beef Chili — A Hearty Weeknight Recipe

Family MealsComfort FoodBeef ChiliGround BeefWeeknight
Written By Jim Casler
Hearty chili made with 100% grass-fed ground beef, tomatoes, beans and peppers served in a rustic bowl.

CHILI DONE RIGHT

Real ingredients.

Good beef.

Dinner handled.

Servings: 6 to 8

A hearty dinner without a lot of fuss

One thing I've learned over the years…

Dinner doesn't need to be complicated to be good. In fact, some of the best meals are the ones you can get started, walk away from for a while and come back to later.

Chili is one of those meals.

It's especially handy when the weather turns cool and everybody comes through the door hungry. And this is where I like the long view.

With my financial guy background, I tend to look at the big picture….or at least try to. What are we getting for the time and money we're putting into something?

I think dinner deserves the same treatment.

  • Good ingredients.

  • A little preparation.

  • Not a lot of fuss.

  • A meal that feeds the family and leaves some leftovers for tomorrow.

That's a pretty good return on investment.

And when the first ingredient is 100% grass-fed ground beef from the ranch, I'm starting with something I feel good about putting on the table.

So here's my version.

Nothing fancy.

Just good chili.

Bowls of ingredients for 100% grass-fed beef chili recipe.

Ingredients

Double It Up If you Want more Leftoevers or for a bigger crowd

  • 2 lbs. The North Coast Ranch 100% grass-fed ground beef

  • 1 large yellow onion, diced

  • 1 green bell pepper, diced

  • 3 cloves garlic, minced

  • 2 cans (14.5 oz. each) diced tomatoes

  • 1 can (15 oz.) tomato sauce

  • 2 cans (15 oz. each) kidney beans, drained and rinsed

  • 1 can (15 oz.) black beans, drained and rinsed

  • 2 tablespoons tomato paste

  • 2 tablespoons chili powder

  • 2 teaspoons ground cumin

  • 1 teaspoon smoked paprika

  • 1 teaspoon dried oregano

  • 1 teaspoon salt, plus more to taste

  • ½ teaspoon freshly ground black pepper

  • 1 cup beef broth

  • 1 tablespoon olive oil, if needed

  • Optional toppings

  • Shredded cheddar cheese

  • Sour cream

  • Diced green onion

  • Fresh cilantro

  • Sliced jalapeño

Jim’s Tip

Don't rush the browning

This is where a lot of the flavor starts.

Grass-fed beef can cook faster than conventional beef, so you don't need to beat it up with high heat for a long time. Get your pot hot, brown the beef in batches if necessary and give it enough room to actually brown instead of steam.

Then turn the heat down.

Let the pot do the work.

Directions

Brown the Beef

  • Heat a large Dutch oven or heavy-bottomed pot over medium-high heat.

  • Add the ground beef and break it into large chunks as it cooks.

  • Let it brown before stirring constantly. You want some actual color on the beef.

  • If your pot is crowded, brown the beef in two batches.

  • Season lightly with salt and pepper.

  • Once browned, remove the beef to a bowl and set aside.

Build the Base

  • If the pot is dry, add a little olive oil.

  • Add the onion and bell pepper.

  • Cook for about 5 minutes, stirring occasionally, until they begin to soften.

  • Add the garlic and cook for another 30 seconds.

  • Now add the tomato paste.

  • Stir it into the vegetables and let it cook for about a minute.

  • This little step is worth doing.

Add the Seasoning

  • Add the chili powder, cumin, smoked paprika and oregano.

  • Stir everything together.

  • Let the spices cook for about 30 seconds.

  • You should smell them before you move on.

  • That's a good sign.

Bring It Together

  • Return the browned beef to the pot.

  • Add the diced tomatoes, tomato sauce, beans and beef broth.

  • Stir everything together and bring the chili to a gentle simmer.

  • Don't turn this into a rolling boil.

  • We're making chili, not trying to win a race.

Take the Time to Do It Right

  • Reduce the heat to low.

  • Cover loosely and let the chili simmer for 45 minutes to 1 hour, stirring occasionally.

  • If it gets thicker than you like, add a little more beef broth.

  • Taste toward the end and adjust the salt and seasoning.

  • This is where you make it yours.

  • Want more heat?

  • Add some jalapeño or a little cayenne.

  • Want it milder? Leave it alone.

  • There's no chili police. Be crazy. Break the rules. (Here’s our favorite….add a little corn; maybe a cup or two)

Serve

  • Ladle the chili into bowls.

  • Add your favorite toppings.

  • Then sit down and eat it while it's hot!

    Even better, make enough for tomorrow.

  • Chili is one of those meals that seems to get even better after a night in the refrigerator.

  • And that's another pretty good return on investment.

Simple ingredients. Better results.

To the good life,

Jim

Your Personal Rancher

Jim Casler
Next

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