Easy Ground Beef Chili

Name: Easy Ground Beef Chili
Cook time: 45 min
Total time: 45 min
Cuisine: American, Mexican, Latin American, TexMex
Ingredients: 1 tbsp extra-virgin olive oil; 1 1/2 lbs ground beef; 1 green bell pepper (8oz), cut into 1/2 inch pieces; 1 tbsp almond flour; 1 1/2 tbsp chili powder; 2 garlic cloves, minced; 2 tsp ground coriander; 2 tsp ground cumin; 1 tsp dried oregano; 1 tsp minced canned chipotle chile in adobo sauce; 2 cups broth; 1 (15 oz) can diced tomatoes, drained; 1/4 cup sour cream; 1 avocado (8oz), halved, pitted, and cut into 1/2 inch pieces; 1/4 cup chopped fresh cilantro

3 steps

Cook:45min

Updated at: Mon, 15 Jul 2024 01:20:18 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories616.7 kcal (31%)

Total Fat48.4 g (69%)

Carbs14.5 g (6%)

Sugars2.9 g (3%)

Protein33.1 g (66%)

Sodium705.1 mg (35%)

Fiber5.5 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 Tbspextra-virgin olive oil

1.5 lbsground beef

1green bell pepper

cut into 1/2 inch pieces

1 Tbspalmond flour

1 ½ Tbspchili powder

2garlic cloves

minced

2 tspground coriander

2 tspground cumin

1 tspdried oregano

1 tspchipotle chile in adobo sauce

minced, canned

2 cupsbroth

1 x 15 ozdiced tomatoes

can, drained

¼ cupsour cream

1avocado

halved, pitted, and cut into 1/2 inch pieces

¼ cupfresh cilantro

chopped

Instructions

Step 1

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

Step 2

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.

Step 3

Chili can be refrigerated for up to 3 days. To reheat, bring to gentle simmer in covered saucepan, stirring often, or microwave in covered bowl, until steaming. Adjust consistency with hot water as needed.

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