Ingredients
1 lb ground beef (85/25 preferred)
2 tbsp olive oil
1 large yellow onion, diced
1 red pepper, diced
4 cloves garlic, roughly minced
1 jalapeño *OPTIONAL
½ cup brown, green, or red lentils
2 - 4 tbsp chili powder
1 tbsp dried oregano
1 tsp cumin
1 tbsp salt
4 cups filtered water
32 oz can tomatoes (fire roasted is great but whole peeled is good too)
16 oz can black beans, drained and rinsed
16 oz can kidney beans, drained and rinsed
2 limes, one juiced one cut into quarters
1 - 2 tbsp maple syrup
Sharp cheddar cheese
Greek yogurt
Cilantro
Directions
Step 1
Heat a large dutch oven over medium-high heat.
Step 2
Add olive oil and ground beef. You want to break the beef up into chunks, trying to spread it out evenly on the bottom of the pot, but not crowding the pieces. You want to make sure there is a little space between the bits to encourage browning and NOT steaming!
2 tbsp olive oil
1 lb ground beef (85/25 preferred)
Step 3
Season with salt and pepper and allow to cook for about 3-5 minutes, or until that first side is deeply browned and crisping.
Step 4
Flip over all the bits and break everything up into smaller pieces. Continue to stir around and cook for another 1-2 minutes, or until the majority of the pink is gone. You don’t want to take it too far because it’ll continue to cook later in the chili. Use a slotted spoon or strainer to remove the beef and set it aside. Lower the heat to medium.
Step 5
Add onions and red pepper (jalapeños too if using) to the dutch oven (into all that delicioussss beef fat) and cook for about 5-7 minutes. You want the onion pretty darn translucent and edges starting to brown.
1 large yellow onion, diced
1 red pepper, diced
1 jalapeño *OPTIONAL
Step 6
Add in garlic, lentils, chili powder, oregano, cumin, and salt. Stir that around for about one minute to bloom/toast the spices, then pour in the 4 cups of water. Mixie mix and place the lid on to cook for about 15 minutes. Stir occasionally and lower the heat to whatever is a gentle simmer for you (medium / medium-low)
4 cloves garlic, roughly minced
½ cup brown, green, or red lentils
2 - 4 tbsp chili powder
1 tbsp dried oregano
1 tsp cumin
1 tbsp salt
4 cups filtered water
Step 7
Add in the tomatoes (if you’re using whole peeled just mash it up with your hands), beans, and beef and return the chili to a gentle simmer. Let that cook for about 20-30 minutes or until it has thickened and beans are beginning to burst.
32 oz can tomatoes (fire roasted is great but whole peeled is good too)
16 oz can black beans, drained and rinsed
16 oz can kidney beans, drained and rinsed
Step 8
Turn off the heat and add in the juice of 1 lime, 1 tbsp maple syrup, and give that a mixie mix. Taste the chili and adjust for seasoning - aka extra salt, extra maple syrup, extra lime, or that extra 2 tbsp chili powder!
2 limes, one juiced one cut into quarters
1 - 2 tbsp maple syrup
Step 9
In my opinion, it is a MUST to top the chili with sharp cheddar cheese, then plain whole milk green yogurt, thennn some cilantro, and maybe an extra squeeze of lime juice.
Sharp cheddar cheese
Greek yogurt
Cilantro
Step 10
It is best when eaten with fresh cornbread or tortillas.
Step 11
ENJOY!
