Bowl Of Red Beef Chili With Cheddar And Avocado

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 120 min · Beef · gluten-free, low-carb, high-protein

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 1 lb, cut in 1/2-inch cubes beef chuck
• 1/2 lb ground beef, 80/20
• 4 oz, shredded sharp cheddar
• 1, diced avocado
• 1/2 cup sour cream
• 1 can (28 oz) crushed tomatoes
• 1, diced bell peppers
• 1, diced yellow onion
• 1 cup beef broth
• 1/4 cup olive oil
• 3 cloves, minced garlic
• 1, cut in wedges lime
• 1/4 cup chili powder
• 1/2 tbsp ground cumin
• 1 tsp dried oregano
• 1/2 tbsp kosher salt
• 1/2 tsp black pepper

Method (tap to check — screen stays awake)

1. Dry the cubed chuck and brown it hard in half the olive oil over high heat in batches, 5 minutes per batch, until each side is crusted. Crowding the pan is what turns it grey, so give it room.
2. Add the ground beef and cook 5 minutes, breaking it up, then add the remaining oil, the onions and peppers and cook 6 minutes until softened.
3. Stir in the garlic, chili powder, cumin and oregano and cook 1 minute, until the spices smell toasted rather than dusty.
4. Add the tomatoes and broth, bring it to a bare simmer, and cook uncovered for 90 minutes, stirring occasionally, until the chuck is fork-tender and the chili has darkened and thickened enough that a spoon leaves a trail.
5. Season, then serve in bowls under a heap of cheddar, sour cream and avocado with lime wedges on the side.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook