About
This chili recipe tastes almost exactly like a cheeseburger! Crunchy pieces of bell pepper and carrot go well with chewy ground beef. Each bowl gets a sprinkle of cheddar cheese to bind the ingredients in a thick stew. Plus, who would say no to making their meal cheesy? Additional toppings at your discretion may be extra sour cream, chopped green onion, or your favorite hot sauce.
Ingredients
- 3 ounce green bell pepper
- 1 ½ ounce carrots, raw
- 2 tablespoon olive oil
- 8 ounce ground beef
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon cumin, ground
- ¼ teaspoon crushed red pepper by simply organic
- 3 cup beef broth
- ¼ cup sour cream
- 6 tablespoon, shredded cheddar cheese
Instructions
- Prepare the green bell pepper by roughly chopping it, and chop the carrots into small, round pieces. Heat the olive oil in a large soup pot on medium heat and toss in the pepper and carrots. Put a lid on the pot and let the vegetables tenderize for about 4 minutes without burning.
- Add in the ground beef and all the seasonings. Use a spoon to break up the beef. Cook with a lid on for 2-3 minutes, until the beef browns and liquid collects.
- Pour in the beef broth. Return the lid once more and bring the pot to a low simmer. Allow it to simmer for at least 10 minutes, but you may go longer for softer vegetables and beef.
- After simmering, transfer approx. 1 cup of broth to a separate bowl. Whisk in the sour cream.
- Return the thickened liquid to the chili pot. Stir the ingredients together and allow the chili to simmer openly for about 5 minutes. The chili will still have extra liquid but will reduce slightly.
- For serving, divide the chili into 3 bowls. Top each bowl with 2 TB of cheddar cheese. Stir in the cheese to thicken the chili even more. Enjoy!
Nutrition Facts
- Servings: 3
- Calories: 372.7kcal/1559.2kJ (per serving)
- Fat: 26.0g (per serving)
- Carbs: 5.5g (per serving)
- Protein: 29.1g (per serving)
