Fully loaded with all the fixings, a hearty chili is a warm and comforting way to feed a hungry crew. Serve it up with crumbly cornbread and sweet honey butter on the side.
What You Get
Grass-fed ground beef (see note below)
Ground chili powder
Shredded jack cheese
What You’ll Need
Ground cayenne (optional)
Makes 8 servings
30 minutes active
1¼ hours total
Seed and chop the bell pepper. Chop 3 cloves of garlic. Set the honey butter on the counter, and let it come to room temperature.
In a large pot or Dutch oven over medium-high heat, warm 1 tablespoon olive oil. Add the ground beef and cook until browned, breaking it up with a spoon, 5 minutes. Transfer to a bowl. Return the pot to the heat, add the mirepoix and bell pepper, and sauté until the vegetables are soft, 7 minutes. Add the garlic and stir until fragrant, 30 seconds.
Add the chili powder and ¼ teaspoon cayenne, if you want some heat, and stir until fragrant, 30 seconds. Add 1 cup of the broth, scraping any browned bits from the bottom of the pot, and simmer until the broth has nearly evaporated. Add the beef and the remaining broth, and season with 2 teaspoons salt. Simmer until the beef is completely tender, 45 minutes.
Rinse and drain the beans. Add the beans and tomatoes to the pot and simmer until the flavors have melded and the beans are warmed through, 5 minutes longer.
Meanwhile, slice a handful of the green onions. Pick the cilantro leaves and toss the stems. Cut the cornbread into thick slices.
Ladle the chili into bowls, and top with the shredded jack, sour cream, sliced green onions, and cilantro leaves. Serve warm, with the cornbread on the side, and honey butter for spreading.
Note: The ground beef may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.