Cut of Meat: 5L Ground Beef - Order HERE
Serves: 8–10
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: ~2 hours

Ingredients:

• 2 lbs 5L ground beef 
• 2 tbsp olive oil
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 1 (6 oz) can tomato paste
• 1 (28 oz) can diced tomatoes
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 3 cups beef broth
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp cayenne pepper (optional)
• 1 tsp granulated garlic
• 1 tsp granulated onion
• 1 tsp oregano
• 2 tsp salt (or to taste)
• ½ tsp black pepper
• 1 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• Juice of 1 lime

Toppings (Optional):

• Shredded cheddar cheese
• Sour cream
• Sliced green onions
• Diced avocado
• Tortilla chips or cornbread

Instructions:

• Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Remove the beef and set aside.
• In the same pot, add the onion and garlic. Sauté for 5–7 minutes until softened and fragrant.
• Stir in the tomato paste, chili powder, cumin, paprika, cayenne (if using), granulated garlic, granulated onion, oregano, salt, and black pepper. Cook for 2–3 minutes to enhance the flavor.
• Return the beef to the pot. Add the diced tomatoes, beans, beef broth, Worcestershire sauce, and brown sugar. Stir to combine.
• Bring the chili to a simmer, then reduce the heat to low. Cover partially and let it cook for 1 ½ to 2 hours, stirring occasionally.
• Stir in the lime juice before serving to brighten the flavors. Adjust seasoning to taste.
• Ladle the chili into bowls, top with your favorite garnishes, and enjoy with cornbread or tortilla chips.