Beef Chili

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I have the most kick ass chili recipe that you’re just going to love!

Perfect for these chilly fall days!

Beef Chili


  • 1 yellow onions chopped
  • 1/4 cup olive oil
  • 2 cloves garlic minced
  • 1 carrot chopped
  • 1.5 lbs ground beef
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tbsp paprika
  • 1 tsp red pepper flakes
  • 1 14 oz can fire roasted chopped tomatoes with juice
  • 1/2 cups beef broth
  • 1 tbsp cider vinegar
  • 1 cup kidney beans drained and rinsed
  • 1 red bell pepper chopped
  • 1 yellow bell pepper chopped


  • In a large pot, saute the onion in the olive oil for about 5 minutes until the onions are soft. Add the garlic and carrot and stir to combine.
  • Add the ground beef and saute until all the pink is gone. Add the chili powder, cumin, paprika, and red pepper flakes and stir to coat the meat with the spices.
  • Add the roasted chopped tomatoes, broth and cider vinegar. Stir to combine and let simmer for about 45 minutes.
  • Once the chili mixture has simmered for 45 minutes, add the black beans and chopped bell peppers. Stir and continue to let simmer for 2o minutes.
  • Remove from oven and serve with toppings of your choice. I recommend and combination of sour cream, cheddar cheese, scallions or guacamole!


  1. I have been on a search for chili. I think I want to try this, it looks doable and delish. Can you tell me ( only 2 here in my home) is this something I could freeze well?

  2. The last paragraph says “remove from the oven” but yet the former instructions mentions no baking. Also the ingredients list calls for kidney beans and then you say in the instructions add “black beans. Please advise. Thanks.

  3. The contest sounds really fun! I will have to take a look:-)…I love how nice and thick this chili looks. The chopped carrot is a nice touch…its nice to get as many veggies in there as possible:-)

  4. Gabby – I’ve been directed to your site several times by other bloggers via Stumbleupon and I’m always blown away by your photos. Simply stunning. I’ve been meaning to comment but I usually thumbs up and move on.

    Just wanted to say hi and thanks,

  5. Is it just 1/2c beef broth? I am making now and there isn’t much liquid at all. I’m concerned after simmering for 45 mins most liquid will be gone.

  6. Hi Gaby! I’d like to turn this into a crockpot recipe. Do you think at Step 3, I could “simmer” in the crockpot on high (or low?) for a few hours, then do Step 4 in a skillet for a few minutes before adding into the crockpot to incorporate all together? Looking forward to trying a new chili recipe!

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