Ingredients

• 2 lbs ground beef
• 2 Tbs butter
• 1 sweet onion, diced
• 4 Tbsp chili pepper
• 4 cloves garlic, minced
• 1 carrot, chopped
• 1 can of navy beans, drained and rinsed
• 1 14.5 oz can of diced tomatoes (do not drain)
• 3 cups broth (beef, chicken, or veggie)
• Salt – as much as your heart desires

Instructions

1. In a large stockpot over medium heat, sauté onions in butter until translucent, about 5-6 minutes.
2. Add garlic and chili powder and stir until fragrant, about 1 minutes.
3. Add ground beef and cook until no longer pink.
4. Add carrot, tomatoes, broth, beans, and salt. Bring to a boil, skim off any foam, and then cover and simmer for about an hour.
5. Adjust seasonings with salt, pepper, more chili powder, paprika, red chili flakes, chipotle powder – really anything if you want more of a kick.
6. Serve with avocado, sour cream, cilantro, green onions, Fritos or Tostitos, best with corn bread.

Natalie’s notes

Made 12/30/24 – perfect cozy mountain chili. Needs more spice. We didn’t have broth and it still turned out fine.

Made 5/06/25 – just as good as the first time. Threw in a ton of spice and used broth. Make sure you really break up the ground beef so you avoid big meaty bites in the chili.