This is a delicious recipe based on an American’s Test Kitchen recipe. Theirs called for an ungainly amount of beef, so I tweaked it for two pounds. This is an and easy, quick dinner—it comes together in 45 minutes or less.
Easy Ground Beef Chili
Serves 4 // 795 calories, 62g fat, 44g protein, 7g net carbs
1-1/3 tablespoons extra-virgin olive oil
2 pounds 80 percent lean ground beef
1 large red bell pepper (10 ounces), stemmed, seeded, and cut into ½-inch pieces
2-1/2 tablespoons blanched, finely ground almond flour
2 tablespoons chili powder
3 garlic cloves, minced
2-1/2 teaspoons ground coriander
2-1/2 teaspoons ground cumin
1-1/3 teaspoons dried oregano
1-1/3 teaspoons minced canned chipotle chile in adobo sauce
2-2/3 cups beef broth
1 (15-ounce) can diced tomatoes, undrained
1/4 cup sour cream
1 avocado (8 ounces), halved, pitted, and cut into ½-inch pieces
1/4 cup chopped fresh cilantro
Heat oil in Dutch oven over medium-high heat until just shimmering. Add beef and bell pepper and cook, breaking up meat with wooden spoon, until any liquid has evaporated and fond begins to form on bottom of pot, 10 to 12 minutes. Stir in almond flour, chili powder, garlic, coriander, cumin, oregano, and chipotle and cook until fragrant, about 30 seconds.
Stir in broth and tomatoes, scraping up any browned bits, and bring to simmer. Reduce heat to medium-low, cover partially, and cook, stirring occasionally, until flavors meld, about 15 minutes. Season with salt and pepper to taste. Dollop 1 tablespoon sour cream on each serving and top evenly with avocado and cilantro.