If you could put a party into one little bowl, classic beef chili with all the toppings would be it. This recipe is loaded with layers of flavour (and colour) - and is easy to make.
We made this recipe in our electric pressure cooker to save some time, but you can just as easily do it stovetop over a longer cooking time.
As a tasty and easy garnish, we pickled our own jalapenos, but this step is completely up to you. You can also substitute ground pork, ground chicken, or ground turkey for the beef, and you can adjust the spice to your desired kick - this one was on the mild-medium side.
2 tbsp olive oil
1 lb 100% grass-fed ground beef
2 tsp kosher salt
1 large onion, diced
1 bell pepper (green or yellow is best), seeded and diced
1 jalapeno (seeded or not), diced
4 cloves garlic, minced
2 tbsp chili powder
1 tbsp tomato paste
1/2 tsp ground cumin
1 tsp dried oregano
1 (13.5-ounce) can diced tomatoes
2 (15-ounce) cans pinto or kidney beans, drained and rinsed
1/3 cup chopped cilantro
1 lime, half juiced and half sliced for serving
Sour cream, for serving
1 cup grated cheddar cheese
1 avocado, sliced or cubed for serving
3 jalapenos, sliced
1 cup vinegar (we recommend white or apple cider), enough to cover the sliced jalapenos in a jar
3 tsp sugar
2 tsp salt
If making your own pickled jalapenos, whisk together vinegar, sugar and salt in a bowl to dissolve the sugar and salt. Place sliced jalapenos in a sealable glass jar and pour over the vinegar/sugar/salt mixture, making sure the jalapenos are submerged. Seal and place in the fridge while cooking the chili (or prepare this days in advance).
Heat the oil in the pressure cooker and set the saute function on high. When the oil is hot, add the ground beef and spread it around the bottom of the pot. Let it brown without stirring for about 5 minutes, then stir and let it brown for another few mintues.
With a slotted spoon, transfer ground beef to a plate and season with 1 tsp of salt.
In the pot, stir in the onion, bell pepper, jalapeno, garlic and a few pinches of salt. Cook for about 5 minutes, or until softened.
Stir in chili powder, tomato paste, and cumin. Cook for about a minute, or until fragrant. Stir in the beef and any juices from the plate. Stir in the oregano, tomatoes, beans and another few pinches of salt.
Cover the pressure cooker and cook on high pressure for 8 minutes, and then let the pressure release naturally.
Stir in most of the cilantro (leave some for garnish) and the lime juice. Taste and adjust seasoning as you desire.
Serve in bowls and top with remaining cilantro, grated cheese, sliced avocados, sour cream, and pickled jalapenos if you like.