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Traditional and Easy Beef Chili

This beef and bean chili gets better the longer it simmers and it is even better the next day, but if you are in a pinch it could be ready in as little as 45 minutes of stewing. It goes great served with rice or fresh homemade cornbread. I also love an excuse to use my homegrown green peppers, hot peppers and green onion.

I just found out I am borderline anemic, which is no surprise because probably about 50% of pregnant women are low in iron stores. So inevitably I have to go on iron supplements. But I am really hoping that I can put a little more effort into consciously increasing iron in my diet so I can reduce the amount of iron supplements, and thus those pesky side effects. (Yeah that one, the one that increased fiber helps with).

So, I bought some beef, rounded up some beans and made a big pot of chili. The heme iron from the beef and the non-heme iron from the beans will both have enhanced absorption from the vitamin C in the tomatoes. Just make sure not to put too much cheese on there because calcium inhibits iron absorption.

In a perfect world I would throw lots more veggies in here, green beans and kale and carrots and and and! But my husband would not tolerate such an nontraditional chili so — that’s why this one is simply called Traditional and Easy Beef Chili. Made with many ingredients you are likely to have on hand. Enjoy!

Traditional and Easy Beef Chili

This is a easy, traditional beef chili recipe sure to please any beef and bean lover.
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Prep Time 20 minutes
Cook Time 1 hour
Course Main Course
Cuisine American


  • 1 pound ground beef grass-fed
  • 1 medium onion chopped
  • 4 tbsp chopped garlic
  • ~14 oz can diced tomatoes
  • ~14 oz can pureed tomatoes
  • 1 tbsp tomato paste
  • 2 cups beef broth or chicken, or veggie, whatever you have
  • 3 tbsp chili powder mix
  • 1 medium green onion
  • 2 cans kidney beans rinsed!, or black or pinto beans, or mixture
  • 1 small hot pepper or a few dashes of cayenne, a sprinkle of crushed red pepper, optional of course!
  • 1 large green pepper chopped
  • 2 tsp salt or more to taste, start with 1 1/2 and taste
  • 1/2 tsp pepper


  • Brown beef, onion, garlic and 1 tbsp chili powder until beef is cooked through
  • Drain fat if there is excess
  • Add all other ingredients and bring to a boil
  • Turn to low-med heat and simmer 1-1½ hours stiring occasionally to make sure nothing sticks to bottom.
  • Season with salt and pepper and serve hot over rice with sour cream, green onion, cheese and avocado!
Keyword Beans, Big Island Beef
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