Easy Fresh Tomato Chili Recipe

Course dinner, lunch, Main Course

Cuisine American

Keyword chili

Prep Time 10

Cook Time 50

Total Time 1

Servings people

Calories 592

Olive oil for frying
2 stalks celery optional
1 bell pepper diced
1/2 large onion chopped
8 cloves garlic minced
2 1/2 lb ground beef
4.5 cups diced tomatoes
1 can green chili size - 4 oz) with liquid (Use 2 cans if you like it more spicy)
2 tbsp Worcestershire sauce or soy sauce or Tamari
1/3 cup chili powder
2 tbsp cumin
1 tbsp dried oregano
2 tsp salt
1 tsp black pepper
1 bay leaf optional
1/2 cup stock chicken or beef and it’s optional and use when you cook it in a slow cooker

Use medium heat : heat some olive oil then sauté garlic, onion, and celery until translucent. (About 2-3 minutes)
Add ground beef to the pot. Break it apart into small chunks then season with all of the spices and seasonings above.
Once the beef is about 90% done, add the bell pepper to stir fry for about a minute.
Add diced tomatoes. Keep cooking until the tomatoes become soft (about 10 minutes). Lower the heat and cover the lid to simmer for another 30 minutes or so.
Taste to see if you would want it to be more salty or spicy. I want to admit that if the ground beef comes in a package and it says “2.8 - 3 lbs”,I just use the whole thing. Because of that, some adjustments need to be made here and there. The heat/spice level for this recipe is (mild -medium). If you’d like to add more salt, try only 1/4 tsp at a time. If you want it more spicy, add another can of green chili and 1 tbsp chili powder. Remember that it is easier to add on than to reverse once the flavor becomes too strong :).
Optionally, add canned pinto or kidney beans if you like beans. Serve it with corn bread or cooked short pasta. Or keep it low carb as is. Top with some cilantro, avocado, shredded cheese and sour cream.