This chili is super simple to throw together, even easier if you are prepping once a week and already have browned ground beef available. I made the biscuits based off my previous post on biscuits, however I added the Flavor God seasoning to go along with the chili. I also made them smaller by putting them in mini muffin cups – the perfect little cheesy bite to have along with this comforting, belly warming chili!
I must say something about a new seasoning I tried from Flavor God – he makes his line with fresh herbs and very low salt – a new product I have tried and have loved. Fresh, quick, gluten free and no MSG. I recommend you look him up if you want – maybe a great Christmas present for yourself, or another foodie. I know my daughter already asked for some too!
1 lb grass fed beef
½ yellow onion, chopped
2 cans organic tomatoes, chopped
1 can organic red kidney beans (I used white northern, black beans also work well)
½ cup organic chicken broth, (no sugar added and low sodium preferred)
2 Tablespoons Everything Spicy from Flavor God (or: add 1 tsp dried cumin 1 Tbl chili powder, 1 tsp onion powder 1 tsp dried oregano)
3 Tablespoons paprika
½ tsp sea salt (optional)
½ tsp black pepper (optional)
Directions: Brown ground beef in skillet, drain fat when done. Once fat is drained, put cooked beef into another bowl, while you put the minced onion into the same skillet. Cook on medium heat until translucent – approximately 4-5 minutes. Add the ground beef back into skillet with cooked onions. Add in all seasonings, stir into beef and cook for 30 seconds, just enough to put heat on the seasonings. This will release the flavors of the seasonings faster. Add the broth, the cans of tomatoes and beans, stir well to incorporate and bring to a boil. Once the pot has boiled, turn down to simmer for approximately 15-20 minutes. Top with a dollop of organic full fat plain yogurt, and green onions, if desired. Enjoy!