Green lifestyle guru Danny Seo uses grass-fed beef in his delicious classic chili. Since there are no strict standards for grass fed beef in the United States, the next best thing is to look for a mark on the package from a third party operation. The best mark is from the American Grassfed Association, which most sustainability experts agree has the best definition, procedures and certification methods for ensuring you're getting real grass fed products.
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 1 red bell pepper, cored, seeded and medium diced
- 1 pound ground grass-fed beef
- 2 tablespoons chile powder
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 2 cups beef broth
- 15 ounces canned diced fire-roasted tomatoes
- 16 ounces jarred store-bought tomato salsa
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounce canned pinto beans, drained and rinsed
- 1/4 cup shredded cheddar cheese
- 2 scallions, white and green parts, chopped
- 1 tablespoon chopped fresh cilantro
- Tortilla chips, for serving
1. In a large Dutch oven, heat the oil over medium heat. Add the onion, garlic and red pepper. Cover and cook for 5 minutes, stirring occasionally, until the onion is translucent.
2. Add the ground beef. Using a wooden spoon, break up the beef, cover the pot, and cook for 5 minutes, until the beef is browned.
3. Stir in the chile powder, cumin, coriander, salt and cayenne. Cook for 1 minute. Stir in the beef broth, tomatoes and salsa. Bring to a simmer, then add the kidney and pinto beans. Cover and simmer for 20 minutes.
4. Serve the chili garnished with the cheese, scallions, and cilantro. Accompany with tortilla chips.