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Recipes >
Test Category
> Chili


You can make this chili as spicy as you like by adjusting the amount of ancho peppers you add. Be sure to taste test while simmering in order to check seasoning. Make a big batch and save for leftovers. 

2 pounds ground beef (75/15 or 80/20 - grass fed recommended)

2 medium sweet onions

3 red bell peppers or cubanelle peppers

5 gloves garlic

½ cup chili powder

1 & ½ tablespoons garlic powder

1 & ½ tablespoons onion powder

1 & ½ tablespoons cumin

1 can chipotle peppers in adobo sauce

1 can diced tomatoes (14 oz)

salt & black pepper

Optional toppings - Diced green onion, shredded cheese, sour cream


In a food processor chop garlic. Add onions and peppers and pulse until finely chopped but not liquefied.

In 5 quart cast iron or heavy bottom pot, sauté garlic, pepper and onion mixture about 5 minutes.

Add ground beef. Break up with wood spoon and brown.

Add chili powder, garlic powder, onion powder, cumin and can of tomatoes. Salt and pepper to taste. Do not add chipotle peppers yet!

Simmer about 30 minutes. Taste and re-season if necessary.

Add 2-3 chopped chipotle peppers with some of the sauce. Warning! These are hot. Add more or less depending on taste.

Let rest 10 minutes  

Serve naked or topped with green onion, shredded cheese or sour cream