About the Recipe
7 oz ground beef
2 tbsp onion finely chopped
3/4 cup fat free beef broth
1 cup diced tomatoes canned (fire roasted is yummiest!)
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp chili powder
1/4 tsp paprika
1/4 tsp garlic powder
1/8 tsp cayenne pepper
1 tbsp tomato paste
chopped parsley as garnish
In a medium skillet over medium-high heat, add onion. Top with 1/4 cup beef broth and cook down until onions are tender 5 min.
Add beef and cook until browned.
Add beef and onion mix to an Instant Pot. Add remaining 1/2 cup beef broths and all other ingredients. Stir to combine.
Cook under pressure for 15 to 20 minutes. Serve warm.
Batch cooking tip or Alternate Cooking Method Option:
If you don’t have an Instant Pot, you can cook this in a medium pot. On Step 3, bring the chili to a boil and then reduce to a simmer. Cover and simmer for approximately 20 minutes
If you like a spicier chili, add more cayenne pepper at the end of cooking for more heat. For you brave souls (not me).
If you can't find a suitable fat free beef stock, you can sub water. The beef broth just helps add additional flavor.
Make a double batch and divide into four freezer bags for individual portions to last the entire week.