The Millennial Chef

Classic Chili


2 lbs of ground beef

Garlic powder

Chili powder

Dried sage


Ground thyme

Ground coriander



Extra virgin olive oil

1 onion, chopped

2 bell peppers, chopped

1 pint of cherry tomatoes (optional), halved

1 15 oz can of pinto beans

1 15 oz can of chick peas

1 15 oz can of diced tomatoes

1 15 oz can of diced tomatoes with green chilies

1 6 oz can of tomato paste

1 10 oz can of tomato soup

1 cup of beef broth (have more on hand in case it gets too thick)

Salt and pepper, to taste


Cheddar cheese

Monterey jack cheese

Pickled jalapenos

Tortilla chips

Sour cream


  1. Take out a large pot and bring it up to medium high heat. Then, add the ground beef and season with 1 tablespoon of salt, garlic powder, chili powder, cumin and paprika, and 1 teaspoon of ground sage, cayenne, ground thyme, coriander, and pepper. Cook until the meat is completely cooked through and then drain the fat and set the meat aside.
  2. Next, add in 1 teaspoon of olive oil (because there will still be some fat left in the pan) and add the onion, bell peppers and tomatoes and season with 1 teaspoon of salt, garlic powder, chili powder, paprika, cumin and pepper. Cook this until the vegetables have softened, about 5-6 minutes. Then, add the meat back in, plus the pinto and chick peas (with the juices), the diced tomatoes, tomato paste, tomato soup and 1 cup of beef broth. Mix it all together and season with more chili powder, garlic powder, cumin and paprika. Taste here and adjust accordingly. Bring the pot up to a boil, then down to a simmer, cover and cook for an hour. Stir occasionally.
  3. Once the chili has cooked for an hour, taste again, and if it seems too thick, add more beef broth. Serve with cheddar and monterey jack cheese, plus pickled jalapenos, tortilla chips and sour cream! I served this with rice as well, but that part is optional

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