This is actually last night’s dinner.. but today I had it as my post-workout meal.. 💪🏼👊🏼

There are soooooo many different variants to chili. There are so many people claiming to have the ‘original’ recipe. Or as they call it “the one and only chili”.  I think people should lighten up and just enjoy what food there is on the table, to me that’s the most important thing.

This recipe makes about 8 portions. To top it off add some sour cream, creme fraiche or, in my case, greek yoghurt with chives.


  • 750 gr lean ground beef
  • 2 bell peppers (yellow and red) chopped
  • 1 hot pepper chopped
  • 2 red onions chopped
  • 1 sweet onion chopped
  • 1/2 garlic head, pressed
  • 2 bay leaves
  • 1 can kidney beans rinsed
  • 1 can black beans rinsed
  • 1 small can tomato paste
  • 1 tsp cayenne pepper
  • 1 tsp oregano
  • 1 tsp black pepper
  • 1 1/2 tsp kumin
  • 1 1/2 tsp santa maria seasoning
  • 1 tbs olive oil (evoo)
  • 1 liter hot boiled water (you might not need all the water)


Put the ground beef in a hot non sticking frying pan. Sear it until it’s all cooked. Drain the fat.

Get a casserole and put a little evoo in it when hot add the garlic and cook until golden brown. Then add the chopped vegetables and beans cook for about 2 min. After that add the ground beef, seasoning, tomato paste and the bay leaves and water until the ingredients are just underneath the water. Bring it to a boil for about 4 minutes. Then lower the heat and let it simmer for 2-3 hours. Occasionally stirr 😉

This is a type of dish that you can easily make 2 days in advance or freeze in. The longer it sits the more the flavors will combine and the more flavors you will taste. It’s a perfect dish fo a foodprep and super easy to make.

I didn’t add much spices because of the kids.. but normally I love my chili to be hot.


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