Red Beef Chili

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I love to use this recipe when we are heading in a million different directions. I can make it ahead of time, and serve it whenever we get to it. It’s full of health, will fill up my kids and is great as leftovers. It also freezes really well.

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Red Beef Chili


1 lb lean ground beef

1/2 onion, chopped

1 can black beans, drained

1 can light red kidney beans, drained

1 can pinto beans, drained

1 can hominy

1 can petite diced tomatoes with tomato juice

1 can tomato paste

1 small can green chilies

1 TBSP chili powder

1 TBSP cumin

1 1/2 tsp salt

2 tsp garlic powder

1 cup chicken broth

1/2 tsp pepper

handful of cilantro, chopped

1 lime

1 TBSP olive oil

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Grab a large frying pan and start sauteing onion in olive oil. When the onion begins to take on a clear appearance, add ground beef and cook until brown.

While that is cooking, put everything else (except for avocado, cilantro and lime) into your crock pot or instant pot. When the beef is done cooking, add it to the pot as well.

Slow cook on hi setting for 4-6 hours. When you are ready to serve, add cilantro, avocado and lime juice. It’s also tasty with sour cream and chips. Eaten with a side of our famous cornbread makes this even more delicious!!

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Hillary HessComment