This really is the best beef chili in my opinion! It's loaded with tons of spices and flavor, meat, beans, and extra veggies. The recipe is based off of the chili recipe my mom made growing up that everyone always loved. It was a true crowd pleaser and this one still is today. It's one of those recipes that's really so simple to make and every time people come over they always ask for the recipe. We make it with both beef and sometimes turkey and honestly we love both ways!
Heat a medium to large stock pot. Next, add in the avocado oil. Cook the diced onions and bell peppers until cooked down. About 3-4 minutes.
Next add in the ground beef and season with all of the seasonings. Cook beef until browned and no longer pink. About 5-6 minutes.
Pour in the diced tomatoes, diced green chilis, kidney beans, bay leaf and stock. (You can wait to see the consistency before adding stock to make it thinner. Start with a little and work your way up.) Bring to a boil and then simmer for about 10-15 minutes. Add salt if needed.
Serve in a bowl and enjoy! We love to top ours with shredded cheddar cheese, cilantro, sour cream/Greek yogurt, avocado and lime. Enjoy!
Notes
For Storing: Store in airtight container in the fridge for 3-4 days.