Chili Con Carne is a spicy stew with two types of meat and plenty of zucchini! Serve this with additional toppings like sour cream, Greek yogurt, cheese or diced avocado!
Chili con carne is a Paleo-style diet dream come true! This dish has a lot of hearty beef that’s packed with flavor! There is no doubt that a serving of this chili will keep you filled for hours.
To ensure this dish provided enough substance to stand on its own I used two types of beef; ground beef and diced chuck roast as well as several veggies. Cavemen gathered vegetables too, right?
I can never pass up the opportunity to add zucchini to my stews and chilis so I added both diced green and yellow zucchini as well as some red bell pepper.
Some people hide veggies in dishes so their kids will get the nutrients in their diets. I’m glad that my kids weren’t picky eaters when they were little. I don’t think I cooked zucchini so often that they were hiding it in their napkins like I did as a kid! lol
Plus, the only thing I hid from my kids when they were little was chocolate. I couldn’t fool them though – ever! They were too inquisitive and if they sensed some trickery on my part they would call me out on it! Even to this day they have always scoped out the hidden treats.
I’ll have to ask them if they have ick memories or certain foods. Every kid has them, right?
One batch of this chili con carne goes a long way. I loved having extra for my lunch during the work week, and since I’m lowering my carb intake I ate it “as is.”
Alan on the other hand scooped his portion over rice, and for another meal he had it on top of a baked potato. If I could stretch it a couple of more meals I would have made chili dogs with the remaining chili!
Adding some sour cream, shredded cheese and diced avocados are some of my favorite toppings. It seems to cool down the flavors a bit. Fresh cilantro is the extra punch of flavor that rounds off this meal nicely.
Chili Con Carne and Veggies
- 1 pound ground beef
- 1 1/2 pounds chuck roast or top sirloin, cut in 1/2" pieces
- 2 tablespoons olive oil
- 1 large onion, diced
- 1/2 large red bell pepper, diced
- 1 cup green zucchini. diced
- 1 cup yellow zucchini, diced
- 2 tablespoons chili powder
- 1 1/2 tablespoons cumin
- 1 teaspoon paprika
- 3 garlic cloves, minced
- 1 teaspoons kosher salt
- 1/2 teaspoon pepper, ground
- 1 can Rotel diced tomatoes & Green Chilis
- 2 tablespoons tomato paste
- 2 cups beef broth OR 2 cups water with two teaspoons beef bullion concentrate
- 1 teaspoon corn starch or arrowroot mixed with 2 tablespoons water
- sour cream
- Greek yogurt
- diced avocado
- In a large skillet heat oil on medium-high. Add the ground beef and break up with spoon. As it is cooking add the chuck roast. Drain any water/grease from the meat and then add the onion and continue to cook until translucent. Add the red pepper and vegetables. Stir in the spices: garlic, chili powder, paprika, cumin, salt, pepper until all the ingredients are well coated.
- Add the diced tomatoes, tomato paste, and beef broth. When the stew begins to reach a slight boil reduce the heat to simmer. Cover and cook for 30 minutes.
- If you would like to thicken the broth stir in the cornstarch mix and cook until desired consistency is reached. Serve with your favorite toppings