Ingredients
Units
Scale
- 1 tbsp olive oil
- 1 medium yellow onion (chopped)
- 6 cloves garlic (diced)
- 1 lb lean ground beef
- 2 1/2 cups beef broth
- 2 tbsp tomato paste
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 can diced tomatoes (14.5 oz)
- 1 can stewed tomatoes (14.5 oz)
- 1 cup wheat berries
Instructions
- Start warming up the pot.
- Finely chop yellow onion and dice fresh garlic.
- Add olive oil to the pot and let the oil heat up for just a bit
- Toss in onions and garlic. Saute for a minute or two.
- Add lean ground beef. Cook the ground beef until most of the meat is browned through.
- Strain and remove any grease and leftover oil from the meat.
- Add beef stock and whisk in the tomato paste.
- Add diced tomatoes and stewed tomatoes. Do not drain either of these.
- Add the chili powder, cumin, salt, and ground black pepper.
- Add the uncooked wheat berries.
- Bring the chili to a boil, then reduce to simmer, and cook for about 45 minutes to 1 hour.
- Check and stir every 20 minutes or so.
- Depending on the wheat berries you purchase, it could take more or less time. But the key will be to test them, and if they’re still a bit chewy – cook them for longer.
- Serve with your favorite chili toppings (sour cream, green onions, shredded cheese) and sides (homemade buns, tortilla chips).
Notes
- This is a soupy chili—however, it will thicken up when you store leftovers in the refrigerator overnight. I add more beef broth when heating up any leftovers.
- If you’re not a fan of stewed tomatoes, you can add an extra can of diced tomatoes.
- For a spicier chili – add red pepper chili flakes or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Soup, Dinner, Main Dish
- Method: Simmer
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 225
- Sugar: 10.2 g
- Sodium: 940.6 mg
- Fat: 6.7 g
- Carbohydrates: 22.2 g
- Protein: 20.8 g
- Cholesterol: 45.2 mg
