Game Day Meat & Olive Chili

4 Servings
1 hr 20 min

Have you ever had a meat & olive chili? Neither had I until I recently came up with this recipe. Chili is one of the first comfort food that comes to my mind when it comes to cooking food for the Big Game! Our family is currently doing Whole30 for the entire month of January so I’ve been trying to come up with a recipe that we could enjoy while still cheering on our favorite teams! When Mezzetta reached out to me about creating a recipe using their Castelvetrano Olives, I knew exactly what to make! I decided to make a meat & olive chili for the big game.

Affiliate Disclosure

This post and recipe are sponsored by Mezzetta. The recipe and opinions expressed in this blog post however are my own.


A Meat & olive chili
Game Day Meat & Olive Chili

My husband’s family is Sicilian and they love Castelvetrano Olives! Let’s be honest, I love them too! They are sooo good and buttery with just the right amount of salt too. Since we are currently on a Whole30 diet, I needed something in place of beans (beans are not allowed on a Whole30 diet). At first I tried making a chili with only 1/4 cup of pitted and diced Castelvetrano olives. I found that I couldn’t taste enough of the olives so I increased the amount to 1/3 cup (If you really wanted to, you could increase the amount to 1/2 cup or even more in the recipe).


These Castelvetrano Olives are packed full of flavor and when left to sit overnight, this chili becomes so flavorful! I like to finish the chili with fresh cilantro, avocado slices, and diced Castelvetrano Olives. If you aren’t on Whole30, you may even want to add a spoonful of sour-cream on top.


If you have time, I recommend making this recipe in advance. This allows the chili time to sit and the flavors to really emerge. Doesn’t it always seem like soups & stews are better the next day anyway? This recipe made 4 large bowls of chili. If you are serving as a game day side, you may find that it serves more!


I’d love to hear from you if you try this recipe! Don’t forget to PIN it to Pinterest so you can easily bookmark this recipe to try later too. Happy Cooking!


You Might Also ENJOY:

– Loaded Pulled Pork Sweet Potato


– Gluten Free Blueberry Muffins


– Cucumber Mint Vodka Cooler

Recipe details

  • 4  Servings
  • Prep time: 20 Minutes Cook time: 1 Hours Total time: 1 hr 20 min
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Ingredients


  • 1 tbsp olive oil
  • 1 yellow onion diced finely
  • 3 garlic cloves minced and diced finely
  • 1 lb lean ground beef
  • 1/3 cup Mezzetta Roasted Red Bell Peppers diced finely
  • 2 tbsp tomato paste
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp oregano
  • 26 oz finely chopped tomatoes
  • 1/3 cup Mezzetta Castelvetrano Olives Pitted and diced
  • 1/2 cup Beef Broth

Toppings

  • 1 avocado sliced or diced
  • 1 cup cilantro chopped
  • 1/3 cup Mezzetta Castelvetrano Olives Pitted and diced

Instructions


Combine 1 diced yellow onion, 3 minced garlic cloves, and 1/3 cup of Mezzetta Roasted Red Bell Peppers. Set aside
Heat 1 tbsp of olive oil in dutch oven pan. Add 1 lb of ground beef. Break beef up and let brown for 4-5 minutes. Continue cooking until beef is mostly cooked.
Add the onion, garlic, and bell peppers to the ground beef. Cook until softened, about 5 minutes. Add tomato paste, chili powder, cumin, and oregano to dutch oven. Cook for 2 minutes, stirring frequently.
Stir in finely chopped tomatoes, Mezzetta Castelvetrano Olives (don't forget to pit them), and beef broth.
Reduce the heat to low and simmer for at least 40 minutes to let flavors come together.
Prepare toppings (I like to serve with sliced avocado, cilantro, and Mezzetta Castelvetrano Olives)
Remove chili from heat and season with salt and pepper to taste. Serve with prepared toppings. Enjoy!

Jennifer Gulizia | The Flowering Farmhouse
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