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Meat & Olive Chili

Game Day Meat & Olive Chili

This recipe is sponsored by Mezzetta. The recipe and opinions in this blog post are my own.
Mezzetta makes game day Betta! This tasty meat and olive chili is perfect for the big game! The castelvetrano olives turn ordinary chili into amazing! Top with cilantro, avocado, and pitted olives!
5 from 1 vote
Prep Time 20 mins
Cook Time 1 hr
Course Dinner
Cuisine American
Servings 4 Servings


  • 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


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


  • 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!
Keyword chili, meat, olives, party food, soup, whole30