Golo Chili Recipe

The Golo Chili Recipe is everything a high-protein, macro-friendly dish should be: hearty, delicious, and deeply customizable. Whether you’re focused on fat loss, muscle gain, or simply eating well without spending hours in the kitchen, this chili checks every box.

What makes this recipe stand out is how cleverly it blends lean protein, fiber-rich vegetables, and slow-simmered spices to create a dish that’s both comforting and clean. With minimal prep and smart ingredients like gelatin and potatoes, it delivers big flavor without relying on excess fat or calories.

And it’s just spicy enough to keep your tastebuds guessing.

Designed with meal prep in mind, this chili stores beautifully and holds its flavor all week long. Each bite is a powerhouse of nutrients-making it a go-to staple whether you’re managing your macros or simply trying to eat more whole foods. It’s proof that healthy food doesn’t have to be boring, and that meal prepping can actually be something you look forward to.

What Does Golo Chili Taste Like?

Okay, so, let me tell you-Golo Chili tastes so good! It’s warm, cozy, and just a little spicy. The beef is super yummy and has that deep, meaty flavor that makes you go “mmm!” The beans are soft, and the tomatoes make everything kind of saucy and rich. Oh, and the little bit of cocoa? It’s like a secret flavor that makes it taste deep and special.

You’ll also taste sweet peppers, onions, and a tiny bit of heat from the jalapeños. But don’t worry-it’s not too spicy. It’s just enough to make your mouth feel warm. The potatoes are soft and kind of buttery. They help fill you up and make every bite taste just right.

So yeah, Golo Chili is big on flavor but still simple and kind. It’s like a hug in a bowl! It’s the kind of food you want to eat when you’re tired, hungry, or just need something happy in your tummy. Even picky eaters might say, “Wow, this is really good!”

Ingredients Required for Golo Chili Recipe

Here’s the list of Ingredients you’ll need to make this Golo Chili Recipe

Protein & Base

• 900g (2 lbs) extra-lean ground beef (5% fat)
  Alternative: Use 20% fat beef, blot excess fat to reduce calories.

Vegetables

• 3 red bell peppers, diced
• 3 jalapeños, diced (adjust to heat preference)
• 2 yellow onions (200g), diced
• 4 garlic cloves, minced
• 400g potatoes, diced (skins on, washed)

Liquid & Flavor Boosters

• 250g cold water
• 20g vegetable stock powder
• 18g dry gelatin (for rich, meaty texture)

Spices & Seasoning

• 6g (2 tsp) chili powder
• 6g (2 tsp) paprika
• 6g (2 tsp) ground cumin
• Salt and freshly ground black pepper, to taste

Other Additions

• 800g (2 cans) crushed tomatoes
• 400g kidney beans, with liquid
• 15g unsweetened cocoa powder

Kitchen Utensil You’ll Need

1. Large cast iron skillet or sauté pan (11-inch / 28cm)
2. Large soup pot or Dutch oven
3. Sharp chef’s knife
4. Cutting board
5. Wooden spoon or spatula
6. Mixing bowl
7. Measuring spoons
8. Meal prep containers (for storage)

Prep Time: 15 minutes
Cook Time: 45 minutes

How to Make Golo Chili

Simply follow the steps given below to make your Golo Chili at home

1. Brown the Beef
Start by heating a cast iron pan over medium-high with a touch of oil. Add the ground beef, breaking it up so it browns evenly. If the pan is overcrowded, cook in batches for better caramelization.

Calorie Tip: Using 20% fat beef? After browning, press a paper towel over the meat to soak up excess fat and save on calories.

Transfer the browned meat into a large soup pot and set aside.

2. Sauté the Veggies
In the same pan, add all the diced vegetables-peppers, jalapeños, onions-and sauté for 3–5 minutes until they begin to caramelize. Add garlic and stir for another 30 seconds.

3. Bloom the Gelatin Stock
While the veggies are cooking, stir vegetable stock powder and gelatin into 250g cold water and let it bloom. This step boosts flavor and mimics the richness of long-simmered meat.

4. Add the Spices
Add chili powder, paprika, cumin, black pepper, and salt to the pan. Toast the spices with the vegetables for 20–30 seconds.

Deglaze with the prepared gelatin stock to lift the flavorful bits from the bottom of the pan.

5. Combine Everything
Transfer the vegetable mixture into the soup pot with the beef. Add crushed tomatoes, kidney beans (with liquid), cocoa powder, and diced potatoes. Stir well to combine.

6. Simmer
Cover and simmer on medium-low heat for 30–40 minutes until the potatoes are tender. For the last 10 minutes, remove the lid to reduce excess liquid and concentrate the flavors.

7. Season & Portion
Taste and adjust seasoning with more salt if needed. Let it cool slightly, then divide into 5 meal prep containers. Each container holds a protein-packed, flavor-rich serving ready to fuel your week.

Let the chili cool before sealing the containers to prevent condensation and soggy storage. 

Check another popular chili recipe, called Drew Magary Chili Recipe

Nutrition Info (Per Serving, with Extra-Lean Beef)
Calories: 560
Protein: 54g
Carbs: 54g
Fat: 13g
If using 20% fat beef:
Calories rise to ~770, with 40g fat and 48g protein.

Some Tasty Ways To Customize and Serve This Golo Chili

1. Loaded Over Steamed Rice
We’ve done this one so many times-simple white jasmine rice or brown rice makes the perfect bed for Golo Chili. The starch soaks up all that deep chili flavor, and it’s incredibly filling. If you’re watching carbs, cauliflower rice works great too!

2. Topped with Greek Yogurt and Shredded Cheese
Swap sour cream for thick Greek yogurt-it adds creaminess, tang, and a boost of protein. We also love tossing on a sprinkle of reduced-fat cheddar or mozzarella. It’s like chili nachos.

3. Stuffed in a Wrap or Tortilla
We’ve wrapped it up in whole wheat tortillas and it’s a game-changer. Add some avocado slices, fresh lettuce, and roll it up burrito-style. It’s a mess in the best way.

4. With a Fried or Poached Egg on Top
This is one of those chef’s kiss additions we didn’t expect to love as much as we do. That runny yolk mixing with the chili? Unreal. Especially good for brunch-y meal prep.

5. As a Chili “Nacho Bowl”
Hear us out-air fry or bake some high-protein tortilla chips, then top them with Golo Chili, a bit of cheese, jalapeños, and yogurt. It’s a protein-packed version of game-day food. Total crowd-pleaser.

6. Loaded Baked Potato Topping
We love scooping a hearty portion of chili over a baked potato or sweet potato. Sprinkle on a little cheese or chives, and boom-comfort food that still fits your macros.

7. As a Breakfast Hash Remix
Toss leftover chili in a skillet with diced potatoes and crack in a couple of eggs. It’s a savory, spicy breakfast that’ll keep you full for hours. Great after a workout, too.

8. Scooped Up with Warm Flatbread or Pita
We’ve dipped naan and even pita triangles in this chili, and it’s shockingly satisfying. It turns into this rustic, cozy dish you’ll crave on a rainy day.

9. With Zoodles or Spaghetti Squash
For a lighter, lower-carb dinner, we’ve served it over spiralized zucchini or roasted spaghetti squash. It’s like chili spaghetti-but better for your waistline.

10. Chili-Stuffed Bell Peppers
Okay, this one’s fancy but super doable. Hollow out bell peppers, fill them with Golo Chili, top with a bit of cheese, and bake until the peppers are soft. It’s great for dinner parties or just impressing yourself midweek.

Some Tips on This Golo Chili Recipe

1. Use lean beef if you can.
It has less fat and fewer calories. If you only have the regular kind, that’s okay! Just press a paper towel on top after cooking to soak up some of the fat.

2. Chop your veggies the same size.
When your peppers, onions, and potatoes are all cut the same size, they cook more evenly. No surprise crunchy bits!

3. Be careful with spicy peppers.
Jalapeños can be hot! If you don’t like too much heat, remove the seeds-or use milder peppers like bell peppers.

4. Don’t skip the garlic.
Garlic adds big flavor. Four little cloves might not seem like a lot, but they make a big difference.

5. Let the gelatin bloom in cold water.
It sounds fancy, but it’s easy. Just mix it with cold water and let it sit. It makes the chili feel rich and cozy, like it cooked all day.

6. Toast the spices for extra flavor.
Just a quick stir in the hot pan wakes up the chili powder, paprika, and cumin. You’ll smell the difference!

7. Add cocoa powder-it’s magic!
It might sound weird, but just a little cocoa makes the chili deeper and richer. Don’t worry, it won’t taste like chocolate.

8. Simmer slow and low.
Let the pot cook gently so all the flavors can become best friends. Take your time-your patience will pay off!

9. Taste before you serve.
A tiny taste at the end helps. You might need just a pinch more salt to make it perfect.

10. Cool before packing.
If you’re storing it in containers, let it cool down a bit first. That way, you don’t get soggy lids and steamy messes!

How to Store and Reheat Golo Chili

Store Golo Chili in airtight meal prep containers in the refrigerator for up to 5 days. To reheat, microwave on medium heat for 2–3 minutes, stirring halfway through. For best results on the stovetop, reheat over medium-low heat, stirring occasionally until warmed through. Avoid repeatedly reheating the same portion to maintain texture and flavor.

Common Queries on This Golo Chili Recipe

Here, we’ve got you covered with some common questions about the Golo Chili that people often ask.

1. Can I use ground turkey instead of beef?

Yes, absolutely! We’ve tried this with 93% lean ground turkey, and it still turns out flavorful. Just keep in mind turkey has a milder taste, so you may want to boost the spices a bit to balance it out.

2. What’s the purpose of adding gelatin to chili?

Great question-we get this one a lot! Gelatin adds a subtle richness and body to the chili that mimics slow-cooked meats. It’s a game-changer if you want that velvety, comforting texture without needing hours on the stove.

3. Can I skip the potatoes?

You can, but we wouldn’t recommend it. Potatoes make this chili more filling without piling on calories. They’re also one of the most satiating foods per calorie, which really helps if you’re watching your portions.

4. How spicy is this recipe?

With 3 jalapeños, it has a medium kick. If you’re sensitive to heat, feel free to de-seed the jalapeños or swap in milder peppers like poblanos. On the flip side, if you love spice, try adding a habanero or a pinch of cayenne-we’ve done both!

5. I only have 20% fat ground beef-will that ruin the recipe?

Not at all! We’ve tested it both ways. If you’re calorie-conscious, you can blot out some of the fat after browning the meat with a paper towel. That alone can save around 100–150 calories per serving.

6. Do I need to rinse the canned kidney beans?

Nope, and we actually recommend not rinsing them for this recipe. The starchy liquid adds extra body to the chili. We’ve tried both ways and find the unrinsed beans make it heartier.

7. Can I freeze this chili?

Yes! It freezes beautifully. Just let it cool completely before portioning into freezer-safe containers. It’ll keep for up to 3 months. We’ve taken it camping and road-tripping-still tastes amazing after a reheat.

8. Is the cocoa powder really necessary?

We had the same hesitation at first-but yes, it makes a difference. Cocoa doesn’t make the chili taste like chocolate; it just adds a rich, earthy depth. Once you try it, you won’t go back.

9. How long will it last in the fridge?

About 4–5 days, easy. We’ve kept it in airtight containers and the flavor actually improves over time. It’s the kind of dish that tastes even better on day two.

10. Can I make this in a slow cooker?

Definitely. Brown the beef and sauté the veggies first (for best flavor), then throw everything into your slow cooker and set it on low for 6–8 hours or high for 3–4 hours. We’ve tested it both stovetop and slow cooker-equally delicious.

This Golo Chili is more than just a meal-it’s a strategy. High in protein, filling, and made from wholesome ingredients, it’s the kind of dish that makes sticking to your goals feel easy and enjoyable.

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Feel free to share your experience with this recipe by trying it out. Don’t forget to drop a comment and provide your feedback on the blog for us to read.