I figured it was about time that I shared Our Favourite Beef Chili on the blog. Not only because I think you guys will love it, but because it will make it much easier to find the recipe the next time we make this for dinner.
Over the past 6 1/2 years, I’ve chronicled nearly all of my family’s favourite recipes here. Recipes like the Easy Cheesy Veggie Chowder, Jeanine’s Pot Roast, and Fluffy Pancakes were all a favorite in our house well before they made it to the blog. The same can be said about this beef chili. I’ve made this recipe a number of times already, tweaking it along the way, and always having to look for my stained, tattered piece of paper when I wanted to make it. Now that I’m sharing it here, I can toss the tomato-stained paper that is in the pile of printed recipes. Added bonus – the next time I ask my husband to start the chili for supper, I can tell him “It’s on the blog!” That’s come in handy a number of times already.
Why is this Our Favourite Beef Chili? I think it has to do with the spices. There’s some heat to it, but there’s also something else added with the addition of cinnamon and nutmeg. This chili has no beans, and isn’t just a spicy tomato sauce-type chili. All the veggies and spices really do make it something special. I love to eat mine served over a baked sweet potato with avocado slices on top, but the rest of the family likes to eat theirs with gluten-free cornbread muffins.