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.
- 1 1/2 lbs (600 g) lean ground beef
- 1 medium onion, diced
- 1 large green pepper, seeded and diced
- 1 large red pepper, seeded and diced
- 3 cloves garlic, minced
- 1 teaspoon (5 ml) salt
- 1/2 teaspoon (2.5 ml) ground pepper
- 26 oz (796 ml) can crushed tomatoes
- 5.5 oz (156 ml) can tomato paste
- 1 cup (250 ml) gluten-free low-sodium beef broth
- 1/2 cup (125 ml) pumpkin puree (optional)
- 3 tablespoons (45 ml) chili powder
- 1 tablespoon (15 ml) dried oregano
- 1 tablespoon (15 ml) espresso powder or instant coffee granules
- 1 tablespoon (15 ml) ground cumin
- 1 teaspoon (5 ml) garlic powder
- 1 teaspoon (5 ml) ground cinnamon
- 1 teaspoon (5 ml) ground nutmeg
- 1 teaspoon (5 ml) onion powder
- 1/8 teaspoon (.62 ml) cayenne pepper
- In a large frying pan or Dutch-oven, cook the ground beef, onion, peppers, garlic, salt and pepper over medium-high heat, stirring and breaking up the meat while it cooks, until the meat is dry, and the vegetables are tender.
- Add the rest of the ingredients, and bring to a boil. Reduce heat to low, cover, and simmer for at least 30 minutes. The longer you let it simmer, the more the flavours come together. The chili can also simmer in a slow cooker on low heat, or you can bake it at 325 degrees F in a covered casserole dish, checking occasionally to make sure it isn't drying out. If the chili looks dry, add more water or beef broth until it is the consistency you like.