As we’re still hanging on to the last few weeks of Winter, I wanted to share my recipe for a beef chili – the real food way.
My boys get so excited when they smell chili simmering on the stove top. They enjoy loading up a big bowl with dried bread crumbs and cheese.
The boys devour their chili, licking their bowls clean. With chili sauce dripping down their faces, big brother will usually tell me, “mama, I love chili!”
What I love about my chili is that it’s a home chili made with love – completely yummy and nourishing at the same time.
The chili itself doesn’t take long to make, however, it has tremendous depth in flavor since I make it with homemade beef broth that has simmered for 24 hours.
When my broth is just so and ready to be separated from its bones and stored away, I save all of the vegetables I used to make it in a clear mason jar.
The following day, I use those same vegetables (soaked and flavored full of beefy goodness) and blend it away in two cups of beef broth.
I then use this new mixture, nourishing throughout, to flavor the chili with added vegetables, garlic, and spices.
It tastes wonderful and is so filled with nourishment that you can’t help but smile when your children ask for more.
A simple recipe for a nourishing homemade beef chili that your whole family will enjoy.
- 1/2 large yellow onion, roughly chopped
- 1/2 green pepper, roughly chopped
- 3 cloves garlic, minced or pressed
- 1 lb ground beef
- 3 cups any variety, cooked beans
- 4 tbls tomato paste
- vegetables from homemade beef broth (optional)
- 2 cups beef broth
- 2 cans Muir Glen fire roasted diced tomatoes
- 2 tsp salt
- 1/2 tsp cumin
- 1/2 tsp cayenne pepper
- In a dutch oven, heat 2 tbls extra virgin olive oil. Add the onion, peppers, and garlic. Saute for about 5 minutes.
- Add the ground beef and brown with the peppers and onions.
- While the beef is browning, puree the vegetables that you reserved from the broth with 2 cups of beef broth (This is optional, If you don't have the vegetables, just use 2 cups of beef broth). Set aside.
- Once the meat has browned, add the tomato paste and mix through.
- To the pot, add the diced tomatoes, beans, broth with pureed vegetables, salt, cumin, and cayenne.
- Bring to a boil, lower the heat and simmer for 10 minutes.
What are your favorite Winter time real food soups or stews?
Ally's Sweet & Savory Eats says
Good day for chili here in Iowa! We also love chili….and your recipe looks very similar to ours!
Amy D. says
Hmm…I like my chili very spicy (I know from experience that a 1/2 tsp of cayenne is not going to do it for me) so I think I will add a jalepeno or other hot pepper and let you know how it turns out. 🙂
Mare @ just-making-noise says
Perfect dish for a cold winter day, Diana! Comforting, rich and full of flavor….love your pictures!
Priscilla F. says
I discovered this chili recipe in the fall of 2013, and it’s the only one I use now. So wholesome and delicious – my whole family loves it. I usually double or triple it, use a mix of beef and venison, and sometimes add pumpkin puree and quinoa. Thanks for sharing!
Hubby is a hunter. My venison chili is much the same. Additional seasoning: 1 tsp cocoa powder, dash of cinnamon & zest of an orange. I also add frozen corn & green pepper chunks.
I copied this recipe down from your website several years ago; it is the only one I use. I do modify it somewhat by adding some fresh corn or diced carrots. I also switch up the spice with New Mexico Green Chile powder, and smoked Paprika.
Diana Bauman says
Thanks for sharing, Kevin! I’ll have to try your additions. It sounds wonderful!