When I think of comfort food my mind turns to chili. Chili is an incredibly versatile one pot dish. Pack in a thermos for a day trip, serve it to friends at a party or snuggle up and enjoy yourself while watching a movie. If you’re into sports, chili is right up there with nachos and pizza for essential game day eating. It feeds a large crowd for a reasonable price and provides excellent leftovers.
This chili is remarkably easy to make and can be cooked in a big batch. I think it’s perfectly balanced with just the right amount of spices, hearty chunks of meat, spiced tomato-y sauce and filling beans. If you’re looking for true Paleo version just forgo the beans and you’re set.
While it is sometimes considered a cold weather food, I enjoy chili year-round and you should to! It is one of my go-to meals for busy days because I can have a filling healthy meal that feeds my whole family (with leftovers) in about a half hour.
We are heading out with the kids today for skating lessons, followed by grocery shopping and then my husband’s soccer game. Can you guess what I’m throwing on to simplify dinner?
Hearty Chili Recipe
FOR THE CHILI
- 1.5 tbsp fat of choice
- 1 large onion, chopped
- 1 large carrot, shredded
- 2 pounds grass-fed ground beef
- 1 can organic canned pinto beans, drained & rinsed (398ml) (optional)
- 1 can organic canned black beans, drained & rinsed (398ml) (optional)
- 1 can ground tomatoes or whole tomatoes (796 ml) (I just whizzed in my blender for a couple of seconds)
- 1 small can tomato paste (156 ml)
- 1/8 cup apple cider vinegar
- 2 tbsp chilli powder
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp paprika
- 2 tsp dried oregano
- 1 tsp salt or to taste
- 1/2 tsp ground coriander
FOR THE TOPPINGS
- Red pepper flakes
- Chopped green onion
- One recipe Avocado Aioli
Don’t let the long list of ingredients scare you off, half are just spices. You can mix the spices in advance which makes this recipe even simpler.
- Melt the fat in a medium to large dutch oven or heavy bottomed pot
- Sauté the onion + shredded carrot until soft, adding a pinch of salt to bring out natural flavours
- Add the vinegar to the onion + carrot mixture, stirring constantly until the liquid evaporates
- Add ground beef and brown, breaking up into small pieces until no longer pink
- Add spices and salt then mix well, let cook for 1-2 minutes
- Add the tomato paste and let cook off for 1-2 minutes
- Add the ground tomatoes and stir to combine
- Add the beans, if using, and combine well. Let chilli come to just under a boil, reduce heat and simmer for a few minutes to warm up the beans.
- Serve in warm bowls topped with all the fixings!
Will you be joining me by making this chili tonight?
I LOVE comments. Hope to hear from you today! xo Hollie