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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 withhomemade 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.
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?
About Diana Bauman
Diana is a mother of three, proud wife, and humbled daughter of God. She finds the most joy meeting with Jesus in her organic gardens. She is completely blessed to be able to call herself a stay at home mom where she home educates her children, joyfully serves her husband, and cooks nourishing, real food, for her family. She loves connecting with people on facebook, google+, pinterest, and instagram.
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Good day for chili here in Iowa! We also love chili….and your recipe looks very similar to ours!
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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. 🙂
Perfect dish for a cold winter day, Diana! Comforting, rich and full of flavor….love your pictures!
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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!
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Louisesays
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.
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Kevinsays
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. In Jesus, K
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Diana Baumansays
Thanks for sharing, Kevin! I’ll have to try your additions. It sounds wonderful!
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[…] low and slow over the weekend. When I already have broth made, it's a cinch to makesoups, chili, or real food sloppy joes during the […]
Most Common Chili Spices. Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.
If you want more of a smoky flavor, add cumin, Spanish paprika, ancho chili powder, or a combination. If you are looking for more heat, add cayenne, crushed red pepper, or Hungarian paprika. If it's too spicy add a little brown sugar and some sweet paprika.
Most chili lovers will tell you that this is the ideal cut of meat for stew and chili. Chuck is initially a very tough cut of beef, but when you consider the fact chuck is highly marbled, it turns out this is perfect for the low-and-slow way to cook the perfect Texas chili.
Stir some puréed pumpkin into your chili just after sautéing your aromatics (onions, garlic, etc...) and before adding any liquid. This will deepen and sweeten its flavor, making it a great balance for all the chile peppers and heat.
Beans and non-vegetable fillers such as rice and pasta are not allowed." If that sounds a bit uptight, the ICS's Homestyle Chili competition defines chili as: "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices, and other ingredients.
With only about 1 tablespoon per pot added toward the end of the cooking process, the vinegar will make the flavors more vibrant without overwhelming the dish with its biting tang. Through just a splash, everything becomes a little brighter, and the chili's flavors are more balanced.
The best beans for chili are pinto, kidney, and black beans, like in this easy and tasty recipe. This 3-bean chili freezes great for meals later in the week. If you prefer thinner chili, add an extra can of tomato sauce. The green chiles are not hot and add a wonderful flavor, so don't be afraid to use them.
Chili cooks low and slow, so you need enough liquid to tenderize the meat and keep everything from drying out. That liquid should also add flavor to the chili, so use chicken, beef, or vegetable stock, or beer.
The tomato paste adds color and rich flavor to our chili. Now we have our flavorful base, you are going to finish the chili with pureed tomatoes, beef broth (or chicken broth), and beans. Beans make this chili hearty — I like pinto beans or kidney beans.
If you are making chili that will cook for 30 to 40 minutes, diced tomatoes will work best. If you want to make a quick, fresh-flavored tomato sauce with basil, choose the crushed tomatoes. You will only need to cook the sauce for about 20 minutes to get the right thickness and a balanced flavor.
Sweet onions are great for caramelizing due to their higher sugar content. You can cook them into your chili, serve them raw over top, or even elevate your chili with a sophisticated caramelized onion topping! Some of my favorite sweet onions are Walla, Walla, Maui, and Vidalia Onions.
The best ground beef for chili has some fat, so 85% lean is ideal. Don't be tempted to use extra-lean beef or drain off the fat after browning the meat. The fat bastes the meat during cooking, which adds richness to the sauce and keeps the meat moist.
Professional chefs shared their favorite ways to turn a can of chili into a tastier option. Cocoa, beer, and cinnamon are ingredients that'll boost the flavor of your dish. Fresh toppings are an easy way to add new flavor and texture to the premade meal.
Chili must: LOOK GOOD, SMELL GOOD and TASTE GOOD. If in a competition, it must do so lukewarm in a styrofoam cup. It also must look good on as small plastic teaspoon used for judging and tasting. Chili that doesn't win violates one or more of the three basics.
Ground Beef: Provides the hearty meaty base for the chili. Opt for 85% lean; the fat enriches the meat, enhancing the dish's overall flavor and texture. And don't stress about the fat—post-cooking, it's easy to skim off any excess. Baking Soda: Helps tenderize the beef by locking in moisture, making it more succulent.
Introduction: My name is Frankie Dare, I am a funny, beautiful, proud, fair, pleasant, cheerful, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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