Best Beef Chili Recipe

Photo Credit: Cookery Bookery

When it comes to simple healthy recipes, chilli is one of the top recipes to make. Especially for when it’s chilly outside, there's nothing like a good, hearty chilli to warm you up from the inside out. It's also such a great recipe because you're left with leftovers that seem to taste better as time passes because the flavours are allowed to meld even more. You can even make a double or triple batch of chilli and put some in the freezer for those quick and easy meals when you're on the go. Just defrost it and put it in a bowl and you have yourself a great meal at any time of day. Sarah from Cookery Bookery shares that she remembers her mother making Pedernales River Chili from a recipe from the Austin Junior Forum’s Lone Star Legacy cookbook. So when she came across a chilli recipe from the Best Recipe cookbook that looked similar to her childhood memory of chilli, she had to give it a try. Sarah especially loves the amazing flavour that's achieved by cooking the onions, peppers, garlic and spices before anything else. Doing this before making any stew, chilli or soup really allows the flavours of these foods to come out.

Also, this recipe even suggests serving your finished chilli with condiments like fresh tomatoes, avocado, red onion, and cilantro, as well as some sour cream and cheese. Sarah doesn't serve the condiments on the side, but she does serve up some fresh, homemade cornbread with her chilli. But if you'd like to try it with the condiments, why not give it a go? You could maybe even modify this simple healthy recipe to go in your crock pot too if you prefer using that to make your chilli. All you need to do to make this chilli is to heat some oil in a large pot over medium heat and add in the onions, some bell peppers, garlic, chilli powder, coriander, cumin, pepper flakes, oregano, and of course, cayenne pepper. You'll allow all of this to simmer on lower heat stirring now and then so that it doesn't burn. Cook these ingredients for about 10 minutes then, you'll turn up the heat to medium-high and add in half of the meat of your choice. You can use beef if you like, or for a leaner option, you can use chicken or turkey. Just make sure it's ground meat. You could also leave the meat out altogether if you want a vegetarian or vegan option. As always, if you can, try and use organic pasture-raised meats for a healthier option, not only are the animals treated better, but there is less fat in this type of meat. Cook the meat and break up the chunks using a wooden spoon for 3 to 4 minutes. Then add the rest of the meat and cook for another 3 to 4 minutes.

Next, you'll add in the beans, tomatoes, tomato puree, and some salt and bring it all to a boil. Once it's reached a boil, you can turn the heat down so that all of the ingredients can simmer at a low temperature for 1 hour with the lid on. Then, after 1 hour, take the lid off and allow it to simmer for another hour with the lid off, making sure you stir it often. If you find that the chilli starts to stick to the bottom of the pan, just stir in a half of a cup of water and stir. Taste it after the two hours is up and adjust any of the seasonings as you wish to make it your own. Enjoy this and other simple healthy recipes from Cookery Bookery.***

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