Every one has a go-to chili recipe. Some are simple and mild, some are complex and spicy. Some are beef, pork and chicken based and even vegetarian varieties. There are whole chili cook-offs devoted to awarding someone with the best chili. It’s serious stuff. Now, while I wouldn’t be lining up to enter my chili in a contest, I’m partial to thinking that mine is pretty darn good.
This spicy balsamic beanless variety is one of my favourite ways to make chili. The balsamic vinegar adds just a little sweetness that I find pleasing to my taste buds. I hope you enjoy it, too!
1-2 tbsp of fat (coconut oil, bacon fat, olive oil, ghee)
1 lb ground beef
1 can whole tomatoes (28 fl oz)
4 cloves garlic, minced
1 medium onion, diced
1 yellow pepper, cubed
1 tbsp tomato paste
3 tbsp balsamic vinegar
2 tbsp chili powder
1/2 tsp black pepper
1/2 tsp crushed red pepper
3/4 tsp sea salt
1/2 tsp cinnamon
1/2 tsp turmeric
1 tsp cumin
1. Combine spices in a small bowl and set aside.
2. In a large saute pan on medium heat, melt fat and saute onion until just starting to brown. Then add garlic and saute for another minute.
3. Add ground beef to brown. Then stir in combined spices.
4. Add the whole tomatoes and stir. With a wooden spoon, burst the tomatoes. Using a sharp knife, slice them into smaller chunks.
5. Add bell peppers, tomato paste and balsamic vinegar and mix well.
6. Reduce heat to medium-low and simmer uncovered for 45 min – 1 hr or until sauce is reduced to desired thickness.
Serve with a side salad and garnished with avocado. If you tolerate dairy, add some grated sharp cheddar. Enjoy!
Make it your own. Play with the spices or give it a veggie punch by adding one zucchini, cubed and and some sliced cremini mushrooms. When warming up leftovers, I like to toss in a good handful of fresh spinach.