Sure, your dad’s chili was good and all, but it could have had a bit less beans and a ton more veggies, right? This large-batch beef based chili stays true to the classic dish but bulks it up with the addition of affordable veggies that are available year-round.
Course: Main Course
1 ½poundground beefmedium
3/4cupcarrotspeeled and diced
1cupgreen bell pepperveins and seeds removed and diced
1cupred bell pepperveins and seeds removed and diced
2jalapenosveins and seeds removed and diced
1candiced tomatoes796 ml
1cantomato paste156 ml
1/2teaspoonred chili flakes
chopped green onionsfor serving
In medium-large dutch oven, brown and drain ground beef.
Add onions and cook over medium heat for 3 minutes. Add vegetables, canned goods, spices and water. Mix until well combined.
Heat to a boil. Reduce heat and let simmer for 45 minutes, checking every 15 minutes to stir. Add extra water in 1/4 cup increments if chili is too dry.
Top with green onions and serve with toast or refer to serving suggestions below!
Serving Suggestion: Chili doesn’t have to be served on toast. Break the rules and go rogue by serving this flavourful chili over budget friendly options such as pasta, polenta, or even steamed cabbage!