Thick, rich and full of flavour, this beef chili is like a big warm bear hug in a bowl! What’s great about this recipe is that you can freeze it for days when you don’t feel like cooking. Also, if you have picky eaters in the house, just chop up the veggies super small and they won’t notice the difference! This recipe calls for a premade package of chili seasonings. If you don’t have it on hand, feel free to substitute it for chili powder. Hope you love this recipe as much as my family does!
Ingredients
1 can red kidney beans, rinsed
2 carrots, diced
3 celery sticks, diced
1 onion, diced
1 garlic clove, minced
½ kg ground beef
½ tsp cinnamon
1 tsp salt
½ tsp pepper
1 pkg chilli seasoning
1 jar strained tomato
1 cup water
2 tbsp olive oil
Instructions
In a pot, heat olive oil on medium heat. Add onion, celery & carrot. Sauté for 10 minutes until softened then set aside.
In the same pot, add ground beef. Season with salt, pepper, garlic & cinnamon, cook through.
Add veggies back to the pot along with beans, strained tomato, garlic, chilli seasoning & water.
Simmer for 20-30 minutes on med-low heat
Top with shredded cheese and sour cream