There is nothing like a chili to warm you up on a cold day. This beef chili recipe is not overly spicy and with such a large variety of ingredients it certainly has a lot of depth. The bit I like best is that with this being a general all-purpose base chili it can be readily adapted and customized into a truly expansive array of dishes.

Just make a large batch and then some of what is not instantly consumed can go in the freezer while some can be used as the basis for other dishes tomorrow. I have included some variations and serving suggestions at the end of this recipe as well as slow cooker instructions. Enjoy!

Ingredients:

• 1 28-Ounce Can each of Diced Tomatoes with Juice and Tomato Puree
• 1 Kg (a bit more than 2 Pounds) of Ground Lean Beef
• 2 Large Onions
• 2 Limes
• 1 Red Capsicum (Bell Pepper)
• 6 Cloves of Garlic
• ¼ Cup of Chili Powder
• 2 Tablespoons of Olive Oil (Actually you can use any oil you desire. They all work well when it comes to chili.).
• 1 Tablespoon of Ground Cumin
• 2 Teaspoons of Ground Coriander
• 1 Teaspoon each of Dried Oregano, Red Pepper Flakes, Vegetable Extract and Lemon Juice
• ½ Teaspoon each of Cayenne Pepper and Salt
• 2 Splashes of Tabasco Sauce
• Additional Salt to Taste

Method:

1. Finely chop the onions (the finer the better)
2. Cut the capsicum into ½ inch cubes
3. Mince the garlic (a garlic press is ideal for doing this)
4. Cut the limes into wedges

Cooking:

1. Over a medium heat using a large Dutch oven heat the oil till it begins shimmering but not smoking (this will take about 3½ minutes)
2. Once the oil is ready add the finely chopped onions, capsicum (bell pepper), crushed garlic, chili powder, cumin, coriander, pepper flakes, oregano and cayenne pepper. While stirring occasionally cook these ingredients until the vegetables become soft and are just starting to brown (approximately ten minutes).
3. Now increase the heat to medium high and crumble in half of the ground beef. While cooking use a wooden spoon to break up any clumps of beef. Continue cooking until the ground beef is no longer pink and is on the verge of turning brown (about 4 minutes).
4. Add the remaining beef and cook as before using your wooden spoon to break up any clumps. Continue until this batch of ground beef is also no longer pink.
5. It is now time to add the tomatoes, the tomato juice, the tomato puree and ½ a teaspoon of salt. Bring to the boil.
6. Add the lemon juice, Tabasco sauce and vegetable extract stirring as you do so
7. Once the vegetable extract is combined reduce the heat to low, cover the Dutch oven and simmer for about one hour, stirring occasionally
8. Remove the lid at this point and continue to simmer (stirring occasionally) for another hour
9. Note that if the chili starts to stick to the bottom of the Dutch oven stir in ½ cup of water. Continue simmering until the beef is nice and tender and the chili’s overall appearance is dark, rich and somewhat thickened slightly. You can adjust the seasoning to taste by adding some extra salt.

Serving Suggestions – You may serve the chili with the lime wedges and/or other condiments as desired. You might wish to try this chili with shredded cheese, chopped cilantro, diced tomatoes or sliced jalapeños.

Variation – One very popular variation of this recipe sees the addition of a couple of cans of drained red kidney beans.

Slow Cooker Option – If you are going to be using a slow cooker for cooking this chili then at the end of step one transfer the cooked beef mixture to your slow cooker. Then add all the other ingredients as directed above. Use the high setting to cook the chili for 4½ hours. Remember to stir occasionally. If you are going to leave the slow cooker stage unattended then add just a little more water to prevent the meat from sticking to the bottom and burning.