Terrifyingly Tasty Chili

We had a day of Fall here in San Diego! It went from 100º on Saturday, to a beautiful, crisp Sunday, with the temps maxing out around 75º. Now that’s what I’m talking about! We started the picturesque Fall day with a walk in the preserve with these guys. (I had to pause to take a picture because it actually looked like we have real seasons here!) 

We also had plans to have friends over later to watch football, so I decided it would be the perfect opportunity to make the season’s first batch of chili. I looked around the web and in my cookbooks for a recipe to go off, and none of them jumped out at me…so I decided to go for it freestyle!

The result was one of the best bowls of chili I ever did have. Good thing I wrote down the measurements because I will be making this again when (if) the weather truly turns chilly (pun intended.) I made a huge pot on the stove and there was just barely enough leftover for Travis to take in his lunch the next day. I would say it was a crowd pleaser! (He actually told me, after his 3rd bowl, that he doesn’t usually like chili very much…huh, news to me!)

This was a great meal to make on a slow Sunday, as it simmered on the stove for a few hours. But it could also EASILY be made in the CrockPot or Instant Pot for a weeknight meal. No matter how you make it, the key is in letting the ingredients meld together to make the perfect flavors and texture. It has no beans (to make it Paleo) but we make up for it with extra veggies to add texture and variety 🙂

I am calling it Terrifyingly Tasty Chili because I think it would be the PERFECT meal to serve on Halloween before the trick or treating begins! (Gotta have a healthy, filling meal in those bellies to cushion all that sugar.)

Whether this makes it on next week’s meal plan, or you save it for the upcoming spooky holiday, I hope it is as big of a hit in your house as it was in mine!

(Check out my Facebook page for the super rudimentary video showing how I made a big pot of this stuff!)

Ingredients: 

• 2 Tbsp oil
• 2 Lbs ground beef
• 1 medium yellow onion, diced
  • 2 1/2 Tbsp chili powder
  • 3 tsp salt
  • 2 tsp cumin
  • 1 tsp paprika
  • 1/4 tsp curry powder
  • 1/4 tsp cinnamon
  • 1/4 tsp pepper
  • 1/4 tsp oregano
• 1 large carrot, diced
• 1 large zucchini, diced
• 3 cloves garlic, minced
• 1 jalapeno, seeds and ribs removed, diced
• 2 bell peppers, diced
• 1/2 cup canned pumpkin
• 36 oz canned/jarred tomatoes (I used 18 oz crushed and 18 oz diced)
• 2 Tbsp tomato paste
• 1 cup chicken broth (could definitely use beef broth, I just didn’t have any!)
• 1 ounce unsweetened baking chocolate, or 1 Tbsp Cocoa powder

Instructions:

1. Heat oil on medium in a large pot and add onion and garlic. Saute for about 2 minutes.
2. Add meat and brown completely, breaking up any big pieces and mixing periodically. (If using a crockpot, transfer meat mixture to the pot and add all remaining ingredients, and cook on low for 6-8 hours.)
3. Add seasonings and mix well to combine with meat.
4. Add all chopped veggies and mix well. Allow to cook in with meat for about 3 minutes.
5. Add pumpkin, tomato paste, tomato sauce, and broth.
6. Allow to simmer on low, covered, for at least 30 minutes, or up to 4 hours. 
7. When about ready to serve, add the chocolate and mix well.
8. Serve with all the toppings! We went with cheese, onion, cilantro, and corn chips 

Print

Terrifyingly Tasty Chili

Prep Time

15 mins

Cook Time

3 hrs

Total Time

3 hrs 15 mins

 

Perfect for any night of the week, but especially Halloween this bean-less chili is terrifyingly tasty, healthy, and worthy of second or third servings!

Course: Main Course

Servings: 6

Author: Our Fine Day

Ingredients

• 2 Tbsp oil
• 2 Lbs ground beef
• 1 medium yellow onion diced
• 2 1/2 Tbsp chili powder
• 3 tsp salt
• 2 tsp cumin
• 1 tsp paprika
• 1/4 tsp curry powder
• 1/4 tsp cinnamon
• 1/4 tsp pepper
• 1/4 tsp oregano
• 1 large carrot diced
• 1 large zucchini diced
• 3 cloves garlic minced
• 1 jalapeno seeds and ribs removed, diced
• 2 bell peppers diced
• 1/2 cup canned pumpkin
• 36 oz canned/jarred tomatoes I used 18 oz crushed and 18 oz diced
• 2 Tbsp tomato paste
• 1 cup chicken broth could definitely use beef broth, I just didn't have any!
• 1 ounce unsweetened baking chocolate or 1 Tbsp Cocoa powder

Instructions

1. Heat oil on medium in a large pot and add onion and garlic. Saute for about 2 minutes.
2. Add meat and brown completely, breaking up any big pieces and mixing periodically. (If using a Crockpot, transfer meat mixture to the pot and add all remaining ingredients, and cook on low for 6-8 hours.)
3. Add seasonings and mix well to combine with meat.
4. Add all chopped veggies and mix well. Allow to cook in with meat for about 3 minutes.
5. Add pumpkin, tomato paste, tomato sauce, and broth.
6. Allow to simmer on low, covered, for at least 30 minutes, or up to 4 hours.
7. When about ready to serve, add the chocolate and mix well.
8. Serve with all the toppings! We went with cheese, onion, cilantro, and corn chips

Don’t feel bad if you go back for seconds, I know I did!