All Family Big Batch Beef Chili

All Family Big Batch Beef Chili

Adapted from a recipe by Chef Jean-Francois Fortin of the Fairmont Chateau Lake Louise, this chili makes a big pot – perfect for when you have the gang over or want to stock your freezer with speedy weeknight dinners. The seasoning is quite mild so if you want to spice it up, serve with some hot sauce or add ½ tsp chili pepper flakes while sautéing the seasonings.

RatingDifficultyBeginner

ShareTweetSaveShare

All Family Big Batch Beef Chili

Yields16 Servings
Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

 4 lbs (2 kg) medium ground beef
 1 tsp salt
 ½ tsp black pepper
  cup canola oil
 8 tbsp chili powder
 1 tbsp ground cumin
 2 tsp ground coriander
 3 garlic cloves, minced
 2 EACH sweet red and green peppers, diced
 1 large onion, diced
 1 can (28 oz/796 mL) crushed tomatoes
 1 can (5-1/2 oz/156 mL) tomato paste
 2 low-sodium beef broth
 1 (19 oz/540 mL) red kidney beans, drained and rinsed
 Chopped green onion and shredded cheese for garnish (optional)

1

Cook ground beef over medium-high heat in Dutch oven with salt and pepper, breaking up with wooden spoon until browned and cooked through. Pour into a colander in the sink, removing the meat from the pot and draining.

2

In the same pot, preheat the oil over medium-high heat. Add the chili powder, cumin, and coriander; heat, stirring for 1 minute. Add the garlic, red and green peppers, and onion; sauté for 5 minutes, stirring often. Stir in the crushed tomatoes, tomato paste, stock and bay leaf. Bring to boil; reduce heat to medium-low and simmer, stirring occasionally for 15 minutes.

3

Stir in the cooked ground beef and kidney beans and increase heat to medium to bring to a boil. Reduce heat to low and simmer for 25 minutes, stirring occasionally. Remove bay leaf and adjust seasoning to taste. Top each serving with chopped green onion or shredded cheese if desired.

Ingredients

 4 lbs (2 kg) medium ground beef
 1 tsp salt
 ½ tsp black pepper
  cup canola oil
 8 tbsp chili powder
 1 tbsp ground cumin
 2 tsp ground coriander
 3 garlic cloves, minced
 2 EACH sweet red and green peppers, diced
 1 large onion, diced
 1 can (28 oz/796 mL) crushed tomatoes
 1 can (5-1/2 oz/156 mL) tomato paste
 2 low-sodium beef broth
 1 (19 oz/540 mL) red kidney beans, drained and rinsed
 Chopped green onion and shredded cheese for garnish (optional)

Directions

1

Cook ground beef over medium-high heat in Dutch oven with salt and pepper, breaking up with wooden spoon until browned and cooked through. Pour into a colander in the sink, removing the meat from the pot and draining.

2

In the same pot, preheat the oil over medium-high heat. Add the chili powder, cumin, and coriander; heat, stirring for 1 minute. Add the garlic, red and green peppers, and onion; sauté for 5 minutes, stirring often. Stir in the crushed tomatoes, tomato paste, stock and bay leaf. Bring to boil; reduce heat to medium-low and simmer, stirring occasionally for 15 minutes.

3

Stir in the cooked ground beef and kidney beans and increase heat to medium to bring to a boil. Reduce heat to low and simmer for 25 minutes, stirring occasionally. Remove bay leaf and adjust seasoning to taste. Top each serving with chopped green onion or shredded cheese if desired.

All Family Big Batch Beef Chili
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply