Warm, thick, comforting, filling and budget-friendly - those are all the words that I would use to describe this easy chili recipe. Try it and you'll see what I mean.

Serves 4

Cooking time: 30 minutes


  • 2 tbsp olive oil
  • 1 lb Lean ground beef
  • coarse salt
  • freshly cracked black pepper
  • 1 small onion, chopped
  • 2 small carrots, peeled and diced
  • 1 green pepper, seeded and diced
  • 1 jalapeno pepper, seeded and diced (optional)
  • 3 garlic cloves, minced finely
  • 1 tbsp each: chili powder and vegetable blend seasoning
  • 1/2 tsp ground cinnamon or place in a cinnamon stick
  • 1/2 cup beef stock
  • 2 tbsp HP Sauce
  • 1 tbsp balsamic vinegar
  • 1 can black turtle beans (19 oz. or 540ml), drained (not rinsed)
  • can of diced tomatoes (28 fl oz. or 796ml)
1. Preheat a deep medium sized pot, drizzle in 2 tbsp of olive oil and place in the ground beef. Break it up with a wooden spoon and season the meat with salt and pepper. Cook for a couple minutes until brown. Then add in the chopped onions, carrots, green pepper, jalapeno and garlic. Cook and stir for another couple minutes.

2. Add in the dried herbs and spices. Once you can start to smell the spice come through, add in the beef stock, the 2 tbsp of HP Sauce and 1 tbsp of balsamic vinegar.

3. Open both the cans of beans and tomatoes; then add those into the pot as well. Stir gently and let the come up to a bubble. Let the chili reduce to thicken slightly for about 10-15 minutes. Serve immediately.

For Garnish and topper: Sprinkle some chopped green onion, shredded cheddar cheese and spoon a dollop of sour cream. Yum!

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