This flavorful chili recipe has pretty much been a staple in our house for the last month and half. The funny thing is I've never really liked chili that much, but I do love me some soup. It's my winter comfort food. I also like the fact that I can make a pot and we can eat off of it for several days, which means less time in the kitchen for me and more time to do other things. But since I do have a husband that needs something a little more hearty (read meatier) than your typical soup, and I've been trying to eat low carb, I decided to come up with a chili recipe that I would enjoy eating too. It's a win win for us. He gets something hearty and filling, and I still get to have my warm and cozy soup.
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This simple chili recipe is packed with flavor. I picked up this Moroccan spice mix out of curiosity one day, and we love using it to season chicken. I love the blend of spices and thought I might like it better than your typical chili seasonings of chili powder, cumin, and cayenne pepper. I also added in several other spices and herbs that are common in Moroccan dishes. I do love me some spices and herbs. They're pretty much what makes cooking fun for me rather than a chore because it's such a simple and healthy way to get creative and add flavor to simple dishes.
I shared a few topping and add in ideas at the bottom of the recipe for if you're not worried about your carb intake. I put butternut squash in the first trial batch and it was so yummy and made for a thicker chili, which I prefer. I love topping it with fresh parsley and cilantro because the fresh herbs add a nice burst of flavor.
You could also turn this into a crockpot chili by following all instructions but rather than cooking and simmering on the stove, put all the ingredients in the crockpot and set it to cook on low for 5-6 hours.
If you try this recipe out, be sure to let me know. You can tag me on Instagram using @whitkenandco or shoot me an email. Hope you enjoy!
p.s. If you like this recipe you might also like this Smokey Corn Chowder. It's another favorite in our house, and just as hearty and cozy.
- 2 lbs. ground beef or lamb
- 2 T olive oil
- 5 garlic cloves minced
- 1 medium onion diced
- 1 yellow, red, or orange bell pepper diced
- 1 poblano pepper diced
- 1 jalapeno pepper diced
- 1 - 28 oz can crushed tomatoes
- 4 cups beef broth
- 1/4 c chili powder
- 1/4 cocoa
- 2 T Moroccan Spice
- 2 T parsley
- 2 t oregano
- 2 t cinnamon
- 1 t ground ginger
- 1/2 t salt
Brown ground beef in a stew pot and drain excess fat. Add spices and mix well.
While the beef is cooking, chop and dice all your veggies. Sautee them in olive oil until onions are translucent. Add them to the meat.
Stir in crushed tomatoes and mix well.
Stir in beef broth.
Bring to a boil and than simmer on low for two hours. This allows the chili to thicken and the spices to set.
Topping Ideas: fresh parsley, fresh cilantro, feta cheese or cheddar cheese, sour cream or greek yogurt, avocado, freshly squeezed lime juice
Add Ins: Chop up 1 butternut squash and sautee it with the other veggies or do the same with 2 sweet potatoes. Drain 1 can of garbanzo beans and add them in when you add the rest of the veggies.
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