Beef

Beef Chili Recipe

This easy beef chili recipe is a favorite to make in the fall and winter.

Beef ChiliI almost always have the simple ingredients on hand for this beef chili. In the rare case I don’t have any beef on hand…I just omit it and serve it over rice. This recipe is very simple and quick to make.

Beef Chili

The ingredients include ground beef, kidney beans, chopped tomatoes, onion, garlic, green pepper, chili powder, cayenne pepper, salt, and the two ingredients that I think are absolutely not optional: brown sugar and apple cider vinegar (ACV). Do this: follow the recipe right up until you get to the part where you add the brown sugar and ACV. Before you add those two ingredients, taste the chili. Lacking something, right? Now add the brown sugar and ACV. Let it simmer for a few minutes. Now go back and taste it. See what I mean? You definitely need those two ingredients. You can play around with the amount of each to suit your taste. Sometimes the vinegar really comes through and I might want to tone it down, so I’ll add just a little more sugar. Same goes for the spices…totally up to your taste buds!

chili_collage

Once you’ve added all the ingredients, let it simmer for 30 minutes, at least, if you have the time. Check on it and stir occasionally. You might need to add a bit of water if it gets too thick for you. Totally up to you. Some like it more like a soup; I tend to like it a bit thick and chunky. Garnish with some grated cheddar cheese or a dollop of sour cream. Cornbread or garlic toast on the side is always appreciated, too.

Enjoy!

Beef ChiliOriginal recipe posted January 15, 2016. Photos updated December 6, 2016. Recipe remains the same.

Beef Chili Recipe
 
Prep time
Cook time
Total time
 
Beef Chili Recipe
Author:
Serves: 4 servings
Ingredients
  • ½ lb. ground beef
  • 1 can (or box) chopped tomatoes
  • 1 can (or box) kidney beans; rinsed and drained
  • 1 small sweet onion, chopped
  • 1 green pepper, chopped
  • 2-3 cloves garlic, peeled and chopped
  • 1 Tbsp. chili power
  • ⅛ tsp cayenne pepper (optional)
  • salt, to taste, as needed
  • 2 Tbsp. brown sugar
  • 1 Tbsp. apple cider vinegar
  • 1 Tbsp olive oil
Instructions
  1. Heat olive oil in large pot, over medium high heat and brown the beef. Before beef is completely browned, add onion, peppers, garlic and a pinch of salt. Continue to brown until onions are translucent.

  2. Add can of chopped tomatoes and can of kidney beans that have been rinsed and drained. Add chili powder and cayenne pepper. Bring to boil and reduce heat to simmer.

  3. Add brown sugar and apple cider vinegar. Simmer. Taste and add more salt, chili pepper, cayenne, as needed. This is entirely up to your taste buds!

  4. Simmer for 30 minutes, if possible. Otherwise; serve it up and enjoy!

  5. Note: If you like your chili more like soup, feel free to add a bit of water to thin it out.

  6. Optional: garnish with grated cheddar cheese and or sour cream.

  7. This recipe is easily doubled.

 

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Marinated Beef Kabobs With Veggies

These colorful Marinated Beef Kabobs With Veggies are easy to assemble and even easier to grill.

Note: This post contains affiliate links for products on Amazon.

Marinated Beef Shish Kabobs

It’s that time of the year – time to fire up the grill. Well, anytime is the time to grill, but especially during the spring and summer months when burgers and kabobs are the name of the game. These colorful Marinated Beef Kabobs With Veggies are easy to assemble and even easier to grill.

I like to make my own kabob marinade using gluten-free soy sauce, olive oil, garlic powder and Italian-blend herbs. I cut the steak into cube-sized chunks and throw them in the marinade and let them hang out in the fridge for a few hours. If you plan way ahead, you can let the beef marinate overnight.

Marinated Beef Shish Kabobs

For the veggies, I like to use a colorful combo of peppers, onions and tomatoes. Just cut into large chunks that will easily fit onto a skewer. I make the same marinade again and toss the veggies in it before skewering.

Marinated Beef Shish Kabobs

Years ago someone gave us a set of stainless steel BBQ skewers, which may possibly be one of the best gifts ever, especially if you grill kabobs! If you want some easy to use, easy to clean, flameproof skewers, consider grabbing a set.

Stainless Steel BBQ Skewers

Stainless Steel BBQ Skewers

Once you have everything skewered, put the kabobs on the grill. I like to line a grill pan (or two) with foil and set the skewers on that before placing on the grill. I do this because the oil from the kabobs tends to flare up. Safety first!

Marinated Beef Shish Kabobs

Your kabobs will still grill beautifully with the char marks. Use tongs to turn the skewers while on the grill so that all sides get evenly cooked. See:

Marinated Beef Shish KabobsYou can serve up the beef kabobs individually, or carefully slide them off the skewers onto a big plate and dig in.

Marinated Beef Shish Kabobs

Enjoy!

Note: This post contains affiliate links for products on Amazon.

Marinated Beef Kabobs With Veggies
 
Prep time
Cook time
Total time
 
Marinated Beef Kabobs With Veggies
Author:
Serves: 2-4 servings
Ingredients
  • 2 grass-feed steaks
  • 1 large red onion
  • 1 large green bell pepper
  • 1 large yellow bell pepper
  • 1 large orange bell pepper
  • 6-8 Campari tomatoes
  • Marinade:
  • (Note: I use this marinade twice in this recipe, so you will need double the ingredient volume listed.)
  • ⅓ cup gluten-free soy sauce
  • ⅓ cup extra virgin olive oil
  • 1 Tablespoon garlic powder
  • 1 Tablespoon Italian seasoning blend
  • Stainless Steel BBQ Skewers (affiliate link)
Instructions
  1. Make marinade for the meat by whisking gluten-free soy sauce, olive oil, garlic powder and Italian seasoning blend together in a glass bowl. Set aside.

  2. Cut steak into large chunks. Add steak chunks to marinade. Stir to combine and cover steak with marinade. Cover bowl tightly and marinate in refrigerator for at least 2 hours.

  3. In another glass bowl, make marinade again for the veggies. Set aside.

  4. Chop onions and bell peppers into large chunks. Add to marinade along with tomatoes. Toss to cover.

  5. Line your grill pan(s) with foil.

  6. When ready to skewer, alternate meat and veggies on each skewer and set on lined grill pans.

  7. Grill over medium heat, using long-handled tongs to turn each skewer periodically to ensure even grilling on all sides.

  8. Remove from heat and serve kabobs as individual skewers or remove from skewers to large plate and serve.

Marinated Beef Kabobs with Veggies

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