| Prep: 30 mins | Cook: 2 hours | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 425 | 18g | 5g | 32g |
| sugars | fibre | protein | salt |
| 8g | 11g | 33g | 1.2g |
I hold a special affection of “Chili with Elephant Garlic” in my culinary heart due to its deep, satisfying flavors that remind me a little bit of my home away from home – the rugged landscapes of Colorado. Not only does it offer a robust nourishment after a day in the great outdoors, but it is also a joy to prepare, with its aromatic blend of spices, elephant garlic, and earthy kidney beans working beautifully with the richness of the ground beef.
A Frontier Feast Inspired by Nature
This wholesome recipe carries an echo of the hearty mountain meals from my roots, where the reward for a day’s hard work was often a steaming bowl of chili. Simmered throughout the day, this ‘Chili with Elephant Garlic’ comes together to create something extraordinarily comforting. The presence of elephant garlic, a larger but milder cousin of the regular garlic, along with olive oil, gives the dish an edge of gourmet sophistication, while keeping things grounded and rustic.
The Winning Charm of Simple, Healthy, Home-cooked Meals
Despite being a crowd-pleaser with mouthwatering flavors, this chili does not compromise on nutrition. The use of kidney beans not only provides fibres promoting digestion but is also a good source of plant-based protein. Red and yellow bell peppers add a satisfying crunch, not to mention their rich content of Vitamin C and various antioxidants. As a couple, Gordon and I appreciate meals like these that strike the perfect balance between delicious and nutritious.
This vibrant Chili with Elephant Garlic takes inspiration from an old family recipe, while adding a twist with fresh cilantro sprinkled on top before serving. It is all about celebrating the simple pleasures of eating well – both in terms of taste and health benefits. Forget frozen dinners, this is the kind of soul-soothing, home-cooked meal that harks back to a time when food was about more than just sustenance.
Pairing with the Perfect Complement
Unsure about what to serve with your Chili? Consider the traditional pairing of crisp cornbread on the side. Its slightly sweet taste and cakey texture make a merry match with the savoury chili. Or for a lighter option, try serving it on a bed of fluffy quinoa, as the nutty nuances would complementing the spice-laden chili beautifully.
Each time I prepare this fuss-free, wonderfully satisfying dish of ‘Chili with Elephant Garlic’, I am reminded of why I fell in love with cooking – and with this recipe in particular – in the first place. I hope you savour this heartwarming recipe as much as Gordon and I do. Happy cooking!
What You’ll Need
- 3 large Elephant Garlic cloves, minced
- 2 tablespoons Olive Oil
- 1 medium sized Onion, diced
- 2 lbs Ground Beef
- 1 can (28 ounces) of Diced Tomatoes, un-drained
- 2 cans (15 ounces each) of Kidney Beans, drained
- 2 cans (6 ounces each) Tomato Paste
- 1 can (7 ounces) diced Green Chilies
- 2 tablespoons Chili Powder
- 1 tablespoon Cumin seeds, crushed
- 1 tablespoon dried Oregano
- 1/2 teaspoon Salt
- 2 cups Water
- 1 Red Bell pepper, chopped
- 1 Yellow Bell Pepper, chopped
- 1/2 cup fresh Cilantro, chopped (optional)
Method
Step One
Start by prepping all your ingredients: mince the garlic, dice the onion, chop the bell peppers and the cilantro.
Step Two
Then, add 2 tablespoons of olive oil into a large pot and set it over medium heat.
Step Three
Once the oil is hot, add the minced elephant garlic and the diced onion into the pot. Stir it around and let it cook until the onions become translucent.
Step Four
Next, add the ground beef into the pot and cook it while stirring occasionally until the meat is nicely browned.
Step Five
Now, add the diced tomatoes, kidney beans, and tomato paste into the pot. Also add the diced green chilies.
Step Six
To season, add 2 tablespoons of chili powder, 1 tablespoon of crushed cumin seeds, 1 tablespoon of dried oregano, and 1/2 teaspoon of salt into the pot. Stir everything well to combine.
Step Seven
Next, add 2 cups of water and bring the mixture to simmer.
Step Eight
Cover the pot and let it cook over low heat for about 30 minutes.
Step Nine
After 30 minutes, add the chopped bell peppers into the pot and mix well. Continue to cook the chili for another 10 minutes.
Step Ten
Lastly, add the chopped cilantro (if using) into the chili, give it a final stir and then turn off the heat. Your Chili with Elephant Garlic is ready to be served!
