This is certainly a simple and interesting dish, it looks like chili, though a bit unusual. This sort of chili is normally not made with beans. Basically what you have is a bowl of meat, carrots, and spices in tomato sauce. But you can serve it in different ways.
When you serve it “two way”, the sauce comes on a pile of spaghetti. When you serve it “three-way”, you add some grated cheese. A “four-way” adds chopped yellow onions and a “five-way” adds some sour cream. You can have great fun with this and I am sure that your children will think up some additional “ways” of serving this delicious dish.
Rustic Beef Tomato & Carrots Chili - NO Beans
- 1 Tbsp. peanut oil
- 1 lb. organic ground beef
- 1 medium yellow onions, peeled and chopped
- 2-3 garlic cloves, peeled and finely chopped
- 2 medium carrots, peeled and chopped
- 1 tsp Tabasco
- 1 tsp allspice
- 1 tsp smoked paprika
- 1 can tomatoes, pureed
- 1 cup vegetable or chicken broth
- 1 Tbsp. fresh parsley, chopped
- salt and freshly ground pepper
- greater cheese to serve (optional)
- fresh dill to serve (optional)
- sour cream to serve (optional)
Heat a large sauté pan and add the oil. Sauté the ground beef until the meat is browned, stirring occasionally and breaking up any lumps with the back of a wooden spoon. Drain the fat and discard.
Add the onions and carrots, cook for about 10 minutes. Add the broth, tomato sauce, spices (I used Spice Mix for Chilli from Old Al Paso, works very well) and bring to a boil. Reduce heat, cover and simmer 10-12 minutes more.
Now, you must decide if you are to have it one, two, three, four, or five-way. You might even think up a sixth way! The additional condiments that you might with are cooked spaghetti, greater cheese, chopped onions, and fresh dill, and sour cream. Sometimes I serve it with sautéed cabbage.