Slow cook beef and cranberry hearty fall chili.
We figured you’re probably pretty busy this season, so over the next several weeks we’ll be sharing simple recipes made with fresh cranberries to celebrate #FreshCranFriday. Join the conversation online by sharing your favorite fresh cranberry recipes (or trying some of mine!) for a chance to win a prize from @uscranberries! Have you found your go-to cool weather recipes yet? Ones that are simple but sensational? Today, we start with cranberry slow cook beef chili that will make it hard to be patient once you start to smell the aroma in your kitchen.
For those of you not familiar with cranberries beyond the Thanksgiving table, fresh cranberries are America’s Original Superfruit®. They’re one of only a handful of produce items that are truly indigenous here and they’re a source of vitamin C, fiber and unique polyphenols. So while you’ve probably seen imported acai or pomegranate ‘superfoods’ marketed everywhere, we like supporting a powerful local little berry that packs a punch.
Now last year, we showed you 10 ways to decorate with fresh cranberries and use them in salsas, cupcakes, crostini and cocktails . Lots of amazing recipes for party time snacks. But this cranberry slow cook chili today shows off how tart cranberries can work with a hearty, every day, entrée. Chili is one of those things I love to have in the fridge during fall. Leftover chili is highly versatile and very comforting. Out of rice to serve it with? Try a potato. Or sautéed kale. Or a roll. We all have enough going on in our lives, no need for anything extra to stress over.
After browning the beef in this recipe, everything goes back into a single large dutch oven or crockpot and you’re done. That’s it! Fresh cranberries are used to bring body (and fiber) to the chili as well as a bright flavor against the beef broth and spices. Let the cranberries do the work.
Country Cranberry Chili
Serving size: 10, ½-cup servings (5 cups total yield)
Time: 30 minutes active, 2 hours cooking time
2 tablespoons olive oil
1 pound beef chuck steak or “stew beef,” cut into large chunks
- 1 medium white onion, diced (about 1 cup)
- 1 packet chili spice blend
- 1, 14.5 oz. can crushed tomatoes
- 2 cups fresh cranberries, chopped (preferably in a food processor)
- 1, 14.5 oz. can kidney beans, drained and rinsed
- 3-4 cups beef broth
optional garnish: fresh herbs (parsley and chives recommended)
serving suggestion: serve with baked potato or rice
Preheat the oven to 350°F. In a large dutch oven, add olive oil over medium heat on the stove. After 45-60 seconds, add beef. Brown on all sides, stirring occasionally. Remove beef and set aside.
- Add onions and spices to the large dutch oven, oven-safe pot, or stove top pot. Turn heat to medium low and cook onions for 10 minutes.
- Add tomatoes, cranberries and beans. Put the beef back into the pot, stir to combine and add 3 cups beef stock. Reserve additional cup of beef stock to add as needed during cooking for desired consistency.
- Bring to a simmer, place lid on top and then move to oven for 2 hours, or alternatively, keep covered on low heat on the stove top for 2 hours.
- After two hours, uncover chili and stir well.
- Season with salt and pepper, to taste. Serve with rice or baked potato and garnish with parsley or chives.
Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.