This Chili Beef and Vegetables is so comforting and hearty – chunks of beef are coated with chili powder, then combined with lots of veggies. Serve over noodles, or eat as is!
For more comforting beef dinners, try this Slow Cooker Pot Roast or this Baked Spaghetti.
Originally posted January 7, 2012 – Comfort food is my favorite. And for me, comfort food comes in a few different forms. A warm and filling soup, a childhood favorite, or something like this Chili Beef and Vegetables – a good, hearty meat and vegetables dish. I was going through the archives and came back across this recipe, and put it on the menu plan right away. This is one of those recipes that really needs to be a cold weather staple. Lots of flavor in just a few ingredients. We serve this up with pasta, but you could always change that up to your likes – rice, mashed potatoes, or even just on its own. That’s how good this really is!
The original post from 2012 follows:
Recipes like this one remind me why I love cooking so much. Simple ingredients. Easy ingredients. A good for you, hearty meal, done in under an hour. This is a recipe that I would have normally passed up, simply because chili powder and my husband’s stomach don’t get along. But since he wasn’t eating with us, I couldn’t help but put it on the menu. And as I stood there over my Dutch oven, stirring a pot full of vegetables, I had to just savor the moment. I know it might sound crazy to some people – especially if you don’t really love to cook – but this simple recipe brought back my kitchen mojo that I feel I have been lacking lately.
And not only did this Chili Beef and Vegetables bring back my mojo, but it was delicious as well. And good news if you are not a meat eater – both my mom and I agreed that we could have totally eaten this without the beef. Don’t get me wrong, I loved the beef, but this would also make a delicious vegetarian meal. I was afraid that the tablespoon of chili powder was going to be too much, but it provided the perfect amount of heat and flavor, and I found myself totally satisfied after sitting down with a bowl of this.
Check out these other hearty recipes:
Slow Simmered Short Rib Sauce with Pasta
Bacon Cheeseburger Chowder
Sausage and Tortellini Soup
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Chili Beef and Vegetables
Ingredients
- 9 oz linguine or fettuccine
- 3 tablespoons extra virgin olive oil
- 1 1/4 lbs beef sirloin cut into 1-inch cubes
- 1 tablespoon chili powder
- salt and pepper
- 1/2 lb baby carrots cut crosswise into halves or thirds
- 10 oz. crimini mushrooms quartered
- 1/2 cup jarred roasted garlic pasta sauce
- 1/2 cup water
- 8 oz frozen peas, thawed
- 1/2 cup chopped cilantro
Instructions
- Bring a large pot of water to a boil and salt generously. Add the pasta and cook until al dented. Drain and reserve.
- Meanwhile, place a large Dutch oven over medium-high heat and add 2 tablespoons of the olive oil.
- Sprinkle the beef with the chili powder, and season with salt and pepper. Working in batches, brown the beef in the hot oil, just until browned on all sides, 2-3 minutes per batch. Remove the beef from the Dutch oven with a slotted spoon to a plate and set aside.
- Reduce the heat to medium and add the remaining tablespoon of olive oil. Add the carrots and season with salt. Cook, stirring, for 3 minutes. Add the mushrooms and cook until they start to soften, 3 to 4 minutes. Stir in the pasta sauce and the water and simmer until the carrots are crisp-tender and the sauce has started to thicken. Add the peas and simmer until they are warmed through, another 3 to 4 minutes. Return the beef to the mixture, as well as any accumulated juices, and heat until warmed through.
- Serve the beef over the pasta and top with chopped cilantro.
Tracy @ Babies Love Baked Goods says
This looks great! I get Every Day with Rachael Ray, but don’t remember seeing this recipe (at least I KNOW I didn’t pull it out) – you must make it look even better than the real thing. 🙂
Pinning it for later!
Beth says
This looks like a gorgeous meal!
Abby says
How awesome that you serve it over pasta! I love chili and soup with, say, macaroni, but it always gets too mushy. This is the perfect way to do it!
Becki's Whole Life says
This looks delish. I love that the veggies and the meat and the pasta all end up in one dish…this way I don’t need to whip up a salad. Love the twist on this two with the chili powder. Glad this brought your mojo back!
Nadiya says
Looks like a good, hearty meal!
Chels R. says
That looks delicious, I’m loving the chunky veggies in the dish! Thanks for allowing us to still leave a link for our RR recipes. I’ve got a whole bunch bookmarked that I haven’t had a chance to make yet. What kind of Dutch Oven do you have? I’m saving up to by one at some point.
teresa says
mmmm, i love recipes like this too! it’s just gorgeous and looks so delicious!
grace says
i love this type of meal–the carrots and other veggies get so soft and beefy. quite the improvement, no? 🙂
Joanne says
Aww thanks for the link-back, lovely!
This definitely sounds like my kinda meal. switch in tofu for the beef, and I’m golden!
Debbi Does Dinner Healthy says
This looks really good! I don’t make a whole lot of Rachels recipe but occasionally I do. I always forget to link though, sorry.
Anna @ hiddenponies says
Yum, I love Rachael’s way of getting me excited about being in the kitchen too…always lots of chopping and delicious smells, and a great result. This looks like a perfect weeknight dinner!
Bev Weidner says
THIS looks so freaking good. I want to sleep in it.
Cookin' Canuck says
There is something to be said for a dish that helps bring back cooking mojo. Stirring a big pot of savory ingredients brings such simple pleasure and I know I would enjoy sitting down a hearty meal like this. Thanks so much for linking up to my bison barley soup.