Connecticut

Nutmeg Beef Chili

A refined New England chili from the Nutmeg State, featuring premium ground beef, a signature hint of freshly grated nutmeg, and dried cranberries for a touch of sweetness. This elegant twist on classic chili reflects Connecticut's sophisticated palate.

⏱ Total 1hr 30min 🍴 Serves 6 🌶 Mild Heat 🥩 Beef

Equipment Needed

🍲 Dutch Oven
🥣 Microplane Grater
🥄 Cutting Board
🔪 Sharp Knife
🥄 Wooden Spoon

Instructions

1

Brown the beef: In a Dutch oven over medium-high heat, cook the ground beef until browned and crumbly, about 8-10 minutes. Drain excess fat, leaving about 2 tablespoons in the pot. Remove beef and set aside.

2

Saute aromatics: Add butter to the pot. Once melted, add onion and celery. Cook until softened and slightly golden, about 6-7 minutes.

3

Add garlic and spices: Stir in garlic, chili powder, cumin, nutmeg, and cinnamon. Cook for 1 minute until very fragrant.

Tip: Always use freshly grated nutmeg - the flavor is incomparably better than pre-ground. Connecticut earned its "Nutmeg State" nickname from colonial traders!
4

Add liquids and beef: Pour in crushed tomatoes and beef broth. Return the browned beef to the pot and stir to combine.

5

Add beans and cranberries: Stir in kidney beans, dried cranberries, and maple syrup. The cranberries add a uniquely New England sweetness.

6

Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, stirring occasionally.

7

Uncover and thicken: Remove lid and continue simmering for 15-20 minutes until chili reaches desired thickness.

8

Taste and adjust: Season with salt and pepper as needed. The chili should have a subtle warmth from the nutmeg and a hint of sweetness from the cranberries.

9

Rest briefly: Let the chili rest off heat for 5 minutes to allow flavors to settle.

10

Serve elegantly: Ladle into bowls and top with sharp cheddar, a dollop of sour cream, fresh parsley, and a light grating of nutmeg. Serve with crusty bread.

💡 Connecticut Chili Tips

  • Nutmeg State history: Connecticut got its nickname from crafty colonial peddlers - our nutmeg is 100% real!
  • Whole nutmeg: Buy whole nutmeg seeds and grate fresh - they keep for years and taste infinitely better.
  • Cranberry substitute: If you can't find dried cranberries, dried cherries work beautifully too.
  • Make it richer: Add a splash of red wine when deglazing for extra depth.
  • New England pairing: Serve with oyster crackers for a true Connecticut touch.
  • Leftovers: This chili freezes well - the nutmeg flavor mellows nicely over time.