My Chili Recipe
This is my husband’s favorite chili. We really enjoy having a delicious, hot bowl of chili on a cold day or night. You can make any adjustments to this chili as you like, and I may try paprika next time as I saw it in another recipe.
We only use beef that is organic, and from grass-fed cows. I’ll be adding a post soon that discusses the reasons we eat only grass-fed, soon, so be sure and keep reading! : )
As far as the tomatoes go, I haven’t used a can of tomatoes in nearly a year because I try to always choose fresh organic tomatoes to make all of our sauces. Canned anything is just not the healthiest.
Be sure you’re using the best sea salt, read about and order HERE.
I used dried Great Northern Beans that I had cooked the day before for this chili. I prefer a lot of beans, but my husband prefers more beef. You can easily adjust this recipe to your preference.
To cook the dried beans: Wash them thoroughly and cover them with water overnight. Drain the beans and add water again in your saucepan to cook them slowly for several hours. I add Grass-Fed Butter and Sea Salt to the beans while they’re cooking. You could add Extra Virgin Olive Oil if it’s a healthy brand, but be sure to cook on a very low heat as not to heat the Olive Oil to higher than 350 degrees.
Make sure any Chili Powder you’re going to use is free of silicon dioxide, or any other artificial filler. Silicon dioxide is added to make free flowing, but is not healthy. If you cannot find a good chili powder, purchase chili pepper and use instead.
I actually do not like as much chili powder in my chili as listed below, but hubby does. So I add about 1 teaspoon, and then he adds more to his bowl at the dinner table.
My Husband’s Favorite Chili Recipe
2 lbs Grass-fed Beef
1 small Organic Red Onion, chopped
3 Organic Garlic Cloves
3 Organic Tomatoes or 28 oz. can of Organic Tomatoes
28 oz. Pure Water
1 tsp. Sea Salt (get HERE)
1 cup of Beans or more to your liking
2 TBSP Chili Powder
1 tsp. Black Pepper
1 pckg. Angel Hair Pasta – Optional
2 Tbsp Extra Virgin Olive Oil – Optional
1 Tbsp Organic Coconut Oil - Optional
Brown the ground beef in cast iron dutch-oven. Add diced onion and minced, or sliced, garlic. Cook for a few minutes just until onions are translucent. Add tomatoes, preferably organic tomatoes and not the canned, but canned will suffice in a pinch (which is what I had to do this time). Add water and the rest of the ingredients and simmer on low for at least an hour to allow the flavor to really set.
This chili can be cooked in a crock-pot on low throughout the day. That’s how we usually cook chili and it really brings out the flavor.
All the best!
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