Mix and Match Chili

Onions? We don’t need no stinkin’ onions….. This chili is so good I stood at the stove eating it from the pot instead of taking the time to get a bowl (what? I live alone…). This is a basic recipe, but I toss in a lot of what I have on hand – I have made some specific suggestions for alternatives, or see what is in the freezer/cupboard/fridge!

  • 2 lbs ground beef (grass fed, drug free – you know the drill)
  • 1 box Pomi crushed tomatoes (750 grams)
  • 1 box Pomi strained tomatoes (750 grams)
  • 5 boxes Fig brand beans, drained and rinsed(500 grams) (I used a combo of Dark Red Pinto, Black and Cannelloni beans)
  • 50 ounces beef broth (see recipe – I have never found a canned chicken or beef broth I can eat, and it is super easy to make!)
  • 16 oz package of frozen spinach (sometimes I use collard or mustard greens instead)
  • 16 oz package of frozen sweet corn
  • 8 oz frozen okra (optional)
  • 1/4 cup extra virgin olive oil
  • 2 Tablespoons Salt
  • 1 Tablespoon crushed red pepper
  • 1/2 Tablespoon cayenne
  • 1 teaspoon chipotle pepper
  • 1/2 Tablespoon cumin

Brown the meat in a heavy bottomed skillet until cooked through. Combine all the remaining ingredients in a large pot. Cook for 1 1/2 hours on a low simmer. If the final chili tastes a little flat or bland but still seems spicy, add more olive oil until it tastes “rich” enough for your taste. Now, you can certainly use canned beans and tomatoes, I just happen to like these products and know they are sulfite and BPA free, so I feel good about using them. If it is too thick, add another box of strained tomatoes. You can also do this with ground chicken or turkey. It is also possible to do a vegetarian version, you will just need a lot more oil to make it taste rich. Key ingredients are the tomatoes, corn, greens, spices and oil – everything else can be tailored to suit your taste!

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