Winter is almost here. Fall seems to barely be hanging in there. Sigh. One of my favorite meals when the weather turns cold is chili. I made up my first batch of the season when I did my freezer cooking for the month a couple of months ago and now I am going to share the recipe with you.
Please make this chili! I promise you won't regret it. I found a chili recipe online a while back that I had started from. I swapped out all of the canned items for fresh and changed around a few other things to suit our tastes.
I am in love. My husband and the munchkin both give it a BIG thumbs up. I really hope you do too!
CHILI
( sugar free • gluten free • low carb • dairy free)
Ingredients:
- 1 lb Grassfed Ground Beef
- 2 White Onions, diced
- 1 Green Pepper, diced
- 1 Aneheim Pepper, diced
- 1/2 Jalapeno Pepper, finely chopped
- 14 oz Chopped Tomatoes, I use 1/2 of a carton of Pomi chopped tomatoes
- 16 oz Tomato Sauce, I use Eden Crushed Tomatoes in a Jar
- 2 Tb Cumin
- 2 Tb Chili Powder
- 1 tsp Salt
- 1/2 tsp Cayenne Pepper
- 1/2 tsp Smoked Paprika
- 1 C Water
- 14 oz Kidney Beans (you can use canned, but preferably dry beans soaked overnight)
- 14 oz Black Beans (you can use canned, but preferably dry beans soaked overnight)
Directions:
- In a medium stock pot, brown beef with onions and peppers.
- Once cooked, strain the juices.
- Return to pot, add the tomatoes, tomato sauce, seasonings and water.
- Add the beans and bring to a boil.
- Reduce heat and simmer for 2-3 hours.
Topping Ideas:
- Shredded Cheese
- Avocado
- Diced Red or White Onions
- Green Onions
- Sour Cream
You can serve immediately with toppings or save in a freezer proof ziploc bag or container in the freezer. It's perfect for reheating later and serving. I like to get out the giant stock pot and make lots of extra so we can eat some right away and freeze the rest for more meals later.
If you try it, please let me know what you think!
If you try it, please let me know what you think!
