With the winter chill and Super Bowl this weekend, it’s a great time to make a hot pot of healthy chili. With more time spent eating at home these days, several weeks ago I scoured the internet for healthy versions of a meat based chili recipe. I took the best of several recipes to make my own recipe, flavorful and spicy. I waited with anticipation for responses to the first bites and they were positive! Touchdown! I’m actually not personally a big football fan, but I do enjoy eating and now cooking my own favorite chili during the cooler months.
My recipe follows:
Ingredients:
- 2 pounds pastured organic ground beef
- 2 organic onions or 1 cup organic onion chopped
- 1 large organic bell pepper ( red, yellow or orange) chopped or cut in small pieces
- 2 large organic garlic cloves minced
- 28 ounce can organic crushed or diced tomatoes
- 4 ounce can diced green chilis
- 1 can organic white northern or cannelloni beans
- 1/4 teaspoon black pepper
- 1 teaspoon sea salt
- 1 teaspoon cayeenne pepper
- 1 teaspoon oregano leaves
- 1-2 tablespoons chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon Annie’s organic Wocestershire sauce (optional)
- 1 bayleaf
- 1 tablespoon Braggs apple cider vinegar (optional)
Directions:
- Cook ground beef on stove top with onions, pepper and garlic
- Drain fat
- Add spices ( as many organic as possible ) and other ingredients and heat for half to one hour
- You may also heat in crockpot
- Serve plain, with guacamole or broken up organic tortilla chips
- Enjoy!