Updated: Mar 15, 2021
Here in Florida, “winter” weather is anything below 84 degrees! So, the first day in the high 70s I broke out the meat and beans for my first ever attempt at homemade chili. With organic ingredients and grass-fed meat I was able to bring each LARGE, hearty serving size to around $2.70 each. Which beats the heck out of the $6 a bowl at local restaurants with who knows what kind of ingredients and $10 a container at the Wholefoods soup bar. Be forewarned my spice measurements are never an exact science. I am a dash, pour, sprinkle and taste as I go gal. So, you may want to do the same. Especially if you like it more mild or super spicy. Mine was moderate one the spice scale because my theory if you can always add after the fact, but if you over do you can ruin a great meal. This make a huge pot that can be reheated for days! Add in some Mexican blend shredded cheese and sour cream and it is one satisfying cool weather meal!
Beef + Bean Chili
Prep time: 10 mins
Cook time: 45 mins
Total time: 55 mins
1 lbs grass-fed beef
1 -14 oz cans organic red kidney beans
1-10oz can organic diced tomatoes
1 Tbsp organic tomato paste
2-3 cups organic beef broth (or bone broth for extra minerals and gut healing)
¾ of a large red onion, diced fine
3 cloves of garlic, diced
1-2 packet(s) favorite taco seasoning
1 Tbsp ground cayenne pepper
1 tsp red pepper flakes (optional for a kick)
**UPDATE** I have recently started adding in peeled then diced zucchini (about 1/2 cup) and riced cauliflower (1/4 cup) to the mix to give it more bulk and veggie benefits - because of the veggies I would try to eat the full batch within 3 days of making it. Storing in an airtight glass container in the fridge.
In a large heavy pot heat olive oil on medium high and sauté onions until they begin to brown. Add in garlic and jalapeño and sauté another minute. Add in beef, riced cauliflower, finely diced (and peeled) zucchini and and cook until brown. Add in seasonings and mix well. Add in broth, tomatoes and beans and bring to a boil. Reduce to a simmer for 45-60 minutes, covered. Chili should start to thicken. If it is still to thin for your liking, place 2-3 tbsp. gluten free all purpose flour in a separate bowl and scoop a cup of the hot liquid from the chili into the bowl and whisk together until the clumps are dissolved. Add the thick picture back into the chili and stir well. Let simmer another 5-10 minutes. Enjoy with shredded cheese and a dollop of sour cream and hey maybe even some chives!