Beefy Chili

beefychili

Beefy Chili

 
2 – 4 pounds of organic ground beef (depending how beefy you like your chili). You can also sub some of this with ground turkey or chicken
2 – 3 large yellow onions (depending on size), chopped
2 cups organic celery, finely chopped or processed
2 cups bell peppers (green and red), chopped or processed
1 organic carrot, I process this in the food processor with the carrots and/or celery
2 TBL garlic, minced
1 can organic kidney beans
1 can organic pinto beans
1 can “chili flavored” beans
1  28-ounce can organic ground tomatoes
1  15-ounce can organic tomato puree
3  6-ounce cans organic tomato paste
3  15-ounce cans organic tomato sauce
1 TBL gluten-free chili powder
¼ teas. Cayenne pepper
2 teas. Sea salt
Ground black pepper to taste
Organic sugar to taste

 

Heat the oil in a large stock pot over medium heat. Add onions, celery, carrot, bell peppers and garlic. Cook for 10-12 minutes until vegetables are softened but not browned. Add jalapeño peppers, chili powder, cayenne, salt and black pepper. Stir thoroughly and simmer another 5 minutes. Add ground beef and cook until thoroughly browned. The beef can also be browned in a separate pan, drained of the fat and added to the vegetables after browning. Add all tomato products and one cup of filtered water. Gently simmer over low heat uncovered for 45 minutes. Add beans and simmer an additional 30 minutes. Add organic sugar to taste. This helps cut the acidity of the tomatoes as does the carrot.

Facebook
Facebook
Google+
Google+
http://thrivinggluten-free.com/recipes/beefy-chili/
YouTube
Pinterest
Pinterest
LinkedIn
INSTAGRAM
Yelp
RSS