Today was a blustery day and we are waiting for a hurricane to arrive. I needed to use up some ingredients in the fridge and freezer. The football game being on was even more motivation to make something for dinner that is hearty and easy to eat in front of the TV. I used all organic ingredients and the meat is from my Meat CSA from the Garden of Eve. This recipe is spicy (but not too much), hearty and full of flavor. I made this recipe on the stove but it could also go in the slow cooker. This recipe is also Paleo friendly. I like to serve chili with corn bread on the side and poured over elbow macaroni, just like my mom used to. If you want to cool down the spicy flavors, serve with a dollop of sour cream on top. There are so many ways to serve and eat chili. This recipe makes a lot but it can be frozen. I like to make a big batch now and have food for the future. If you don't have organic ingredients, use conventional. I used mushrooms in this recipe which is no usual but I think it adds a beefy flavor while adding some veggies. I also didn't add beans because I was out of them but feel free to add your favorite such as kidney or black. If you like more spice, just add more red pepper flakes and more cayenne.
Makes 4 quarts
Ingredients:
1 organic carrot, finely diced
1 organic onion, finely diced
1 large pepper, finely diced
2 organic garlic cloves, finely diced
1 organic jalapeno pepper, ribs and seeds removed, finely diced
8 oz. baby bella mushrooms. diced
1.5 lbs organic ground beef
2 lbs organic ground pork
1 lb organic shaved steak or stew meat, cubed
2 TBS organic ground Cumin
2 TBS organic paprika
1 TBS organic ground black pepper
1 TBS organic ground onion powder
1 TBS kosher salt
1 1/2 tsp (1/2 TBS) organic red pepper flakes
1 1/2 tsp (1/2 TBS) organic oregano
1 1/2 tsp (1/2 TBS) organic garlic powder
1/2 tsp organic Cayenne pepper
1/2 tsp organic ground mustard
1 TBS organic Worcestershire sauce
2 cups organic beef broth
3 28 oz cans organic tomato puree or diced tomatoes
2 TBS organic tomato paste or red pepper paste
3 cups water
Here's how:
Saute together the carrot, onions, peppers and garlic for minutes.
Add the mushrooms. Saute for 3 more minutes.
Add the meats and cook until no longer pink.
Add all the spices and seasonings and cook for one minute. This helps get max flavor from the spices.
Add the Worcestershire sauce, broth, tomatoes, paste and water.
Simmer on low for one hour.
Serve topped with sour cream and cheddar, on top of elbow macaroni or plain.
Eat and enjoy!
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