Wednesday, September 29, 2010
All American Chili
Now I've been making chili for years, but I never really follow any one recipe, and always change up a thing or two from my last batch, so it always turns out slightly different. My husband jokes that if he really likes a particular batch of chili, he'd better really enjoy it because I may never make it that same way again! Well, I disciplined myself to take copious notes while making this batch, in the event that it turned out really good, I could then post the recipe and have documented exactly what I did to get it to turn out so good. And this batch is definitely post-worthy (all of my taste-testers agreed!).
So if you don't have a chili/football/apple orchard/apple pie tradition, maybe this will be your year to start? Either way, this chili is bound to be a great backdrop to a perfect fall day.
All American Chili
1 tablespoon coconut oil
3 cloves garlic
1 1/2 lbs grass fed ground beef
2 tablespoons cumin
2 tablespoons chile powder
1 tablespoon paprika
1 tablespoon oregano
1 teaspoon cinnamon
2 1/2 cups chicken or beef broth
2 1/2 cups water
1 16 oz. can diced tomatoes
3 tablespoons tomato paste
1 tablespoon molasses (optional)
1 cup each (3 cups cooked total): white, garbanzo, and red beans
hot sauce (optional)
Heat coconut oil in large stockpot over medium heat. Chop onion and garlic and add to pan. Cook 3-5 minutes until translucent. Add ground beef and brown, breaking up the meat with a spatula. Next add seasonings (cumin through salt and pepper) and stir to combine with meat mixture. Cook for an additional 1-2 minutes.
Add remaining ingredients (broth through beans) and stir until completely incorporated. Bring to a boil, then simmer over medium-low heat for 15-20 minutes. Ladle into bowls and top with hot sauce if you choose (I purposely made this recipe very low on the spicy heat scale as I have three year old to feed, but hubby and I love our spice, so we just add it on the top).
Makes one big heck-of-a-pot of chili! Uff dah!