Sunday, June 3, 2012
1 to 2 lbs of meat (I order from www.grasslandbeef.com)
1 large bell pepper, chopped (any color - I used red)
1 medium onion, chopped
1 to 2 jalapenos (I use 1), take out the seeds
2 - 28 ounce cans of crushed tomatoes
2 – 15 oz cans of beans (Black, kidney, navy, pinto, etc. Drain liquid.)
1 TB of chili seasonings (see recipe below)
1 TB of corn meal (or 1 TB of GF flour for thickening)
Cooked noodles (optional).
In a large stock pot, brown meat, then drain any fat. Add chopped onions, peppers, and jalapenos and cook for 3-4 minutes. Add remaining ingredients. Simmer at least 20 minutes on low, stirring often to prevent the bottom from burning. Cool and freeze any leftovers.
Chili Seasoning Mix:
1 TB chili powder (if you want it hot instead of mild, use 2 TB)
1 tsp sea salt
1 tsp onion powder
2 tsp cumin
½ tsp garlic powder
1 tsp oregano
Mix all the ingredients and store in an airtight container or glass jar in a cool, dry place. If you like this chili, double the above seasoning recipe and store for later use.
Feingold Stage 2