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
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