Sunday, June 3, 2012


1 to 2 lbs of meat (I order from

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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