Chili Con Carne
A hearty chili that gives you the enjoyment of bringing the
essence of the fire-roasted and smokey flavors together,
without a spicy overkill.
So easy to prepare with little effort, plus an added bonus of having two meals ready to enjoy.
Recipe: Prep: 40 minutes Serves: 2 meals
2 lbs. grass fed ground beef
1 large organic onion - diced
1 large organic green bell pepper - diced
5 - 6 cloves organic garlic - minced
2 - 28 oz. cans organic fire-roasted crushed tomatoes
5 - 15oz. cans organic tri-bean blend beans
(kidney, pinto, and black beans)
1 tbsp. smoked paprika
1 tbsp. lemon pepper
2 tsp. chili powder
1 tsp. allspice
2 tsp. Himalayan salt
In a dutch oven, brown ground beef and then drain.
Return the beef to pot and add onion, bell pepper, garlic and seasonings
and cook for about 2 minutes, as you stir through several times to distribute the
flavors. Add the crushed tomatoes. Stir through well.
Then add the beans with the broth from the cans. Stir through and cook
until hot. Enjoy!
Note: The canned beans I had contained sea salt, so I had no problem with
using the broth also. If the canned beans you are able to acquire only says salt, then I would be inclined to not use that broth. You could either use more
crushed tomatoes or use some beef or chicken broth.
You an also pressure cook you own beans with water.
Tip: If you want, once you turn off the heat, you can let the chili sit with a lid on for about 20-30 minutes before serving to infuse the flavors more.
I don't overcook, so I don't suggest continuing to simmer. The temperature
of the heated chili will be enough to bring out the flavors more.
