I live in Texas where chili may very well be the state food dish. During the cooler months it is served 2-3 times per month in the Persnickety household. Not only is chili a good hearty dish, it’s loaded with great herbs and spices that help protect against winter colds and illnesses. These spices include cumin, garlic, and cayenne pepper. If you would like to read more about the healing powers of garlic and cumin read this article. For more information on the health benefits of cayenne pepper here is another great post. Let’s also not forget that chili makes the best leftover dishes! I used to make chili with ground beef from the grocery store, canned chili beans, canned tomatoes (from the grocery store) and store bought seasoning mix. However since deciding to minimize eating foods that come in a box or package I have stocked my pantry in a different way to make this dish still an easy quick go to meal on a chilly afternoon. So today I give you my chili recipe and lots of variations from some blogging friends. ENJOY!!
My Chili Recipe:
1 lb dried pinto beans, soaked and cooked (read how to soak and cook beans for best digestion and absorption)
1 onion, chopped
1 Bell pepper, chopped
1 jalapeno, left whole
1 qt. Home canned tomatoes (here is an article on how to can your own)
1/4 c homemade chili seasoning
1lb ground meat
Brown meat in Dutch oven.Right before meat is done add about 1 tablespoon of chili seasoning and cook. Add veggies and cook until soft. Drain grease if necessary. Add beans, tomatoes, and remaining seasoning and jalapeno. Simmer for at least 30 minutes.
We typically enjoy chili with a sprinkling of cheddar cheese, green onions, and a small dollop of sour cream with organic tortilla chips or sprouted crackers on the side.
My kids also love these two variations:
Chili Mac– serve chili over cooked macaroni topped with cheddar cheese
Chili Enchilada Option- in a 9×13 pan cover bottom with tortillas of your choice followed by a layer of chili and a layer of cheese. Continue layering until pan is full. End with chili and cover with foil. Bake at 350 for about 20 minutes. Uncover, top with cheese and bake another 10 minutes.
Enjoy these other great chili and related recipes from some of my fellow bloggers—
Recipes for Homemade Chili/Taco Seasoning from:
Living Low Carb One Day at a Time (Paleo friendly recipe)
Paleo-Friendly Chili Recipes from:
For Those Wanting to try Liver in Theirs, Try These Recipes from:
For Those That Like Theirs With Meat (or meat substitute) and Beans:
And a Few Great Leftover Chili Recipes from:
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