| Beef Chili |
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| 2 pounds ground beef, or cut into 1/2 cubes Salt and freshly ground black pepper(salt optional) 1 T ground cumin 1 large onion, diced 5 cloves garlic, minced 1 T chipotle pepper puree |
3 T chili powder 1 T arbol chili powder 1 T ancho chili powder 1 tsp cayenne powder 2 (28oz) cans tomato sauce 3 cans rotel 2 cans beans (pinto and kidney?) |
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In a Dutch oven or soup kettle, season the beef with salt and pepper, and saute until browned. Sprinkle with cumin and stir well. Add the onion and garlic, cook until soft. Add the remaining ingredients, bring to a boil, reduce heat and simmer for 1 hour, or until the beef is tender. Remove from heat and adjust seasonings, if needed. |
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Couple of optional things. Drain beans and rinse before adding to meat mixture. You can also add 2 tsp of sugar or 2 tsp of vinegar to reduce acidity. I also add 1 1/2 tsp of ground flax meal. I add ground flax meal to most things. Start with a small amount. In a 6 qt pot of chili you won’t even notice 1 1/2 tsp. The idea is to sneak healthy stuff into food for the family. A little here and a little there, all adds up and no upturned noses!