Healing Cuisine Chili

by Elise Schwartz | August 29, 2010 5:25 PM

This chili was a great addition to the party spread.  There were many complements on it, and I loved having this super-easy-to-prepare dish that filled people up!  Let’s face it, good grass fed meat is expensive.   Lessen the cost by throwing in beans for protein and using less meat.

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Healing Cuisine Chili
Serves 6  (Multiplied by 8 for the party.  *TIP* Use a super large ceramic crock pot or electric roaster and simmer for 6-8 hours.)

1 1/2 lbs organic grass fed ground beef or turkey
1 Tbsp coconut oil
1/2 c onion, chopped
1/2 c celery, chopped
3 cloves garlic, minced or crushed
1/2 c green bell pepper, chopped
1/2 c red bell pepper, chopped
16 oz black beans, rinsed (I also use kidney beans sometimes)
16 oz organic crushed tomatoes (from a glass jar is best)
16 oz organic salsa (you pick your heat preference, I use Medium)
1 Tbsp Bragg apple cider vinegar
1 Tbsp chili powder (more/less to taste)
1 Tbsp ground cumin
1 Tbsp dried oregano
1 Tbsp dried basil
1 tsp cayenne pepper (to taste)
1 tsp sea salt
A few cracks of black pepper

1.)  Heat large skillet over Medium heat.  Add ground meat and heat until cooked thru (no pink), stirring often to break up large chunks.  Drain meat and transfer to large sauce pan and set aside (no heat for now).

2.)  In same skillet, heat coconut oil over Medium heat.  Add veggies and saute until translucent and aromatic.  Transfer to large sauce pan with the meat and heat over Medium-High heat.

3.)  Add beans, salsa, cider vinegar and spices to pot, stir well to combine.  Bring to a boil then reduce heat to Low. Simmer for 1-2 hours, stirring occasionally.   Serve with a spoonful of organic plain Greek yogurt or Fage (optional).

Endnotes:
  1. [Image]: http://www.torontolindyhop.com/swing/wp-content/uploads/2009/08/lindystock-chili.jpg

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