Chili

Ahh, a hot bowl of chili on a cold day. It warms you from the inside out and is tasty and satisfying. And it’s a dish that tends to be a crowd pleaser as well. So what’s not to like? Seasoning packets, however, are risky to use for anyone with food sensitivities. They are often laden with all sorts of extra things like sugar and gluten. Making your own spice combination isn’t difficult and I’ve shared it along with my chili recipe for you below.

I hope you enjoy it!

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Chili:

1 Bunch Green Onions

1 Bell Pepper

3 medium  Carrots

2tb Garlic Infused olive oil

1 lb Ground Beef

1 Batch Chili Seasoning (recipe is listed at the end)

1 28oz can Organic Diced Tomatoes, plus 

1 14.5 oz can fire roasted diced tomatoes (or regular diced tomatoes)

Other vegetables of your choice- load it up. Diced potatoes can be a tasty addition.

Directions:

1. Brown ground beef in a skillet. I add a little bit of salt and pepper to my meat while it is cooking. When done, drain off excess liquid..

2. In a large saucepan warm oil over medium heat and saute vegetables until tender.

3. Dump diced tomatoes in with sauteed vegetables

4. Add meat

5. Add the seasoning blend and stir well to combine.

6. Bring all ingredients to a boil and then reduce to a simmer. Allow the mixture to simmer for at least 20 minutes or until the carrots are nice and tender.

7. Serve as is or with a sprinkle of cheddar cheese on top like my family enjoys doing. My boys also like to eat it with corn chips or corn tortilla chips. 

Chilli seasoning:

2TB Chili Powder

1TB Cumin

1 tsp Paprika

1 tsp Salt

1/2  tsp Black Pepper