Secret Ingredient Chili

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I make the best chili ever.  It makes sense because I make the best salsa ever. Measuring is not my forte, so I’m going to get as close as I can here.  I keep sampling until its right, but its usually dead on.

1 large can organic fire roasted tomatoes.  1 small can crushed tomatoes.  1 jar tomato juice. 1 jar water.

2 cans organic kidney beans, drained or rinsed

Saute:

1 1b grassfed ground beef or package of sausages, chicken or pork….after sauteeing….do not drain!

2 carrots diced (or cheat and buy a small bag of shredded carrots), 2 celery ribs diced, 1 large onion diced, 1 bell pepper sliced and diced (I prefer yellow or orange), continue to saute for 2-3 minutes after the meat is done, then add tomatoes, sauce and beans

5 cloves minced garlic, (set aside for 8 minutes so the best properties of the the garlic can emerge, then add to mixture)

a few pinches pink salt, 2 pinches coarse ground pepper, 2 tbsp cumin, 2 tsp paprika, 1 tsp coriander, 2 tsp crushed red pepper, 2 tsp oregano, 2 tsp cayenne, one whole bunch fresh chopped cilantro, a bay leaf or two is nice if you have them

and the secret ingredient….a cinnamon stick. snap!

Bring to a bubbly juicy mess in a big pot.  Then simmer for an hour.  (discard the cinnamon stick and bay leaves) Serve over an organic baked potato. That’s how my mama taught me.

 

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