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
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.