1.06.2014

our favorite chili.

Everyone has a go-to chili recipe. This is ours.
Packed with fresh zucchini, loaded with garlic and cumin and of course, full of delicious grass-fed beef, this is the perfect chili to ladle into a big bowl on a cold night and top with sharp cheddar and fritos. It will warm you, heart & soul. 
Serves 8-10…this recipe makes a lot and can easily be modified to serve more or less! Great for entertaining and easy to reheat; packed with protein and super filling
what you'll need
Approximately 3 pounds grass fed ground beef
4-6 zucchini squash, diced into small cubes  — unexpectedly adds great flavor and texture
1 (15 oz) can of chili beans in medium sauce
1 (15 oz) can dark red kidney beans, drained
1 large yellow onion, diced
4-6 cloves of garlic, chopped – we LOVE garlic!
Cumin, Coriander, Chili Powder, S&P
Our Secret Ingredient: Chili 9000 seasoning (Available here) – we get this at a local spice shop and my husband swears this is what takes our chili over the edge
2 (15 oz) cans Hunt’s Tomato Sauce – add more as desired
optional ingredients:
Crushed Red Pepper Flakes or diced jalapeños for heat
Sour Cream, Raw Onion, Grated Sharp Cheddar Cheese for topping
Fritos Scoops – a must have for us 

what you'll do:
» Dice onion and zucchini; chop garlic; sauté in coconut oil (or olive oil) in Dutch oven or large stockpot, adding S&P to taste (flavor every layer). 
» Once cooked through, add ground beef and cook meat through. 
» Add both cans of beans and seasonings
     You can start with 1 TBSP of each and add more according to your preferences but I’ve been making it for so long I don’t measure my spices anymore, I just eyeball it || I tend to go heavy on the cumin and Chili 9000. 
» Finish by adding both cans of tomato sauce, continually stirring and adding S&P to taste. 
» Dish up & enjoy.

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