Chili

ORIGINAL RECIPE BY RACHEL ROSE. SERVES: 6 TIME: 1 HR 30 MIN

Ingredients:
3 tbsp olive oil
1 onion, chopped
3 garlic cloves, whole and smashed
2 bay leaves
2 tsp Italian seasoning
1 tsp red pepper flakes, less or more depending on taste
1/2 tsp fennel seeds
1/4 tsp turmeric powder, optional, I use for health purposes
1 1/2 lb ground beef, preferably organic
8 cups chicken broth or stock, homemade or low-sodium variety
1 cup salsa (or 1 can stewed tomatoes, your preference)
2 tbsp tomato paste
3, 14.5 oz cans tri-color beans kidney, black, pinto, rinsed and drained
1/2 tsp ground pepper
1 tsp Himalayan pink sea salt

How To:
1. Heat dutch oven or heavy duty stock pot over medium heat. Add oil. Let heat for one minute. Add onions. Stir occasionally not allowing onions to brown. Saute for 5 minutes.

2. Add garlic cloves and the spices: turmeric, red pepper flakes, and Italian seasoning. Continue to cook and stir for another minute until fragrant. Add ground beef. Break up into smaller pieces. Cook for 10 - 12 minutes until browned.

3. Add chicken broth or stock, increase heat to high. Bring mixture to a boil. Once boiling, turn heat down to medium. Add salsa and tomato paste. Stir to incorporate. Allow to simmer for 30 minutes. Remove any fat that comes to the surface with a skimmer or strainer.

4. Add beans, pepper and salt. Continue to simmer for an hour. Taste for seasoning. Serve with cheddar cheese and gluten-free cornbread.



Recipe by Rachel Rose, unless otherwise noted.  Do not copy. Recipes are for personal use only. For more creative and natural recipes, visit me at: http://braumeisterswife.com Rachel Rose | Braumeisters Wife © 2014

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