Up here in the North West the winters are as C-O-L-D as a witch’s tittie!
Because I eat seasonably (and recommend you do too), it’s the perfect time of year to enjoy what I call “one pot meals”… stew, soups, cacciatore, chili, etc. Because beans are a starch, and turn to sugar in the body, they are a no-no around here at Sugar Free Goddess … but no worries my lovely … you can still eat CHILI!
I found this recipe on line, it sounded good (and it is), so I wanted to share it with you (I adapted the ingredients a bit)! The recipe calls for 5 tablespoons of chili powder which was a little too much fire for me, so I cut back on that ingredient … let your taste buds guide you and enjoy the nourishment of this dish.
2 tablespoons olive oil
2 onions, diced
1 green bell pepper, chopped
1 fresh jalapeno pepper, seeds removed & chopped
8 garlic cloves, peeled and chopped
3 pounds ground meat (I used elk and venison but you can use any ground meat of your choosing; beef, turkey, chicken, etc)
5 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 (28-ounce) can crushed tomatoes or chopped tomatoes
1 (8-ounce) can of tomato sauce
2 cups low-sodium chicken broth
1 (6-ounce) can tomato paste
Kosher salt and pepper
Shredded Monterey Jack or Mexican Blend cheese (optional)
Sour Cream (optional but delish)
- Heat oil in Dutch oven over medium-high heat. Add onions, bell pepper, fresh jalapeno pepper, and garlic.
Sauté until onions are translucent, about 8 minutes. Add chuck and sauté until brown, breaking up meat with back of spoon, about 5 minutes.
- Meanwhile, mix chili powder, cumin, basil, oregano, and thyme together in small bowl. Stir spices into meat mixture and cook 2 minutes.
- Stir in crushed tomatoes, tomato sauce, chicken broth, and tomato paste. Reduce heat to a simmer.
- Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 hour and 15 minutes.
- Season with salt and pepper to taste, sprinkle with shredded cheese and add a dollop of sour cream.
- I always add a squeeze of fresh lime on top of my sour cream too.