Quick-Fix Chili

Growing up my mom would always make us some warming chili once the weather started turning colder.  Now every year I get a craving for this chili recipe (actually my aunt's recipe), that I somehow consistently misplace...

So this blog post is first and formost for me, so that I won't lose this family recipe anymore, and then for anyone else that would like to make a delicious chili that couldn't be easier to make! :)

To maintain the healthy element, I always purchase organic grass-fed beef, as well as organic BPA-free cans of beans and tomatoes.

I hope you enjoy this simple recipe, as much as my family and I do.

INGREDIENTS:

- 1 pound organic grass-fed ground beef

- 1 large onion, finely chopped

- 2  (15 oz.) cans dark red kidney beans, undrained (I like this kind)

- 2  (15 oz.) cans red beans, undrained (I like this kind)

- 2  (14.5 oz.) cans Italian style tomatoes (I like this kind)

- 1  (14.5 oz.) can stewed tomatoes (I like this kind)

- 1  (4 oz.) can diced green chilis (I like this kind)

- 1 to 2 tablespoons chili powder (I like 2, but I only do 1 for the kiddos)

- 1 teaspoon garlic powder

- 1 teaspoon dried oregano

- 1 1/2 teaspoons unrefined sea salt (or to taste)

- 1/2 teaspoon black pepper (or to taste)

- Optional toppings: sour cream, raw cheese, diced olives, chopped tomatoes, and/or any other desired healthy topping

DIRECTIONS:

1. Add a dab of coconut oil to a large stockpot, and sauté beef and chopped onions on medium heat, stirring until meat is browned.  Drain any excess fat.

2.  Add all tomatoes to a blender, and gently pulse (making sure not to puree; just leave slightly chunky).

3.  Add all remaining ingredients, and bring to a boil.  Reduce heat to a simmer, and continue to simmer, uncovered for 1 1/2 hours.

4.  Serve with desired toppings, and enjoy!

Approximately 8 servings 

*Note: This chili actually tastes better the next day, and so I try to make it a day in advance.