As the rodeo and chili cook-off season begins, I thought I’d share my favorite chili recipe. Everyone differs in the type of meat they like to use when making chili so I’ve left that up to you. You can go with ground chuck or sirloin, or cubed chuck, shank or brisket. I always choose grass-fed, organic meat. You can also mix in bacon or spicy sausage meat if you like. For a leaner chili, try ground chicken or turkey mince.
1 cup chopped celery
2 cups chopped onion
2 lbs chili meat
1 lg chopped green pepper
3 cloves garlic, minced
4oz green chilies, chopped
1 small jalapeno, de-seeded and minced
3 T chili powder
3 T cumin
salt and pepper to taste
20 oz. tomato soup (gluten-free)
2 (14.5 oz) packages of stewed tomatoes
30 oz. cooked kidney beans (optional) – you may want to add more meat if not using these
1/4 cup unsweetened carob chips
Place celery and onions in a large pot and cover with water. Boil until the water evaporates. Meanwhile, brown the chili meat in a pan and drain the fat.
Once the water is evaporated, add green pepper, garlic, chilies, jalapeno, chili powder, cumin, salt and pepper to the pot. Stir for two minutes and then add in the meat, soup, tomatoes and beans (if using). Stir well and simmer for 10 minutes. Mix in the carob chips. Reduce heat to low and cook for 1 hr 15 min, stirring regularly.