One of Cinder Hill Living's signature dishes, we like our chili thick, spicy and full of flavor. We look forward to eating chili every fall when the cooler weather arrives, and we especially like to make this on Sunday afternoons while watching sports or streaming our favorite shows.
Prepare the ground beef:
In a large soup pot over medium heat, warm the oil. Add the ground beef and give it a good pinch of salt while breaking up the meat as you stir. Cook until the meat has released its liquid and is browned, about 15 minutes. Scoop out the meat with a slotted spoon into a bowl and set aside.
Prepare the onions:
Add the onions and give it a good pinch of salt. Sauté stirring occasionally, about 10 minutes until the edges are just beginning to brown.
Prepare the chili:
Add the garlic, tomato paste, paprika, cumin, Mexican oregano, pepper and liquid smoke. Next add the hot sauce (add 1 tbsp for mild heat or 2 tbsp for a spicier result). Stir to incorporate the seasonings into the onions. Then add the tomatoes, beans (including the liquid) and water and stir to combine.
Simmer the chili:
Simmer the chili for 30 minutes until thick, stirring occasionally. Taste and season with salt, usually about 2 tsp and give it one final stir.
Serve the chili:
Scoop the chili into bowls and serve hot. Garnish with chopped organic cilantro, organic sour cream, compliant cheese and chopped green onions if you like.
Notes: Because the skins and seeds of a tomato contain lectins, be sure to only use tomato products that practice removing the skins and seeds in their preparation. I like the Pomì brand as I suffer no ill-effects when consuming their Finely Chopped Tomatoes. Only use canned beans that are pressure cooked right in the BPA free can. I like the Eden brand for this preparation.
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Ingredients
Directions
Prepare the ground beef:
In a large soup pot over medium heat, warm the oil. Add the ground beef and give it a good pinch of salt while breaking up the meat as you stir. Cook until the meat has released its liquid and is browned, about 15 minutes. Scoop out the meat with a slotted spoon into a bowl and set aside.
Prepare the onions:
Add the onions and give it a good pinch of salt. Sauté stirring occasionally, about 10 minutes until the edges are just beginning to brown.
Prepare the chili:
Add the garlic, tomato paste, paprika, cumin, Mexican oregano, pepper and liquid smoke. Next add the hot sauce (add 1 tbsp for mild heat or 2 tbsp for a spicier result). Stir to incorporate the seasonings into the onions. Then add the tomatoes, beans (including the liquid) and water and stir to combine.
Simmer the chili:
Simmer the chili for 30 minutes until thick, stirring occasionally. Taste and season with salt, usually about 2 tsp and give it one final stir.
Serve the chili:
Scoop the chili into bowls and serve hot. Garnish with chopped organic cilantro, organic sour cream, compliant cheese and chopped green onions if you like.