Here’s a quick little recipe for chili – I made a double batch so that I could have lots of leftovers, but feel free to halve my recipe if you want less (or even do an even bigger batch than what I do if you have a big event or just want tons of leftovers!).
Quick and dirty recipe (double batch)
2 1/2 pounds of ground red meat (venison, beef, bison)
2 onions, chopped
1 – 2 bulbs of garlic, minced (yes, bulbs – we love a lot of garlic)
3 celery stalks, chopped
4 – 5 carrots, peeled and chopped
2 cans diced tomatoes
2 cans tomato sauce
ketchup
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
chili powder – regular, medium, hot, chili 3000
cumin
Cook the onion in some coconut oil, add in garlic, celery, and carrots. Cook for a few minutes until the onions and celery start to become slightly translucent. Add in the meat – cook for a few minutes, until the meat is browned and fully cooked. Add in the diced tomatoes and tomato sauce (rinse cans with water), then add in the kidney beans and black beans. Add chili powder and cumin to taste. Now you want to taste your chili – does it need more spices? Is something missing? For me, the missing something is usually ketchup, so I add in a fair amount (maybe 1/3 cup or so). Let the chili cook over low heat for at least an hour (longer is better) to let all of the flavors really come together. (If you want to cook this in a slow cooker, perfect, but make sure to sautee the veggies and brown the meat before putting it into the slow cooker.)
BON APPETIT!
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