Chili warms my soup and stew loving soul, without it actually being a soup so my soup nay-saying husband approves too. Hearty, and oh so comforting.
I think one of my favorite things about it, is that it is an American classic we can have. Our diet is limited enough that I find it easier not to try and recreate the dishes I am used to, and instead go for unknown (at least to me) territories.
But chili? That I grew up with.
Granted, I still need to change things. I am used to it with corn chips, cheese, and sour cream. But those aren’t really necessary when you have a great bowl of chili! I can top with some avocado for added creaminess and call it good. Sometimes we eat it with plantain chips (sadly not GAPS legal) for the missed crunch of corn chips.
Any other changes are fairly minor. Not thickening it with masa flour (corn) which I am not used to anyway. Using ancho chili instead of a chili powder which often has onion, oregano, and black pepper. Using navy beans to keep it GAPS legal.
None of those means that this chili is bland and boring. It is rich with spices, and just the perfect meat to bean ratio (I found out when on Whole30 I consider beans essential). It perfectly hits the spot.
Perhaps the best part of chili is just how incredibly easy it is. Beans are a cinch to cook, and to have on hand. Peppers, and onions if you are using, take but a few minutes to chop. Other than that, it is pretty much measure, mix, and simmer. For this reason it has been one of my freezer meals of choice.
I am trying to do better about being continually behind and overwhelmed. One of the ways I am working towards this is making freezer meals. Meals that are easy to double or quadruple GET doubled or quadrupled so I can put a few meals away in the freezer for crazy days.
For the few extra minutes it takes to cut up six more bell peppers then I am used to, and cook a bit more meat, I am able to turn what would usually be a two meal batch of chili into eight meals. Just make sure if you do the large freezer batch (I am giving a large and small batch version) that you buy those spices in bulk! 1 1/2 cups worth of spices would get incredibly expensive being bought in those little tiny jars!
- 2 tablespoons avocado oil
- 8 bell peppers, seeded and chopped
- 4 vidalia onions, chopped (optional, we left out due to allergies)
- ½ cup ground cumin
- ⅓ cup ancho chili powder
- ¼ cup paprika
- 1 head garlic, the cloves minced
- 2 tablespoons ground coriander
- 1 teaspoon ground allspice
- 2 teaspoons chipotle (this is pretty mild, increase and/or add cayenne for heat)
- 1 teaspoon salt
- 4 lbs ground beef
- 4 teaspoons salt
- 3 cups chicken or beef stock
- 10-12 cups cooked beans of choice (I used navy to be GAPS legal, can use black and/or pinto beans if desired)
- 1 6 oz can or 7 oz jar tomato paste
- 4 28 oz canned chopped tomatoes or 4 Pomi tetri packs (I use the tetri packs as I prefer the flavor and they are corn free)
- Additional salt, I ended up using another 4 teaspoons as my chicken, beans, and tomatoes were all unsalted
- In a very large pot (12 quart) heat the oil over medium heat. If using the onions add them and cook and stir for a minute or two. Turn the heat down to medium low. Add the peppers, garlic, and spices and the 1 teaspoon of salt. Cook, stirring occasionally, for about 20 minutes until the spices start to make your house smell incredibly amazing.
- Meanwhile, in a large skillet cook the four pounds of beef with 4 teaspoons of salt. Add to the stock pot along with the tomatoes, stock, beans, tomato paste and chopped tomatoes.
- Bring to a simmer and keep at a low simmer for at least 30 minutes (don't boil less you cook the beans to mush).
- Once cool you can freeze some if desired. I like to use plastic deli containers (that I get off of Amazon) because they are cheap and I can pop a frozen block of chili right into a pot to start thawing and heating. Since we don't own a microwave that is a huge deal for me!
- I ended up freezing 6 quarts and kept the rest (about two additional quarts) out to eat right away.
- ½ tablespoon avocado oil
- 2 bell peppers, chopped
- 1 vidalia onion, chopped (optional, we left out due to allergies)
- 2 tablespoons ground cumin
- 1½ tablespoon ancho chili powder
- 1 tablespoon paprika
- 2 cloves of garlic, minced
- 1½ teaspoon ground coriander
- ¼ teaspoon ground allspice
- ½ teaspoons chipotle (this is pretty mild, increase and/or add cayenne for heat)
- 1 pinch salt
- 1 lbs ground beef
- 1 teaspoons salt
- ¾ cup chicken stock or broth
- 3 cups cooked beans of choice (I used navy to be GAPS legal, can use black and/or pinto beans if desired)
- 2 tablespoons tomato paste
- 1 28 oz canned chopped tomatoes or a Pomi tetri packs (I use the tetri packs as I prefer the flavor and they are corn free)
- Additional salt if needed (might not need if you are using salted beans, tomatoes, and chicken stock)
- Put the avocado oil, peppers, onion if using, spices, and a heavy pinch salt in a medium pot over medium low heat. Stir and cook for about 10 minutes until it smells flavorful and the onions are cooked through.
- Add the beef and a teaspoon salt and cook through while breaking it up.
- Add the chicken broth, tomatoes, beans, and tomato paste. Bring to a simmer. Keep at a gentle simmer for at least 30 minutes (do not boil less you cook the beans to mush).