Wednesday, November 2, 2011

Its Cold...

Its Cold... so its time for chili.

Ingredients:
the base:
2 tablespoons of your favorite fat: olive oil, coconut oil
2 onions, chopped
4 cloves garlic, crushed
2 lbs. ground meat (lean beef, pork, turkey, veal, bison, or a mix)
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spices:
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon unsweetened cocoa (don't need it if you can't find it)
1 teaspoon dried oregano
1 teaspoon allspice
1 teaspoon salt
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liquids:
14.5 oz. can chopped tomatoes (I like Muir Glen fire-roasted.)
6 oz. tomato paste
14.5 oz. can beef broth
12 oz. water

Directions:
1. Heat the oil in a large soup pot. Add onions and saute ’til soft. Add garlic and let heat ’til fragrant, about 2 minutes. DO NOT BURN THE GARLIC. Add the meat and sauté until browned and crumbled.
2. Blend all the spices in a small bowl. Add to pot and stir well, about 1 minute.
3. Add the tomatoes, tomato paste, beef broth, and water to the pot. Stir well.
4. Bring to a boil, then turn the heat to low so the pot has a gentle simmer. SIMMER FOR AT LEAST 2 HOURS. Do not skimp on the simmer. Just as rest time is the magic time when you build your strength, simmering is the magic time when the flavors meld.
Variations:
Add additional quality fats with some chopped black olives, green olives, or avocado slices (or all three!).
Add more veggies by serving over a bed of cooked spaghetti squash, grated zucchini, or baby spinach leaves.

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