Family Chili

This chili recipe is the first thing that we make in the winter. It has a slight amount of spice that warms the heart and a natural sweetness from the tomatoes. This recipe has gone through so many iterations that my family couldn’t remember how the the recipe started. But this has always been a comfort meal to warm the heart on a cold day. Enjoy!

Servings: 6

Time: 45 minutes

Ingredients:

• 2 lbs ground grass fed beef (85/15)

• 6 stalks celery chopped

• 1 whole onion, diced

• 2 tbsp chili powder

• ¼ tsp cayenne pepper

• 1 tbsp dried oregano

• ¼ tsp cinnamon

•  2 large bay leaves

• 28 oz can diced tomatoes

• And add one 15 oz can diced tomatoes for a total of 43 oz diced tomatoes

• 15 oz can tomato sauce - organic (and ½ can water)

• 15 oz can chili beans in sauce from Heinen’s

• 15 oz can red kidney beans - organic (we usually use ½ can)

• 1 tbsp salt, or to taste

• Chopped green onions (scallions)

• Sour cream

• Cheddar Cheese

• 1 box gluten free elbow noodles

Directions:

1. Put 1-2 tbsp olive oil in a large pot over medium high heat. Brown the ground beef and then put aside, along with any juice.

2. Add another 1 tbsp olive oil in pot. Add onion, celery, cinnamon, chili powder, cayenne pepper, oregano, and brown for 5-10 minutes, or until onions are soft.

3. Put meat and meat juice back in pan.

4. Add all diced tomatoes, tomato sauce, chili beans, and bay leaves in sauce. Simmer for about 30 minutes.

5. Add ½ can (or all) of red kidney beans, if using. Warm through, about 5-10 minutes. Serve with shredded cheddar cheese, sour cream, and chopped scallions. Serve with some gluten free elbow noodles if you like noodles in your chili! I highly recommend it as it is a family tradition.