Now is this time to ask – how can chili be healthy?
My secret is grass fed beef. When compared with other types of chili beef, grass-fed beef may have less total fat. More heart-healthy omega-3 fatty acids. And more conjugated linoleic acid, a type of fat that’s thought to reduce heart disease and cancer risks.
Also instead of standard salt, I use pink salt. Pink salt may help balance electrolytes, improve hydration and in many case help lower blood pressure.
Now that I have your attention, let’s make some chili!
Chili Ingredients (organic varieties from Whole Foods or Wegmans are preferred):
Grass fed beef – two pounds (or more if you want a LOT of chili)
One jar marinara sauce
One can diced tomatoes (size varies depending on just how much you like tomatoes)
Fresh garlic (to be crushed or minced)
Red or white onion
One small can green chili peppers
Extra spices such as cumin, red pepper flake, chili powder
Fresno and jalapeno peppers (to be minced)
Pink salt (or sea salt)
One bottle of beer (usually domestic lager – but it’s your choice)
Start off by mincing your onion into small bits and pieces. Chop away! Don’t be afraid to get out all you aggression while making a whole, large sized onion into tiny fragments.
In a large pot, heat up some olive oil (or oil of your choice). I like pressed olive oil best, but it’s up to you.
Your heat should be on high. After the oils heats up, add your onions. Keep them stirred from time to time. Meanwhile, make sure your red Fresno chili and jalapeno peppers are ready to go. Stir them into the onions.
Are things starting to stick? No problem. Add beer from time to time. But not a lot at first. However, you might use the entire bottle as you go. If you drink a lot, have a few bottles of beer handy.
As the onions and peppers soften, add the garlic. Keep things moving.
Now add your ground grass fed meat. Lightly salt the meat and stir. And stir. And stir. Combine everything you have so far into one meaty, soon-to-be chili mixture. Again – use beer to add moisture and keep everything from sticking.
You can keep your heat on a medium-high setting at this point.
After the meat starts to brown, introduce the taco seasoning. I found an organic, low-salt mixture at Whole Foods, so I am not afraid to pour it on. Spicy is good. If spicy is not your thing, just add a moderate amount. You can add more at the end.
As the chili meat browns, add the tomatoes and green chili peppers. Usually the small can of green chili peppers is enough. As is a 14 oz. can of diced tomatoes. But if you like a lot of tomatoes, get the BIG BOY can.
If things start to boil too much, turn down the heat more. You want your chili to have tender beef.
Now – let things simmer for about 45 minutes. Around ten minutes in, add the marinara sauce. How much? As much as you like. I tend to use about half a jar. About a quarter at first. Then more near the end.
As the chili cooks – stir occasionally. Check on it every 5 to 10 minutes. Taste it. If you didn’t use all of the beer, feel free to drink the rest. I tend to use the whole bottle.
As you taste, keep in mind what it might be lacking. Add more taco seasoning. Or go to the cumin and chili powder. I tend to add more chili powder at this stage. There are no set rules. I even like my chili to taste a little different every time.
By now, your beans should be drained in a strainer. You can mix them just so they are easier to stir in. Keep in mind that they are already cooked. Just add them in at the end to heat up.
With everything in together – taste again! This is the final stage. Keep the temperature on low and let it sit until ready to serve.
Honestly, I find that chili that has been heated, cooled and reheated tastes more full bodied.
Please note: TenDollarAdvertising.com is not responsible for reactions to ingredients because of food allergies. This recipe is posted for educational and entertainment purposes. Proceed at your own risk.