Sometimes the weather drives what I cook for dinner. It’s really cold out today so it’s Chili time. I believe Chili is one of those dishes that can be very personal. We add the ingredients we like and we omit the ones we don’t. This is my version I hope you can use something from it.
I always use grass fed beef. I know it costs more but it is worth it, it just tastes better.
I use 1 oz. of 100% cacao. It gives the chili a depth of flavor and some body.
I prefer to use beef cubes over beef broth. The cubes seem to intensify the beef flavor.
I make a cucumber salsa and add that to the chili. It gives the chili that taco-ish flavor that compliments the chili and the cucumbers give it a texture that I love.
Because the beef granules have their own salt and there is salt in the salsa I don’t really add salt to the chili.
1 or 2 Cucumbers chopped
1 or 2 Small cans of green chilies
1 or 2 Tomatoes chopped
1 Onion chopped
Cilantro (dried or fresh)
Add the ingredients together to your taste! Make enough for at least 2 cups. This salsa is even better if allowed to sit overnight before adding to the chili.
1 Onion chopped
1 Bell Pepper chopped
6 Beef Cubes
2 Cups of Cucumber Salsa
4-5 Cups of Water
1 oz. Baking Chocolate 100% Cacao chopped
Chili Powder to your taste (I use about 2-3 tbsp.)
Cumin to your taste ( I use about 1 tbsp.)
Chipotle Powder to your taste (I use about 1 tsp.)
1 tsp. Worcestershire Sauce
1 Can of Pinto Beans (optional) (one of our beneficial foods)
LET’S GET COOKING!
Cover the bottom of a pot with the olive oil
Add the onions and cook for 5 minutes
Next add the grass fed beef and cook for 10 minutes
Add the beef cubes, use a large spoon to break up the cubes as they cook down, do this until the beef is thoroughly cooked
Mix in 2 cups of Cucumber Salsa, and the water then bring to a boil
Add the chocolate, once the chocolate has melted add the next 4 ingredients to your taste
Finally, let the chili simmer for 10 minutes
If you want to add the pinto beans do it at the very end and simmer until the beans are thoroughly heated
You can top your chili with green onions and or mozzarella cheese. Serve it over quinoa or gluten free noodles. Put the chili inside a taco shell made from a grain that doesn’t offend your diet. Layer the bottom of the shell with spinach leaves and top it off with some of the cucumber salsa. I could not find a shell that didn’t offend my diet so I used a corn shell (oops!)