CRAIG’S CHILI


INGREDIENTS: 

  • 4 lbs Ground Beef
  • 28 oz Crushed Tomatoes
  • 2 cans of Kidney Beans
  • 1 1/2 cans Tomato Paste (9 oz)
  • 3 cups Chicken Broth
  • 1 1/2 Chopped Onions
  • 1 1/2 Chopped Bell Peppers
  • 5 Cloves of Garlic
  • 4 1/2 Tbsp Chili Powder
  • 2 tsp Cider Vinegar
  • 2 tsp Worcestershire
  • 2 tsp Cumin
  • 1 tsp Chipotle Powder (Optional)
  • 1/2–1 tsp Salt
  • 1/2  tsp Black Pepper
  • Cayenne Pepper (to taste)

Cook the ground beef in a large stock pot. If using 80% fat ground beef, drain off some of the fat. Add all other ingredients to the stock pot & let simmer 1 hour.

You may want to taste the chili & adjust the spices as you go. We also enjoy adding Cholula Hot Sauce to give it more of a kick.

Serve with gluten-free cornbread or make a Frito Chili Pie, using Daiya Cheddar Style Shreds & Fritos. (We typically avoid eating processed foods, but some foods are harder to resist.)