fall foods

  • Aromatic Chili

    Weekly Recipe: 
    NonWeekly

    2 tablespoons extra light olive oil

    2 Vidalia onions, minced

    7 cloves garlic, minced

    3 tablespoons ancho chili powder

    4 teaspoons cumin

    2 teaspoons coriander

    2 teaspoons dried oregano leaves

    1/2 teaspoon cayenne pepper

    1 teaspoon red pepper flakes

    2 pounds grass-fed, organic, lean ground beef

    2 14.5-ounce cans dark red kidney beans, drained and rinsed

    12 medium tomatoes, seeded, 6 diced and 6 puréed

    1 to 3 ounces organic tomato paste (optional, to desired thickness)

    salt to taste

    Warm olive oil on medium heat in six-quart Dutch oven. Add onion, garlic, and spices and cook until onions are tender and begin to brown. Add beans and tomatoes and bring to a boil. Cover and reduce heat. Simmer for one hour, stirring once halfway through, then cook uncovered for one more hour, stirring once. Add a little water or tomato juice if the mixture becomes too thick.