Sundance necklace by Holly&Sage
You might want to make a double batch - this chili is even better the next day and it freezes well.
Prep time: 20 minutes
Cooking time: 2 - 5 hours (the longer, the better!)
- 1 Tbsp. olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 medium green pepper, finely chopped (optional - my husband doesn’t like peppers, so I started leaving this out)
- 1 1/2 lbs. ground beef (you may use 1 pound beef and 1/2 pound ground pork sausage)
- 2 Tbsp.chili powder
- 1/2 tsp. ground cumin
- 1/2 tsp. oregano leaves
- 1/2 tsp. sage
- 1/2 tsp. red pepper flakes
- 2 bay leaves
- 1 32 oz. can crushed tomatoes
- 1 Tbsp. red wine vinegar
- salt and pepper to taste
- 2 16 oz. cans pinto beans, red beans, kidney beans, or black beans
- grated cheddar cheese
- sour cream
- Heat oil in a large pot. Add onions, garlic and green pepper. Cook until tender - about 10 minutes, stirring often.
- Add ground beef, chopping down with a large metal spoon to break up lumps. Cook until meat is browned. Add spices and stir to blend.
- Add tomatoes, vinegar, and salt and pepper; bring to a boil. Reduce heat. Partly cover and simmer for one to two hours, stirring occasionally.
- Add beans and simmer for an additional hour or two, stirring occasionally. Remove bay leaves. Serve topped with cheese and/or sour cream, if desired. Goes great with corn bread or chips.
I do love having a plan! If I follow this maybe I will actually get into the spirit of Christmas this year!
Coming soon to Holly&Sage - recycled sweater accessories!
Okay, so today I ate banana pudding* (a LOT of it :-0) and corn on the cob (it may have been better than the dessert…) I will def need to get back on my Paleo wagon tomorrow