3 lbs of ground beef
2 medium onions, chopped
1 medium onion, diced
1 medium chopped green bell pepper
4 cloves of garlic
7 tbsp. chili powder
1/8 tsp. cayenne
1 1/2 tbsp. cumin
1/2 tbsp. oregano
1/2 tbsp. paprika
1/8 tsp garlic powder
2 1/2 tsp sea salt
16 oz tomato sauce
14 oz chopped tomatoes
1 can organic chili beans
In a large pot, brown the ground beef until cooked. Drain and saute onions and pepper with meat until tender. Add garlic, cumin, chili powder, cayenne, oregano, paprika, garlic powder, sea salt, and tomato sauce. Stir well.
Drain the tomatoes, and save the liquid. Add tomatoes to the pot mixture. Add enough water to the tomato liquid to equal 3 cups. Add to pot. Simmer for 45 minutes, stirring occasionally.
Add the beans, stirring to combine. Bring to a boil and turn off the heat. Once cooked let the chili cool about 1 hr then cover and put in fridge for 24 hours.
To serve, reheat on the stove in a ceramic pot and top with diced onions.
*recipe adapted from Better Homes and Gardens to be gluten-free and dairy-free.
Nosh & Nurture was born of this journey I am on to better the health of myself, my family and those around me. What started as a simple compilation of recipes has grown to a all-around lifestyle journal with ways to incorporate organic products into your home, pantry and beauty cabinet. I also include stories on pregnancy, new motherhood, travel, Proverbs 31 marriage, and spiritual health, as I am a Christian who couldn't do any of this without my Lord & Savior Jesus Christ. For more of my story you can click here.
All recipes are gluten-free and dairy-free with a lot of soy-free, grain-free, sugar-free options.
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