Friday, October 31, 2014

Flavorful Friday: Customizable Chili Recipe

Ecclesiastes 11:1-5 NASB
 1"Cast your bread on the surface of the waters, for you will find it after many days. 2Divide your portion to seven, or even to eight, for you do not know what misfortune may occur on the earth. 3If the clouds are full, they pour out rain upon the earth; and whether a tree falls toward the south or toward the north, wherever the tree falls, there it lies. 4He who watches the wind will not sow and he who looks at the clouds will not reap. 5Just as you do not know the path of the wind and how bones are formed in the womb of the pregnant woman, so you do not know the activity of God who makes all things."

The weather has turned again overnight, and, though it is still sunny and beautiful, the temperatures are quite a bit cooler!  You know what that means, it's time for Chili!  For this episode of Flavorful Friday I bring you a Customizable Chili Recipe.  Be your preference vegetarian, chicken or turkey, or the traditional beef, this recipe can be used to make a palate pleasing chili sure to be a hit with the crowds, or just for you all cozied up by the fireplace in your pj's...  = )

I'd love to hear from you, what's your favorite way to serve and eat chili?

And remember, today is the last day to get EARLY BIRD DISCOUNTS on tickets to the upcoming Gluten & Allergen Free Expo in Dallas, so click here to buy now and tell your friends!  Just enter EARLYBIRD at checkout for $5 off adult tickets, and EARLYKIDS for $2 off kids tickets.  Price is $12 for adults and $2 for kids today only!

Stay tuned next week for announcements on how you can WIN 2 FREE TICKETS to the Expo for you and a friend!

Yours truly,

Country Mama Hippie Chic
AKA Brandi Schunk

Customizable Chili Recipe


·      1-3 C Cooked Beans (Black, Red Kidney, Pinto, or any combo thereof)
·      1 Tbsp Extra Virgin Olive Oil
·      1 pound of Ground Beef
·      1 Yellow Onion, diced
·      1 Green Bell Pepper, seeded and diced
·      1 Red Bell Pepper, seeded and diced
·      4-8 Cloves of Garlic, peeled and thinly sliced
·      1 handful of Grape Tomatoes, cut in half (optional)
·      1 large Tomato, diced (optional)
·      1 - 15 oz can of plain unsalted Diced Tomatoes
·      2 tsp Celtic Sea Salt
·      2 tsp Chili Powder
·      1 tsp Onion powder
·      1 tsp Garlic Powder
·      ½ tsp Garlic Salt
·      ½ tsp Smoked Paprika

·      ¼ tsp Cumin
·      ¼ tsp Fresh Ground Pepper Medley
·      Cayenne (just a dash or leave off altogether if cooking for young ones)


Drain most of the liquid off of beans and pour them into a crock-pot turned on to Low setting.  Use more or less beans to fit your personal taste or budget.  Using more beans is a great way to stretch the meat!  Mashing some of the beans with the back of a spoon can help thicken the chili as well and give it a yummy mouth feel.

Warm an 8-10 inch cast iron skillet on medium heat.  Add Extra Virgin Olive Oil and spread around to cover skillet.  Add Ground Beef and cook until browned, stirring and “chopping” frequently to break it up into small bits.  Season with Celtic Sea Salt, Chili Powder, Onion Powder, Garlic Powder, Garlic Salt, Smoked Paprika, Cumin, Fresh Ground Pepper Medley and Cayenne while cooking.

While beef cooks, dice the Yellow Onion and add to pan when beef is about halfway browned.  While beef and onions continue to cook, chop Green and Red Bell Peppers and add to pan.  When beef is fully browned, remove it from pan, drain if needed, and add to crock-pot. Cut Grape Tomatoes in half and add to crock-pot.  Dice the Tomato and add to crock-pot.  Open can of Diced Tomatoes and add to crock-pot.  Thinly slice garlic and add to crock-pot.
Stir well to mix.  Cook, covered, on low for 7-12 hours, stirring occasionally.

Serving options:
·      With corn chips and shredded Mexican Blend or Cheddar Cheese for classic “Frito Pie” (Note: for healthier option, choose organic corn tortilla chips, sprouted if possible.)
·      Atop a baked potato with sour cream
·      In a bowl all by itself
·      On top of a slice of cornbread
·      All serving options are great with a portion of salsa and/or hot sauce added just before serving.

·      You can also add ¼- ½ Cup of Homemade Bone Broth to the chili when cooking it for more nutritional value and flavor.
·      Ground chicken or turkey could be used in place of beef.
·      Shredded meat could be used in place of ground.

·      For a vegetarian option, leave off meat entirely and use 3 C beans.

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