By Lisa Imerman

Since the weather here in Michigan is extremely cold and snowy, a nice bowl of chili hits the spot. This chili is easy to throw together and is nourishing, warming and comforting!!  This is a dish I just throw together without a recipe so I have estimated amounts the best I can, but it is very flexible so you can spice it up or down and add anything or make substitutions as needed.  You can easily make this doubled or tripled for a crowd.

CHILI

• 1 pound pastured ground beef
• 1 medium or large organic onion, diced
• 1-2 medium  organic carrots, diced
• 2 stalks organic celery, sliced
• 1-2 cloves of garlic, minced
• Sea Salt and black pepper to taste
• 3 Tablespoons Regular Chili Powder (if you like it spicier you can add a hotter chili powder, increase the amount or add other spices to up the heat)
• 1 teaspoon ground Cumin
• ½ teaspoon ground coriander
• ¼ teaspoon dried oregano
• 4 cups (or a large 32 ounce can) of Organic Tomato Sauce
• 3-4 cups of cooked beans (I use half Pinto and half Black Beans—if using canned beans it would equate to a total of 2 (15 oz) cans)
• Butter or olive oil to sauté the vegetables in

Sauté diced onion, carrot and sliced celery in the fat  over medium heat till softened, season liberally with sea salt and black pepper.  Add minced garlic and let cook for a minute or so.  Add Chili powder, Cumin, Coriander and Oregano, let cook for about 30 seconds till the oils in the spices are released and you really smell the fragrance of the spices.  Add ground beef and continue cooking while breaking up meat into small crumbles and cooking it through completely.  Add Tomato sauce and beans, stir to combine well.  If it does not seem like enough liquid, add some more tomato sauce or some stock or water to increase the liquid, but not too much as it will give off more liquid as it simmers.  Place lid on pot , reduce heat to low and allow to simmer for at least 30 minutes. 

I like to serve this chili with shredded cheese, organic sour cream and organic tortilla chips.  I make it fairly mild (as I have children who don’t like a lot of spice) and add some hot sauce  to my serving!!  I usually find the leftovers taste even better the next day as it sits, although sometimes you need to add a bit of stock or water when reheating if it has gotten too thick so as not to burn it on the bottom of the pot!! 

YUMM!!

 

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