Sunday, November 15, 2015

Family Style Chili - A much better copy-cat of Stagg Classic Chili! Plus a note about nightshades...

Family Style Chili

This makes a big pot of delicious chili that is great to serve at family gatherings. It can easily be made ahead and reheated if needed. The flavor is well-rounded yet mild enough that kids love it too. Our recipe is reminiscent of a commercial brand of chili called Stagg Classic Chili. Homemade is always better, and this chili is no exception. I did not set out to re-create Stagg's chili, it just happened.

Our recipe is easier to digest than some chilis, and is nice and tomato-ey as well. It is also less acidic than most tomato-based chilis, due to a touch healthy sweetener being added.

Note that green peppers assault some people's taste buds. If you are one of these people or have a family member who is, just replace the green pepper with a red bell pepper, or even a yellow one. Green bells are technically unripe anyway, and are the most bitter tasting of the three. Red bells are usually the sweetest.

Goji berry bush
Bell peppers are also a member of the nightshade plant family, and some people are sensitive to that, if so, omit the bell peppers (and the tomatoes for that matter!). By sensitive, I mean, some folks experience arthritic-type symptoms when they consume members of the night shade family. Maybe I should just call this nightshade chili! Uh, OK, don't eat this chili if you want to avoid vegetables from the nightshade family.

Other members of the night shade family are: chili peppers (all), potatoes (not sweet potatoes or yams), tomatoes, tomatillos, eggplant, goji berries, cape gooseberries... Just so you know.



Cape Gooseberry fruits

So, back to the chili recipe! It makes a hearty, delicious meal and I think you will love it.



Family Style Chili Recipe:

2 pounds organic ground beef or turkey
1 medium onion, diced small (about 1 cup)
3 stalks celery, diced small (about 1 cup)
1 green bell pepper, diced small (about 1 cup)
3 cloves garlic, smashed with some of the salt
1 1/2 T. chili powder, to taste
1/2 t. cumin powder
1/2 t. garlic powder
2 15-ounce cans organic kidney beans, undrained
1 15-ounce can organic great northern white beans, undrained (or a 3rd can of kidney beans)
1 6-ounce can organic tomato paste
1 28-ounce can organic diced tomatoes
1 15-ounce can organic crushed tomatoes
1 cup organic chicken stock
1 t. organic beef base
1 c. purified water
3 T. Golden Lakanto zero-cal sweetener or organic coconut palm flower sugar (replaces brown sugar)
2 t. sea salt or BioSalt, to taste


Method:

In a soup pot, saute the ground beef with the onion, celery, green pepper, and garlic until the vegetables are tender, breaking up the meat and stirring frequently.

Add the remaining ingredients, mixing together well.

Simmer, covered for about 90 minutes, to blend the flavors well.

Check for seasoning and adjust if needed before serving.


Serving Ideas:

Serve over buttered and seasoned baked potatoes for a gluten-free meal.

Serve over steamed and buttered summer squash for a low-carb meal.

Serve in a bowl with gluten free organic corn chips, cheese, and sour cream on top.

Serve with homemade organic corn bread and raw honey butter.

Serve over homemade gluten-free macaroni and cheese.

Serve over steamed tamales.

Serve in a bread bowl topped with cheese.

Serve any way you please!


Photos of the process:









Enjoy,

Leila.