This Chili Recipe is sure to please everyone. It makes a great meal, dip or topping for Nachos, stuffing for tacos, or burritos.
I like it with some cheese and sour cream on top! Dip in the Organic tortilla chips!
- 1 Lbs Each Ground Beef, Ground Pork, Ground Chicken and Ground Bison (or Lamb)
- 1 Large Onion – Diced
- 2 Bay Leaves
- 1 Red or Green Pepper – Diced
- 1 Can/Jar Stewed Tomatoes (in chunks)
- 1 Can/Jar each;
- Kidney Beans
- Pinto Beans
- Black Beans
- Beans in Tomato Sauce (I use homemade with lots of molasses yummy!)
- 1 Tomato Paste (I like Utopia Organic)
- 2 Cups Frozen Organic Corn (Always use Organic to avoid GMO’s)
- 1 Tbsp. Smoked Paprika
- 1 Tbsp. Paprika
- 1 Tbsp. Cumin
- 1 Tbsp. Chili Powder (or more if you like it hot!)
- 1 Tsp. Cayenne Powder
- 1 Tsp. Onion Powder
- 1 Tsp. Garlic Powder
- 1 Tsp. dried Thyme
- 1 Tsp. dried Parsley
- 1 or 2 shakes Chili Pepper Flakes (or more if you like it hotter)
- 1 or 2 shakes nutmeg (just little shakes, don’t add too much)
- 1/4C apple cider vinegar (we sell Orchard Valley Organic Apple Cider Vinegar in the Farm Store!)
- 1/4C Maple Syrup or Organic Sugar (always use Organic to avoid GMOs’)
- 1/2 C Water
- Salt & Pepper to Taste (Always use Sea Salt to avoid GMO’s, sugar in table salt!)
1. Brown meat in a large pot, with Onion
2. Add the rest of the ingredients into the same pot you browned the meat. Deglaze the bottom of the pot with the liquid, this adds flavour to the chili!
3. Cook on low with the lid off for a few hours, the longer the better. You want the flavours to marry and the tomatoes to break down into a sauce. The longer you cook it the better. I often make it in the morning for supper at 7 or 8pm. And, it is even better the next day when you heat it up. AND, it Freezes great!
Note: Whoever gets the bay leaf wins! This is a joke at our house! I think it adds to the adventure of eating in Cindy’s kitchen if you leave it in to be found by a dinner guest!