As the weather in Salt Lake City transitions into fall I crave heavier, heated foods. I spend my summer craving lighter raw meals, and as soon as the weather gets the fall crisp in the air, I immediately crave pastas, animal protein, and more cooked foods. Generally when I eat animal protein I try to stick to organic, free range, grass-fed meat and poultry.
This chili recipe is my mom’s recipe with a few changes. It reminds me of home, my mom always made it during the fall and winter, and it was a family tradition to eat it when we decorated our Christmas tree. I love it because it is so simple, and delicious filled with protein to keep you full. I like to make a big batch and freeze half of it in a mason jar so it is ready to go on nights that we don’t have time to cook.
- 1 Tbsp organic butter
- 1 medium onion chopped
- 4 garlic cloves chopped
- 2 lbs ground beef, or 2 pounds ground turkey(try to get organic, free range)
- 1 can(16 oz) crushed tomatoes-undrained
- 1 can (15oz) tomato sauce
- 2 cups water
- 1 cup tomato juice
- 1 Tbsp crushed red pepper(more or less depending on how spicy you prefer it)
- 1/8 cup chili powder
- 1 tbsp savory spices(can be found in grocery store with dried herbs, if not use Italian spices)
- 12 oz tomato paste
- 1 can(15 oz) kidney beans, drained
- 1 can(15 oz) cannellini beans, drained
- salt and pepper to taste
- Add butter to a saute pan over medium heat. Once it is melted add chopped onion, and saute for 5 minutes until it starts to become clear and soft. Add chopped garlic and ground meat, about 3/4 tablespoon of salt and pepper. Cook in skillet until beef is cooked through.
- In the meantime, Heat a large soup pot over medium heat adding, crushed tomatoes, tomato sauce, water, tomato juice, a pinch of salt, crushed red pepper, and savory spices. Bring to a boil.
- Once the tomato mixture starts to boil reduce heat, and add half of the cooked meat. Stir in tomato paste and chili powder. Season with salt and pepper to taste.
- Add the remaining beef, kidney beans, cannellini beans, and let simmer over medium-low heat for an hour.
- I like to top mine with a little raw onion, avocado, and sometimes some raw goat or sheep’s cheese. Enjoy!