Chili

Ingredients:

2 lbs. ground beef

1 large white or yellow onion, coarsely chopped

 

½ Tbl. Crushed red pepper flakes

3 Tbls. Mexican seasoning mix

1 Tbl. Chili powder

2 Tbls. Parsley flakes

Salt to taste

 

1 - 15 oz. can kidney beans (not drained)

1 - 15 oz. can black beans or your favorite bean (not drained)

3 large carrots, cleaned and coarsely chopped

 

1 - 28 oz. can diced tomatoes

2 - 6 oz. cans tomato paste

2 cups broth (chicken or beef)

 

4 oz. cheese (cheddar, provolone or mozzarella) cubed

 

3 potatoes peeled and cubed

1 cup cooked elbow noodles

 

 

Instructions:

 

1. In a large pot, over medium heat, brown the ground beef and onion.

 

2. Drain any grease from the beef then add all the seasonings ( the next 5 ingredients), and stir to coat the beef in flavor.

 

3. Next add the beans and carrots, stir.

 

4. Then add the diced tomatoes, paste and broth, cook for about 20 minutes over med-high heat, bringing it to a slow boil.

 

5. After 20 minutes you can add the cheese or if you're dairy-free just skip it.  Continue cooking over medium heat, just under a boil for 1 hour.  (The longer you cook it the better it will taste)

 

6. In a medium sized pot, bring the potatoes to a boil and cook until just fork tender, not over cooked, they continue to cook in the chili.  At this point you can also cook your pasta, which can be fully cooked because it's added in last.

 

7. When the potatoes are finished cooking add them to the chili and cook for a final 20 minutes (this will help the potatoes to take on more flavor.  You may need to add more salt after the potatoes are added since they absorb salt.

 

8. Finally, add your noodles, give it one last stir and serve with sour cream, shredded cheddar cheese and good crusty bread or cornbread!

 

 

 

 Enjoy!