Fall is in full swing which means soup and chili season is here! As much as I love my big salads all spring and summer, the comforting, warming foods of fall and winter are welcomed. Easier to digest and great for boosting your digestive fire, there’s just something super cozy about a steaming bowl of hearty chili.
Unless it causes gas.
Right? There’s nothing cozy about that.
Hop on over here to read why I soak stuff before making any dish with beans, split peas, or lentils. Not much work, just plan ahead. Or skip that step if you don’t mind the “digestive concerns” that come it. 😉
Chili is a staple for Big Booty Bird’s Big Batch Cooking. The kids know to expect it pretty much weekly from October to March.
I use navy beans (they’re white – go figure) because most of my recipes are reformulated for people following the Rise UP Rebuild gut healing program, and they are the least starchy of the beans. Use whatever beans you like!
As always, this is enough to feed 4-5 people 4-5 times, and a lot of suggestions to “adjust to taste” – it’s how I cook. Oh yeah, and you’ll need a big pot….
Freeze it in family sized portions for a quick weeknight meal with a side salad, individually for that teen that’s always starving, or it’s a great crowd feeder when the extended family comes to stay at your house for a ski vacation. Definitely soak the beans ahead of time in that case!
Cozy Chili con Carne
- 3 tbsp avocado or coconut oil
- 2 large onions, diced
- 1 bunch celery, diced
- 6 carrots, shredded
- 4 green peppers, diced
- 6-8 garlic cloves, minced (how garlicky do you like it?)
- 5 lb ground beef
- 1/4 cup chili powder (more if you like a little extra kick)
- 2 tbsp cumin (adjust to taste)
- 4 tsp black pepper
- 4-5 tsp unrefined salt (start here, add a bit more to taste, or let people add their own after serving)
- 1 tbsp onion powder
- 8 cups cooked navy beans (white beans). Presoak 3 cups dry beans in water and 2 tbsp apple cider vinegar for 12 hours, drain, rinse and cook. Should yield about 8 cups.
- 2 jars or cans (796ml/28oz) crushed tomatoes
- 2 jars or cans (796ml/28oz) diced tomatoes
- 2 small tins tomato paste
- 1/3 – 1/2 cup honey (breaks acidity of tomato). Can use brown sugar instead if not following Rise UP Rebuild
Saute all veggies in large skillet (10 minutes or so), then place in big stock pot.
Crumble fry ground beef in same skillet, add to veggies in pot.
Add the rest of ingredients to beef and veggies, bring to a boil and then turn down to simmer for an hour.
Taste and adjust seasoning after the hour as flavours will intensify.
Serve with chopped fresh cilantro, a dollap of creme fraiche or sour cream, and some shredded aged cheddar and throw together a green mixed salad for extra veggies!
Enjoy!
B.
