I will not be winning any chili cook-offs with this recipe. There are no weird ingredients like alligator tail or cocoa powder. And I didn’t grow my own chili peppers and grind them by hand.
But it’s so easy and good, and can be made with stuff you usually have on hand. My kind of recipe.
In fact, I had a totally different post planned for today. Until I made this chili and decided I had to share it with my happy, healthy and hot friends.
Here’s what I used:
I had a pound of pastured ground beef in the freezer. This is something I always like to have on hand. When I’m cooking at home I only use pastured beef, but I try to relax a bit if I am eating out. Pastured beef is higher in vitamins A and E and omega 3 fatty acids than conventional beef. And it comes from happy cows.
You may notice that I use a lot of ground beef in my cooking. I like it because it’s quick to cook and takes different seasonings well. Also, as a former vegetarian, ground beef was much easier for me to eat when I tried to ease into eating meat after 30+ years without it. Now I have no problem digging into a medium rare steak, but in the beginning of my omnivore journey, the texture of steak and chicken completely freaked me out.
Canned tomatoes are also easy to keep on hand. I usually buy organic…these were not. Tomatoes are high in vitamin C and lycopene, a powerful antioxidant. They have been shown to have some anti-cancer benefits, and they support cardiac and bone health.
I’m not huge on beans. Probably because I consumed so many of them in my vegetarian days. Also, many people in the paleo world frown on beans. I say listen to your body. I do just fine having some beans from time to time, and the kidney beans add a nice flavor to chili. Plus they are a good source of fiber and protein.
The only seasonings I used were pink Himalayan salt, freshly ground pepper (can’t live without it!), chili powder and cumin. You could certainly add anything else you like to spice it up…chipotle powder is always nice.
Over the past year or so I have replaced my spices with organic as I run out. Here’s why: Let’s spice things up
I just ate this chili plain. With a raw carrot on the side. Because there are too many of them in the fridge right now. And because they are so amazing for you…read this if you need a refresher: Cheap and easy
If you do dairy, you could sprinkle some grated cheddar cheese on top. Or use the chili as topping for a baked potato. Here’s how I made it:
happy, healthy and hot chili
one pound pastured ground beef
one 15 ounce can diced tomatoes
one 15 ounce can kidney beans, drained
Pink Himalayan salt, freshly ground pepper, chili powder and cumin to taste
Heat a large pan on medium and add the beef. Use a spatula to break it up, and stir occasionally until it is cooked through. While it is cooking season to taste. You can drain the fat at this point. Pastured beef is less fatty and I typically skip this, since I tend to make a mess. Dump in the tomatoes and kidney beans, stirring until heated through. Taste again for seasonings…you may want to spice it up a little more after adding the tomatoes and beans. Enjoy!
Can this easy chili recipe help you feel happy, healthy and hot? Damn straight!
You will be happy making something so easy and delicious with ingredients that you probably already have in your pantry and freezer. All of the ingredients used are healthy, right down to the seasonings. Eating food like this can help you maintain a healthy weight. The protein and omega fatty acids in the beef promote healthy, firm and glowing skin, and the tomatoes provide vitamin C, another skin supporting nutrient. With that healthy body and glowing skin, you will be hot for sure!
Thanks for reading!
SHOP THE POST:
Pink Himalayan Salt
Organic Pepper in Grinder
Organic Chili Powder
Organic Cumin
Yum, I love chilli. We often have minced (ground) beef in the freezer too, so useful! I like beans but they don’t like me, so I only eat them sometimes. Chilli is great in the slow cooker,, the meat is really tender. Also, quite lazy and easy.
I hear you with the beans, Tanya. I don’t eat them often, but seem to do fine with small quantities. And the slow cooker is a great idea for this…I love walking in the door to the smell of dinner cooking. And love how you say “minced” in the UK…much cuter than “ground”!