home made chili and chili powder made from scratch

it’s not easy to find a good quality chili powder (or mix) that tastes good and doesn’t have all kinds of additives (we don’t want in our food). most recipes for chili powder include these few basic spices:
  • ground cumin
  • dry oregano
  • paprika (smoked is better)
  • cayenne pepper
  • garlic powder (not a favorite of mine in the dry form)
  • crushed or ground coriander seeds
i’m making home made chili (per the kids request) two ways: vegetarian, and with organic grass fed ground beef. you can also substitute the beef with ground turkey or chicken. it’s so easy to make your own tasty (and balanced the way you like it) chili powder-there’s no reason to do it any other way: combine the spices above to your taste-adjust the quantities based on your preference and how spicy you like your chili to be (the cayenne is the spicy element). i don’t like garlic powder, so i add it freshly chopped. see the recipes below:
from the top: chili powder (store bought)-coriander seeds-oregano (greek)
cumin-cayenne-smoked paprika

for the chili:

  • 2-3 tbsp of (your) chili powder mix from above
  • 1 to 1.5 pounds organic grass fed beef (not for vegetarian-replace with mushrooms)
  • 1 cup (dry) pinto beans-soaked
  • 1 cup (dry) black beans-soaked
  • 3-4 cloves garlic, finely minced
  • 1 large onion, chopped
  • 3-4 stalks organic celery, chopped
  • 1 red, 1 yellow bell pepper (cubed)
  • 1 poblano pepper
  • 1 jalapeno pepper (this makes it spicy-remove seeds or omit if you don’t want your chili too spicy)
  • 10-15 mushrooms (preferably crimini) for vegetarian option
  • 1 or 2 zucchini (for vegetarian option)
  • 4 medium ripe organic tomatoes, and 2.5-3 cups stewed tomatoes or pureed tomatoes in a jar or parmalat brand (not canned)
  • sea salt & ground pepper to taste
  • 2-3 tbsp garbanzo bean flour or organic cornmeal (only if you like it a little thickened)
  • 2 tbsp either organic coconut or olive oil
  • 1 cup water

1. cook the soaked beans with several cups of water for about an hour or more until tender. drain and set aside.
2. cube all of the vegetables (try to keep them within the same size range), and finely mince the garlic. in a heavy deep pot heat the oil then add the garlic and cubed onions and fry for 2-3 minutes before adding chopped celery, finely chopped (mostly de-seeded) jalapeno, chopped poblano pepper, and  bell peppers. sautee until vegetables are slightly softened, about 4-5 minutes.
3. remove the vegetables from the pot, then add the ground beef (or cubed mushrooms and zucchini for vegetarian) chili powder, salt and pepper (to taste) and brown for about 4-5 minutes, mixing the beef well with a wooden spoon to break up the pieces.
4. once the beef is browned (or vegetables are softened), return the sauteed vegetables to the pot, add the chopped fresh and stewed tomatoes, cooked beans, and about 1/2 cup water.
5. simmer on med/low heat for about 30 minutes (mixing occasionally) before adding the cornmeal or garbanzo bean flour.  let the chili simmer for another 10 minutes. serve with simple home made salsa (cilantro added), chopped avocados, sour cream, and shredded cheese-or any toppings of your choice. yum.
good toppings:
  • chopped avocados with lime juice
  • organic sour cream
  • home made tomato salsa-add chopped cilantro to this recipe
  • shredded cheddar or pepper jack cheese
just added: beans and fresh tomatoes
chili ready for a good 30 minute simmer
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