Originally posted August 20, 2008; it was called “Amy’s Chili”
I don’t know why but I have always loved chili, even when I lived on the east coast. If it had meat and beans, a bit of spice and some tomato sauce, yum-yum! I like it plain, over rice, over a baked potato, with French fries, with nachos and even on top of a salad.
And probably because I tend to make it every few weeks, my family has come to like it as well. Some times the beans are canned and some times fresh. Some times the meat is beef; other times it could be turkey or pork. But lately there’s one thing I have discovered. It’s a great way to use up some of those “veggies on the verge” in the fridge. And of course, if we manage to throw some extra nutrition into a fairly nutritious meal, who am I to complain?
Here’s a great tip: when I cook, it’s always in parallel. The onions are cooking while I chop other veggies; the veggies are sautéing while maybe the meat defrosts or I shred the cheese. This way, the meal can be done quickly, even while playing referee to my children or helping with a Lego tower.
Regardless of the ingredients, it’s all about the method. While the veggies are sautéing, add the spices. When you cook the meat, use a medium to medium-high heat and don’t stir it constantly; allow the meat to brown and the flavors to develop. All of this helps in the end result flavor department.
This is also a great recipe to double; you can put it in the freezer or send down the street to that neighbor who just had a baby. I hope you will try it; I’m fairly sure you’ll like it! Enjoy.
Amy’s Chili
- 2 teaspoons olive or avocado oil
- 1 medium onion, chopped
- 1/4-1/2 teaspoon each: ground pepper, oregano, and coriander
- 1 teaspoon cumin
- 2 tablespoons mild chili powder
- 1-1 1/2 teaspoons sea or kosher salt
- Optional: Diced vegetables like carrots, celery, red pepper, sweet potato, zucchini and kale (1/2 – 3/4 cup of each)
- 1 lb lean ground beef or turkey
- 1 28 ounce can diced tomatoes
- 1 15 – 15.5 ounce can kidney beans, drained and rinsed
- 1 15 – 15.5 can black beans*, drained and rinsed
- 1 – 2 cups gluten-free beef or chicken broth
- 1 tablespoon tomato paste
- Salt to taste (1-2 teaspoons)
*Note-if you only have 1 can/type of bean, use that. You can always use about 2 cups fresh or other types like pinto
- Heat a large pot over medium heat (I usually do this and then chop the onion). Add oil and then onion and give it a quick stir or shake. Sprinkle with spices, stir, and allow to cook while you prep the other ingredients. If you are using any of the diced vegetables, add these, one type at a time (hardest first like carrots), and continue to cook. The kale will get soft as it cooks in the chili so you don’t have to cook for very long.
- When the onion/veggies are soft, remove from pot and place in bowl. Make sure the pan is hot again, add a little oil and then the meat. Place the meat evenly so it covers the bottom and then just let it cook. This enables the meat to brown and develop good flavor.
- Turn the meat over. Once the meat is cooked through, add the onion/veggies, diced tomatoes, beans, broth, and tomato puree. Bring to a boil, lower to a simmer and cook about 30 minutes. Add more broth or water if the chili is too dry.
- Taste chili and adjust the seasonings. Add salt to taste as well.
- Serve with rice, baked potato, or as is.
Electric Pressure Cooker Instructions
- Method: Use the sauté function to cook the veggies and brown meat first. Sauté veggies and spices; remove. Sauté meat (drain if necessary), add veggies and remaining ingredients, usiing only 1 cup of broth.
- Time: High pressure for 10 minutes (quick) or 20 minutes (for deeper flavor).
- Pressure Release: Natural release is recommended for the best texture (15 – 20 minutes) but you could use quick release in a pinch.
- Thickening: If the chili is too thin after cooking, simmer for a few minutes on the sauté function with the lid off.
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