Serves 6-8 humans
Ingredients
1–2 onions, chopped
3 carrots, peeled & sliced
3 celery ribs, sliced
5 garlic cloves, minced
1 bell pepper, chopped
1–2 chile peppers, sliced
2 lbs grass-fed ground beef
26oz chopped tomato
26oz strained tomato
2 tablespoons chili powder
avocado, optional
Instructions
Add onion (reserve 1/2 cup of chopped onion as a topping), carrot, celery and garlic to a 5 quart pot over medium heat and brown for 5 minutes. | Add chopped bell pepper, sliced chili peppers (use jalapeño, Thai chili or any variety you prefer – refer to the Scoville Scale) and ground beef. Stir to combine so the meat can brown. | Once the meat is browned add the chopped and strained tomatoes, the chili powder and any other seasonings, herbs or vegetables you prefer. (I love garlic & onion powder for a deeper flavor. I’ve added cauliflower chunks, broccoli, fresh tomatoes and any other vegetables I’ve had on hand to thicken up the chili. Feel free to add your favorite veggies or swap the beef for pork or lamb if you prefer.) | Cover and bring to a boil. Reduce heat and simmer for at least 1 hour. | Serve chili topped with avocado, reserved onion and your choice of fresh herbs, such as cilantro. | Enjoy!
The Mathematics of Great Chili
There are myriad ways to make a great bowl of chili. Use this algebraic equation (I used to be a math teacher, remember?) and you’ll never cease to be amazed by your chili prowess.
(m + h + v)^c = GC (Great Chili)
m = Meat
Ground beef, pork, lamb, chicken, or even turkey are obvious choices, but don’t forget stew meat, chicken breast, and other cuts such as tri-tip or shoulder.
h = Heat
Bell, poblano, and Anaheim peppers are perfect for a mild chili, while serrano, pequin, habanero, and Scotch bonnet peppers are great when you’re feeling spicy. Refer to the Scoville Scale (page 140) for the heat ratings of even more peppers.
v = Vegetables
Always use onions, carrots, and celery, but it’s tough to go wrong. I’ve successfully added everything from pumpkin to cauliflower.
c = Cooking Method
Plan ahead and use a slow cooker, the stove top, or maybe you’re the last minute type and a pressure cooker will be your best friend.
Use this simple formula to ensure your chili variability approaches infinity.
