Homemade chili is a comfort food for me, as it was one of my childhood favorites in the cold of Midwest winters. My mom would make it in the slow cooker and the whole house would smell so good and enticing. It made you wish it was dinner time by three o’clock in the afternoon! (I might have snuck a few bites before dinner!) Drawing on my fond memories of hot chili on a cold winter day, I have adapted this version to be SCD compliant and it’s simply delicious! This recipe is also flexible to whatever you may have. Do you have ground turkey? Use it instead! Not a fan of kidney beans? Replace them with navy beans! Want more spice? Go for it! This is the base recipe, but feel free to embellish it any way you would like. I hope you become as fond of this recipe as I am, and make your own great memories with your family and friends.
It is important to note that dried beans and legumes should not be tried, even using this method, If symptoms are still prevalent. That being said, if you are symptom free, be sure to prepare the beans by following the steps in Breaking the Vicious Cycle. I have replicated it here, and it is as follows; Soak dried beans in cold water overnight. They will expand during that time, so make sure they are covered completely with a few inches of water. Drain beans, and rinse under cold water. Then place in a pot and cover with fresh water. Simmer for at least 2 hours to ensure all the starches have broken down properly.
The Best SDC Homemade Chili
Serves 6
Prep: 8+ hours (soaking beans) 15 min prep
Cooking : 2 hours Total: 10 hours 15 min
Beginner
Ingredients:
½ Lb. Great Northern white beans, dried, soaked overnight
½ Lb. Kidney beans, dried, soaked overnight
2 Small yellow onions, diced and sauteed
8 cloves of garlic, minced
2 Large tomatoes, concassed (peeled, deseeded and diced)
2 Large tomatoes, diced, cooked, and pureed
½ Cup chicken broth
1 Lb. ground beef, grass fed or organic preferably
½ tsp. Paprika
½ tsp. Cumin
¼ tsp. Cayenne
¼ tsp. Chili powder
Salt, TT
Black pepper, TT
Topping:
6 oz Mild cheddar cheese, shredded from block
6 Green onions, sliced
Method Of Prep:
- Soak beans together in a large bowl with cool water. Make sure to cover them by a few inches, as they will expand after soaking.
- Drain and rinse beans under cold running water.
- Grab a large pot. Place beans in the pot and cover with fresh cool water.
- Bring to a simmer on the stove for at least 2 hours, or until beans are tender. Stir about every 20 minutes to prevent them from sticking. Be sure to not add salt in this initial cooking process or they will not cook properly.
- When an hour and a half has passed, start prepping your veggies and meat.
- Heat a large skillet on medium heat. Add olive oil and sauté onions and 4 cloves of garlic until translucent and a bit caramelized.
- Now add your 2 concassed tomatoes, and seasonings.
- Let simmer together while you cook the beef.
- In a medium skillet cook ground beef until brown and cooked through.
- While the meat is cooking, drain your beans and add salt.
- Add beans and meat to your onion and tomato mixture.
- Next, sauté two diced tomatoes with your remaining 4 cloves of garlic and a splash of olive oil. Sautee for 3-5 minutes.
- Place tomato, garlic, and chicken broth in a high-speed blender and blend until smooth.
- Add tomato liquid to all other ingredients. Simmer for 8-10 minutes to let flavors come together.
- Ladle into soup cups and top with shredded cheese and green onions. Enjoy!
Nutrition Facts:
Calories- 429
Carbs- 41 g
Fat- 14.7 g
Protein- 37 g