With the record-breaking cold temperatures that most of the country has been experiencing recently, I think a little comfort food is in order. To me, the ultimate comfort food is Chili, which is conveniently dairy and soy free. It’s one of those classic dishes that typically doesn’t need any tweaking. If you haven’t already checked, take a look at your favorite Chili recipe and see if it’s safe. Or if you want to try a different recipe, here is mine:
1 cup dry kidney beans, soaked
½ cup dry black beans, soaked
1 – 1 1/3 pounds ground beef (reserve drippings)
1 medium onion, diced
1 medium bell pepper, diced
1 Tbsp minced garlic
1 can diced tomatoes
2 cans tomato sauce
1 ½ cups water
2 Tbsp Chili powder
1 tsp cumin
1 tsp salt
½ tsp pepper
1. Drain and rinse pre-soaked beans and set aside. Brown ground beef in a 5 qt dutch oven, drain, and remove from pan. Reserve drippings.
2. Add about 2 Tbsp of the drippings back to the pan and sauté the pepper and onion over medium heat until soft. Add the garlic and cook for one additional minute.
3. Add the tomatoes, sauce, water, chili powder, cumin, salt, and pepper, and stir. Bring the mixture up to a boil, then cover and reduce heat to simmer.
4. Cook covered for 45 minutes to an hour, stirring occasionally. Test the beans for doneness and taste for flavor. Adjust spices to taste. If you like your chili thicker, remove the lid and cook for another 15 minutes, or until the desired thickness is achieved.
5. Serve warm over rice, or with crackers or bread.