I love to eat chili in the fall. This is one I learned from a teacher in medical school. When it comes to ingredients, I only select the finest. Grass fed or wild game is what I use for meat. To really add nutrition to it, I add some broccoli shoots. Broccoli sprouts are high in sulfurophane–an antioxidant that lasts much longer in the body than most other antioxidants. I find broccoli sprouts at Natural Grocers. You can always grow your own if you are up to it! I think avocado is an amazing complement to any recipe with beans. Sour cream helps cool down the heat if the chili pepper is too much for you. And I love the smokiness of a small smoked chipotle chili pepper. Penzeys spices sells the smoked chipotle peppers. You can also find them in most grocery stores that have a legitimate Hispanic foods aisle. Enjoy! Let me know what you think!
Ingredient List:
1 Tablespoon olive oil
1 small onion, chopped.
1 garlic clove, minced.
1 lb grass-fed ground beef, ground wild boar, ground venison, or ground elk.
T chili powder
1/2 teaspoon sugar
1 teaspoon cumin
1 smoked chipotle chili pepper
salt to taste
15 oz can of chidney beans
15 oz can of diced tomatoes
8 oz can of tomato sauce
Fresh cilantro leaves(optional)
Sour cream (optional)
Broccoli sprouts (optional)
Avacado (optional)
Heat the oil over medium heat. Add onions, garlic, and ground meat. Cook until meat is brown. After the eat is browned, add the spices. I like to chop and grind the smoked chipotle chili at this point. Add the beans, tomatoes, and tomato sauce. Simmer for 15-30 minutes. Add salt to taste. Stir in cilantro and sour cream before serving. Garnish with avocado and/or broccoli sprouts!