Sunday, November 6, 2011
Easy SCD Chili (SCD, GFCF)
My dad has a saying, "Chili today, hot tamale". This is so true of Texas weather. One day it can be thirty degrees and the next day it can be eighty. This year we went from five months of August right into chili season. We have a hard time keeping the saltine crackers and cheddar cheese in stock at our little rural store. Everyone has a nice warm bowl of chili on their minds.
This recipe is from my son's grandmother. I have only adapted the seasoning to make it SCD legal, you can use my spice blend or a SCD legal chili powder. It's very easy. Cook's Illustrated suggests adding the spices to the hot oil before browning the meat for more depth.
Easy SCD Chili
2 TBSP. Cooking Oil
1 Onion, diced fine
1/4 to 1/3 cup SCD Legal Chili Powder
Cloves of Garlic, to taste
2 lbs. Lean Ground Meat
4 cups Tomato Juice
1 Whole Fresh Chili Pepper (optional)
Heat oil over medium heat in a dutch oven type pot. Add onions, chili powder, and minced garlic, cook until onions are tender. Add ground meat and brown. Add tomato juice and simmer for 20 minutes or more. (it will thicken the longer you simmer it, two hours makes a nice thick chili) If you are adding a chili pepper add it with the tomato juice and leave it whole (like you would a bay leaf). You can serve it with shredded cheddar cheese. I have a friend who serves her chili over steamed cauliflower and says it's delicious.
This post is linked to Fightback Fridays.