Bec’s Chili

I’m about to share with you the best dang chili recipe ever.

Why you’ll love it: it’s full of quality protein, fat, fiber, vitamins, minerals, and antioxidants (basically all the building blocks your body LOVES.) Plus, it tastes wonderful!
Seven years ago, I had an insane beef chili craving that wouldn’t quit. I literally went through 2 1/2 pots of this chili, eating it for almost every meal for weeks (turns out, my body was telling me that I was pregnant!). Since then, it’s become tradition to make this chili for New Year’s. Here’s the recipe so you can enjoy it too! 🙂

Ingredients

• 4 cups dry beans: mixture of black, pinto, and adzuki (soak overnight, 8-24 hrs, in filtered water and 3 tablespoons of sea salt and rinse thoroughly)
• 5 large tomatoes
• 2 pounds ground beef
• 2 jalapeno peppers
• 1 large green bell pepper
• 2 tablespoons cayenne pepper
• 2 tablespoons chili powder
• 4 tablespoons organic hot sauce
• 1 teaspoon each of thyme and oregano
• Sea salt to taste
• Toppings: avocado, diced red onion, shredded cheese, sour cream
• Use organic ingredients whenever possible!

How to

1. After soaking beans overnight and rinsing them completely, fill a pot with enough water so that it is 4 inches higher than the level of the beans.
2. Add 2 teaspoons of sea salt and simmer with the lid on for 4 hours or until beans are soft.
3. Next, chop up the bell pepper and tomatoes into small 1/2 inch pieces and dice the jalapeno peppers (seeds and all if you want it spicy). Add to the beans and crumble raw ground beef in as well.
4. Add spices and simmer for another hour with the lid on, stirring occasionally.
5. Serve with desired toppings such as sliced avocado, chopped red onion, cheddar cheese and/or sour cream. Makes over 20 servings. ENJOY! 🙂