Chilli for a chilly day!
Do you ever find yourself wondering what to cook while you don’t really feel like cooking? I come across that feeling quite often. That’s, when I like to make some comfort food something like Chili, is one of those meals that you can make ahead of time or first thing in the morning while forgetting about it when it’s simmering in your crockpot. I like these kinds of meals as I don’t have to think about what to cook for dinner all day, plus I can just go on with my day after preparing it in the morning or the night before. Once dinner time comes around if almost feels like I had my personal chef slaving away in my kitchen while I was hard at work at the office.
Having a large family makes it one of these perfect chilly day dinners, as I can make large amounts of comfort food and everyone loves it, especially with some yummy cornbread.
For my Youtube Instructional video please click the link here https://youtu.be/YnAQB3C9oZ4
So before we start lets warm up your crockpot in case you decide to eat this deliciousness the same day you prepare it.
Cut into small pieces:
- 1 medium onion
- 3 stalks celery
- 2 small or 1 large carrot
- Some jalapenos if you like them, I use the ones out of the jar
After dicing these ingredients brown them in a large pot with about 1 tablespoon of olive oil over high heat until they get glazy
- 2. Then add:
- 1-pound ground pork
- 1-pound ground chicken — or any meat of your choice, I do recommend using two different types of meat as this will complement the flavor of the chili. I also like to suggest using meat that is hormone and antibiotic-free, if you can, grass-fed is the best or organic. This is important for our gut health.
- 3. While browning the meat mixture
- add the 7 small or 4 normal size cloves of garlic (minced with a garlic press)
- 4. Add:
- Sea salt
- Chili powder
Please note that I don’t have exact measurements on my spices so please add as much as you think will taste good to you.
- 5. Add:
- 2-16oz. cans of organic beans your choice. I used one can of Kidney and one can of Cannellini Beans
- 2-32oz. cans of organic or NON-GMO diced tomato’s
Stir well and let simmer for about another 5 min.
If this is dinner for the day, add it to your crockpot and forget about it until you are ready to eat.
If this is for the following day keep it in your fridge overnight, then heat it up in a normal pot until hot then add it to your crockpot. This will save you some time in getting the chili to the right temperature before adding it to the crockpot, then turn the crockpot to a low setting for while you are busy doing important things.
I decided to make cornbread with my chili but didn’t have my usual out of the box gluten-free cornbread on hand made by Stonewall Kitchen which btw is my favorite. Therefore I decided to look up a quick recipe on Pinterest and I decided on the cornbread by “What the Fork”. (Click the link below to find it)!
Cornbread on Pinterest by ‘What the Fork”. https://www.pinterest.com/pin/624241198328447993/
I didn’t have all the ingredients on hand, so I substituted some of them:
- Instead of Avocado oil, I used Coconut oil.
- Instead of sugar, I used Maple Syrup that’s because I prefer that over table sugar.
- Instead of Buttermilk, I used regular milk with a heaping tablespoon of sour cream.
I hope you will try this recipe, thank you so much for stopping by. Below find the link to my Chili YouTube video. Hopefully, you will enjoy this comfort food as much as I and my family do. Nothing better than good comfort food on a chilly fall day.
Please leave me any questions or comments. For information on how I may be able to help you adjust to your gluten sensitivity while focusing on a healthier digestive system, please visit my website at http://www.healthyforfood.com
Thank you so much for stopping by, enjoy the rest of your day. Smile and be happy you deserve it!
Xx Andi 🙂