|Hearty Chili and Corn Bread|
I love chili in the Fall. I find myself making it once a week. It's especially hearty with a hunk of corn bread in the middle... all slathered with butter.
You can adjust the heat. I will sometimes add a little more red pepper flakes when I want to feel the heat. You can add less for children who might be a bit more heat sensitive.
1 pound dried kidney beans, soaked, cooked
1 pound grass-fed ground beef
1 onion, chopped
2 celery stalks, chopped
1 clove garlic, chopped
6 cups beef stock
1 28 oz can organic fire roasted tomatoes, diced
1 TBSP chili powder
1 tsp cumin
1/4 tsp red pepper flakes
1/4 tsp cayenne pepper
1/2 tsp sea salt
1/2 tsp black pepper
Prepare beans as directed. Make sure they are soaked in filtered water for 18-24 hours to help neutralize phytates. Drain water and cook.
In a large stock pot, cook beef and onion together. Add celery and garlic, sautée for 3-4 minutes.
Add spices, stir well.
Add tomatoes and stock.
Bring to a boil and then simmer with the lid on for at least an hour. I let mine simmer for several hours before serving so that the spices incorporate nicely into the stock for that rich flavor.
Corn Bread Ingredients:
2 cups cornmeal (use organic to minimize GMO exposure)
¼ cup whole wheat flour
1 TBSP sucanat
½ TBSP baking powder
1 tsp sea salt
½ tsp baking soda
1 cup milk (I like to use coconut milk)
½ cup coconut oil or unsalted butter, melted
Preheat the oven to 400 degrees.
Grease an 8x8 baking dish with butter or coconut oil and set aside.
In large bowl, combine the dry ingredients.
In a separate bowl, combine the eggs, milk and oil.
Stir the wet ingredients into the dry ingredients until just moistened.
Pour into baking dish.
Bake for 20-25 minutes or until lightly browned and a toothpick comes out clean.