A few weeks ago we found out we are moving back to Southern California for a couple of years so my world has been spinning! My husband is in the Air Force so we have the opportunity to move every few years. Many friends laugh when I say “opportunity” but I think you just have to look at it that way. It’s not the most fun uprooting every few years but given that I wouldn’t be where I am today without all of the wonderful people that have been brought into my life because of our moves, I have to look at it as an opportunity. At least that’s what I say on my good days….
I am looking forward to being in a place where I can find anything organic again (it’s been quite a chore here in FL). Also, I can finally buy raw milk at the store instead of showing up on a certain day at co-op. I asked my daughter if she was ok with the move and she replied, “Yep, I can’t wait to go back to the big farmer’s market!” Ahhh, a girl after my own heart.
With so many things to do, again I have been reaching for those quick meals. The other night I streamlined my beef chili recipe so that I could put it together quickly and then just leave it on the stove until dinner. Plus with the new coolness in the air (it’s only 65, but hey, a girl will take what she can get) a warm bowl of chili has been the perfect ending to all of my chaotic days.
Serves 6
This chili freezes very well. Just put it in an airtight container and it will keep in the freezer for about 2 months. I used dried beans in my chili which I had to soak the night before...if you are in a pinch you can use organic canned kidney beans. Make sure to rinse them well and decrease the amount of chicken broth to 3 1/2 cups and the cooking time will only be 45 minutes.
Save RecipeIngredients
- 1 yellow onion, minced
- 2 tablespoons coconut oil
- 3 cloves garlic, chopped
- 2 tablespoons chili powder
- 2 pounds ground beef
- 16 ounces diced tomatoes (you can also use 5-6 fresh tomatoes, skinned and chopped)
- 5 cups chicken stock
- 2 cups white navy beans, soaked overnight and drained
- 1 1/2 teaspoons sea salt
- 1 cup chopped tomatoes
- 1 chopped avocado
- 1/2 cup sour cream (omit for dairy free)
- 1/2 cup raw cheddar cheese (omit for dairy free)
Instructions
- In a large stockpot, over medium heat, sauté onion in coconut oil until translucent, about 5-6 minutes. Add garlic and chili powder and stir until fragrant, about 1 minute. Add ground beef and cook until no longer pink, breaking up the beef as it cooks. Add tomatoes, chicken stock, beans, and salt. Bring to a boil, skim off any foam and then simmer for about 5 hours until beans are soft. Adjust seasonings with salt and pepper if needed. Serve with chopped tomatoes, avocado, sour cream and a bit of cheese.
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