Dad's Chili

Name: Dad's Chili
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb ground sirloin; 3-4 diced vine-ripe tomatoes; 1 cup (or more, to taste) cooked pinto beans**; 3 Tbsp tomato sauce (optional); 3 diced garlic cloves; 1/2 cup diced red onion; Oregano; Cumin; Paprika or crushed red pepper flakes (desired spice level); 1 Tbsp olive oil

vlutaski @valcooksclean

I have already posted this once, but here's my chance to make it into your belly! This chili recipe is healthy, my dad introduced me to it. You start with the best grade grass fed organic sirloin beef ground to good chunky chili consistency. The rest is easy, and flexible. Just be sure that if you use canned tomatoes or beans, they are organic and salt free.

vlutaski @valcooksclean

Saved

Ingredients

45min+/-

4 servings

1 lbground sirloin
3-4diced vine-ripe tomatoes
1 cup(or more, to taste) cooked pinto beans**
3 Tbsptomato sauce (optional)
3diced garlic cloves
1/2 cupdiced red onion
Oregano
Cumin
Paprika or crushed red pepper flakes (desired spice level)
1 Tbspolive oil

Saved

Steps

45min+/-

1

In a 'chili pot' (with a cover), heat oil to a medium heat, then add garlic and onion. Saute for a few minutes, until fragrant.
2

Add 1Tbsp of oregano, 1/2tsp of cumin and 1tsp of paprika. Stir.
3

Add beef and brown to a pink/brown shade (almost fully cooked). If you choose to 'spice up' seasonings, do it now. I love experimenting with garam masala, savory, ground clove, cinnamon, turmeric, black pepper and ground ginger
4

Add beans with a 1/4 cup of liquid from cooking or can. Stir. Cover and cook for 5-10min. on med/low heat. (This is when you can dice the tomatoes)
5

Add 1Tbps of oregano, and more paprika or crushed red pepper flakes to taste. Then add tomatoes. Stir. Cover. Continue cooking for 10min.
6

The chili will be 'done' now. But, the longer you let it simmer, the deeper the flavor. Thicken the chili with tomato sauce, or tomato paste, but keep in mind to add more spices to adjust the flavor.
7

For me, I've adjusted 'too spicy' with oregano and hint of basil. I've adjusted 'too mild' with savory and paprika. Have fun!!! Enjoy:-)
8

*If you have never cooked beans from scratch for your chili, I recommend you try it. What a difference!! 1/2 to 3/4cup dried beans is plenty for this recipe. Soak them in 2cups of water over night. Dump the water into your garden in the morning and place the beans in pot with 4cups of water, 2-3 halved garlic cloves, black pepper, paprika and possibly a cinnamon stick or 2. Bring to a boil, turn down to simmer, and cover. Cook for 3-4hours.