Organic Beef and Vegetable Chili
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 409.9
- Total Fat: 22.3 g
- Cholesterol: 46.3 mg
- Sodium: 408.6 mg
- Total Carbs: 32.3 g
- Dietary Fiber: 8.1 g
- Protein: 19.7 g
IntroductionSteak with lots of filling vegetables. Steak with lots of filling vegetables.
(see tips for substitutions)
beef tenderloin or steaks
red bell peppers
chipotle chili powder
Easy to substitute, ground chicken, textured meat substitute, for "meat"
Substitute spices and peppers as wanted.
I use dark beer and decaf coffee to deepen the flavors. Beer will loose alcohol if cooked for awhile. I sometimes use my own stock, especially with a mirapois with any bones that came with the meat.
I find grilling the jalapeno deepens the flavor and lowers the heat. This chili recipe is on the mild side, so add heat as wanted.
No need to add cornmeal/masa or any thickener, just watch the moisture to avoid over dry or soupy chili.
Substitute real coffee for decaf, if your guests don't mind.
I often serve on brown Basmati rice and with cornbread.
grill or broil jalapeno until dark patches all over, let cool, then pull off skin and seeds, finely dice
finely grate carrots so they will be just a texture and flavor
finely chop onions and red bell pepper
saute onions till softened, then add carrots, jalapeno, garlic, bell peppers, and spices for 10 minutes
add in beef, tomatoes, coffee and beer
add in salt to taste a little at a time, let meld at least 10 mins before tasting
at least a half hour before serving, add cornmeal, beans and parsley (and/or cilantro)
Slow cooking and stirring occasionally for 2 to 4 hours, good for crock pot.
Great for leftovers and freezing.
Serving Size: makes 10 servings