This is my moms classic chili recipe that she always makes on a cold, winter day. I’ve tried other chili recipes but I always come back to this one. You can even make this in huge quantities and then freeze in smaller portions so you can always have a warm bowl of chili!
Most chili recipes are naturally gluten and casein free, but not always corn free. Some people put masa (corn flour found in the Mexican food section) in their chili to give it an earthy, corn-like taste. But even when we did eat corn I liked it better without masa, but it’s a personal preference. If you want to add masa, just mix 1/4 C masa with 1/2 C water and stir into chili just before serving. Also, if you’d like your chili to have some heat to it, just add 1/4 tsp. cayenne pepper. I never do this because we don’t really like spicy food.
- 2 lb. ground beef
- ½ onion, finely chopped or 1 Tbsp dried onion
- 2 cloves garlic, minced
- 1 can Ro-tel (tomatoes with chopped green chilies)
- 1 can pinto beans or kidney beans (omit for Paleo
- 1 16 oz. can tomato sauce
- 2 Tbsp chili powder
- 1 tsp. dried basil
- 1 Tbsp ground cumin
- 1 tsp oregano
- ¾ tsp salt
- corn/tortilla chips (if allowed)
- prepared yellow mustard
- Cashew Sour Cream, link above
- Cook the beef and onion (or onion seasoning) until brown. Drain off fat.
- Stir in remaining ingredients. Bring to boil.
- Reduce heat, cover and simmer 30-45 minutes. Easy and delicious!