I will start by saying that I am not a fan of tomatoes. I can not eat them raw, I just can’t do it! But if you cook them, blend them and add enough spices (as in pasta sauce, ketchup and pizza sauce), I like them.
I always thought of chili having big chunks of tomatoes and there is no way I could bring myself to eat it. It wasn’t until Tyler suggested blending the tomatoes to more of a paste consistency since he doesn’t love them either, that I actually tried and fell in love with chili.
This recipe has a mild taste because that’s what Tyler and the boys prefer, though if I was making it for myself, I would probably add more chilies to give it a bit more of a kick.
- 2 lbs grass fed ground beef (or yak)
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 1/2 tbsp chili powder
- 1 tsp dried crushed chilies (or more to taste)
- 1 1/2 tbsp cumin
- 1 tsp dried oregano
- 2 tsp sea salt
- 3/4 tsp fresh ground pepper
- 1 green bell pepper, diced
- 1 yellow bell pepper, diced
- 1 (28 oz) can crushed tomatoes with basil (or just tomatoes)
- 1 (5.5 oz) can tomato paste
- 2 (19 oz) cans kidney beans, undrained
- 1 (13 oz) can pinto beans, drained
- 1 (13 oz) can corn (or 1.5 cups frozen)
- 1 (10 oz) can sliced mushrooms, drained (or 1/2 lb fresh, sliced)
- 4 cups water
- Brown ground beef with onion & garlic.
- Add chili powder, crushed chilies, cumin, oregano, salt & pepper.
- Add remaining ingredients and stir.
- Simmer on low for at least 4 hours.
- Top with crushed tortilla chips or shredded cheese, if desired.
- *We use organic ingredients whenever possible.