Lilly

Hot Chili—Cool!

Posted on May 18, 2012by apronheadlilly

We have been using the same canned chili for over 38 years! Amazing!
When Kel and I first met, we lived in a ministry commune (Think: Jesus freaks, no Kool-Aid involved.). Someone in the house bought this chili and used it to make chili omelets, and so a habit was born that lasted, well . . . almost forever! In addition to omelets, we have eaten it with quesadillas, burritos, nachos, and of course alone. We bought it by the Costco mega-pack, raising four boys on it.
As a developing health food nut over the years, it just never crossed my mind to read the label. This chili (to remained unnamed for threat of suit) was just part of our domestic landscape, right up there with dust clods under the fridge—a fixture.
My youngest son has become more health conscious of late, as well. He works out a lot and has been concerned over that miniscule, tiny, almost imperceptible, wee roll on his 6-pack and has been trying to figure out a way to trim it down. I offered to take it since another millimeter would be lost in my 6++++ granny-pack!
To be honest, I have been trying to dump this and other canned goods in order to avoid the BPA chemicals present that will kill us all, right after the GMOs, the DDTs, and the FDAs. I have tried health food chilis, but he complained they tasted like the Home Depot (Or was that the aloe vera juice?). So back to Den—I mean the anonymous chili—I returned.
When Dan-man read the list of ingredients, though, I was shocked, chagrined, and shamed. Well, almost. There is 2060 mg. of salt in one chemically loaded can. That was enough. I was done.
Now I make quite a mean chili myself. It’s fairly gringo and would never take first place in a Texas chili cook-off, but it’s not bad. And it’s organic. So I decided I would just cook my chili, keep some ready in the fridge, and freeze the leftover portions. Well, the men are won over, and the hubby took back 2 unopened cases of the old brand to Costco. After 38 years, we have begun a new family tradition, and I’m having a hard time keeping up with the demand. So I thought I’d share my recipe.

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1 lb. organic ground beef (The cow doesn’t feel better, but I do.)
If you want to use beef-looking soy granules, that’s cool. Just be sure they are organic since most soy in this country is GMO, and you don’t want to look like a Cyborg in 15 years.)
1 diced org. onion
Org. garlic (You can use non-organic, but all this organic stuff makes me feel really superior to you pesticide lovers. I’ll work on that.)
1 can org. tomato soup–If you use the concentrated stuff, you will need to add a can of org. water (Good luck with that one!). I am currently using Trader Joe’s Organic Roasted Red Pepper and Tomato soup out of the aseptic pack. It is ready to eat, so no extra water is needed and no can to get squirrely over. For those who don’t have Trader Joe’s? I am soooo sorry!)
2 T. vinegar
2 T. chili powder
Salt to taste (or org. no-salt mixtures)
Your favorite hot sauce—enough to fire it up as you like. Add fire extinguisher, if needed.
1 small can of rinsed org. kidney beans

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Brown beef, then drain the fat off. While the fat is draining, in the pan cook the onion and garlic till soft. Add meat back into the pot, as well as all the other ingredients, and simmer till it cooks down to the consistency you like.
For a bowl of chili, you may want it a little more liquid, served with a big hunk of cornbread or whole grain bread. But for other uses, it is best to have it fairly thick. Divide into 3 glass (not demon plastic) containers, cool, then cover. Store one in the fridge ready to go; freeze the other two to have on hand for the hoards that will descend when they find out it doesn’t have chemicals and salt enough to kill a . . . well, you get the idea.
Let me know if you like it! If you don’t like it, don’t tell me. I have a very fragile ego.