Project Description

Ingredients:

– 1 – 1.25 lbs ground beef (grass-fed beef is best)
– 1 tbsp olive oil
– 3 carrots, peeled and thinly diced ( I like to mince them in the food processor and you can’t even tell they are in the chili! this works great for picky eaters ? )
– 1 medium onion, minced (I also mince the onion in the food processor)
– 3 cloves minced or grated garlic (Throw these in the food processor too if you are using it)
– 1 can (28 oz) diced tomatoes
– 1 can (14 oz) beef stock/broth
– 1 can (14 oz) kidney beans drained and rinsed (can use pinto beans or black beans) or 1-2 cups of previously soaked dried beans.
– 2 tbsp chili powder
– 1 tsp cumin
– 1 tsp dried oregano
– 1 tsp salt
– 1/4 tsp black pepper
– 1 square dark chocolate or one Hershey kiss (Trust me, it works!)

Directions:

Heat a medium to large pot on high and add olive oil.  Brown the ground beef until caramelized (brown) around the edges.  Add the carrots, onion, and garlic.  Cook for 3 minutes.  Add the chili powder, cumin, oregano, salt, black pepper and stir to combine.  Add the beef broth and scrape the bottom of the pot to get up all of the brown bits.  Add the tomatoes and beans.  Turn to simmer and cook for 1-1 1/2 hours stirring occasionally. Turn heat off and add the chocolate in, stirring to melt.

Set up a “Chili Bar” by offering the following toppings:

Shredded cheddar cheese

2% Fage greek yogurt or sour cream (if you are dairy free, cashew sour cream is amazing!)

Chopped scallions or onion

Avocado

Cilantro

Tortillia chips or saltines

Cornbread