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I always think of chili as comfort food – and who doesn’t need comfort when one is sick with Lyme disease? For that reason, we make this recipe year round – no matter what the weather. This chili tastes better the next day; it thickens up and all the flavours come together, so it’s best to cook it all day, let it cool and then eat it the next day.

The recipe cooks up a huge crock pot of Chili, so you will want to portion it and keep in the freezer. Although you have to spend the prep time upfront, it’s always a big convenience to cook once and then reap the benefits for months to come.

I usually find the stewing beef pieces too large so prefer to cut them a bit smaller, but if you like them that way, leave them as-is.

You might be surprised at the amount of spice used for this recipe, but use it all. The ancho chili in adobo sauce adds a nice smokey flavour too, so try to include it.

I always try to buy organic meats and vegetables when I can; who needs the added pesticides?

Servings: 14

  • Grapeseed oil
  • 1 ½ – 2 pounds stewing beef, cut into bite sized pieces
  • 2 organic medium sweet onions, diced
  • 4 cloves garlic, finely minced
  • 1 organic red pepper, diced
  • 4 organic celery stalks, diced
  • 3 organic carrots, diced (optional)
  • 2 chipotle chilis in adobo sauce, finely chopped
  • 1 can organic tomato paste (6 oz)
  • 1 can organic diced tomatoes, with liquid (28 oz)
  • 2 cans organic crushed tomatoes (28 oz each)
  • 1 TBL apple cider vinegar with “Mother”*
  • 2 cans organic kidney beans (reserve for ½ hour before end of cooking) (15 oz)

Spice Mix:

Not all spices are made in a facility that’s free of wheat and some spices contain gluten, so make sure you are purchasing gluten free spices.

  • 3 TBL chili powder
  • 1 TBL oregano
  • 1 TBL cinnamon
  • 4 tsp cumin
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp dried coriander
  • ½ tsp crushed red pepper
  • ½ tsp dill weed

Instructions:

  1. Heat a large pan with grape seed oil on medium-high heat. Brown the beef cubes in at least 3 batches (adding some oil in between) so the pan doesn’t overcrowd and steam the beef. Browning the meat builds flavour, so don’t skip this step. I also recommend you don’t use a non-stick pan as you won’t be able to develop the ‘fond’ from the meat. As the beef is browned, remove to a crock pot.
  2. Add the onion to the pan and stir to soften, de-glazing the pan and scraping up the brown bits on the bottom. Cook 5 minutes, then add garlic cooking for one minute. Add in the red pepper, celery, carrots (optional) and ancho chilis. Cook for 3 minutes stirring often. Part the centre and then add the can of tomato paste. Cook it out for one minute and then stir into the rest of the vegetables.
  3. Add the spice, stirring for one minute until fragrant to cook them out, then add ¼ of the can of diced tomatoes just to prevent the spices from sticking to the pan.
  4. Making sure everything is scraped off the bottom of the pan, transfer to the crock pot. Add in the remaining diced tomatoes, 2 cans of crushed tomatoes and apple cider vinegar.
  5. Set the crock pot to high and the timer for 5 – 6 hours.
  6. Half an hour before the end of cooking, stir in the 2 cans of kidney beans.
  7. When done, allow the chili to cool. Transfer some to the fridge for the next day and portion out the rest to freeze. I use medium-sized Ziploc freezer bags as shown below:

Chili 010_FIN2Serve over brown basmati rice or brown rice noodles if desired.

* This is the only vinegar recommended on the Lyme diet.

14 servings.

Beef Chilli_Nutrition Facts

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