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?
- 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)
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
- 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.
- 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.
- 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.
- 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.
- Set the crock pot to high and the timer for 5 – 6 hours.
- Half an hour before the end of cooking, stir in the 2 cans of kidney beans.
- 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:
* This is the only vinegar recommended on the Lyme diet.