Over the weekend we celebrated a couple of birthdays, and what better occasion when serving 25 people dinner in the fall than my chunky red fall chili. We had to postpone Odin’s 1st birthday party due to him teething, so we coupled it with our family party for Sunny’s 13th! It also happened to be on the weekend of:
- my in-laws’ anniversary
- my brother’s birthday
- my grandparents’ anniversary
- my birthday (40!!!)
- my uncle’s birthday … and …
- mine and Chad’s anniversary
With my red chili already on the menu, my mom contributed a white chicken chili. I should tell you I don’t add much spice to my chili mainly because I don’t do spice super well and neither do our girls. Chad adds hot sauce to EVERYTHING, so it doesn’t matter if what I make is hot or not. This chili works really well for a large group as you can spice it up individually as needed.
I also love it because it’s got big chunks of vegetables in it and it’s so filling. We use our grass-fed beef from Pasture Adickes, and it’s a recipe we can all eat (some of my clients can’t eat nightshades, which we find out from Nutrition Response Testing).
For condiments, rich and thick Kalona organic sour cream and avocados are a favorite, as are shredded cheese and tortilla chips. If you aren’t eating corn, you might enjoy Beanitos tortilla chips made with rice and beans, or any of the other grain-free tortilla chips on the market now (Aldi has a great, reasonably priced option). If, like me, cow dairy doesn’t bode well for you, shredded goat cheese and a dollop of goat yogurt is super tasty.
Chunky Red Fall Chili Recipe
- 3 Tbsp olive oil and lots more if you're like me and you keep adding more oil as the veggies are sautéing
- 5 large carrots chopped
- 4 stalks celery chopped
- 3 large cloves garlic minced
- 1 large green pepper chopped
- 2 onions chopped
- 2 tsp ground cumin
- 2 tsp basil
- 3 tsp chili powder
- 1 tsp sea salt
- 2 # grass fed ground beef
- 2-28 ounce cans diced tomatoes
- 5 Tbsp tomato paste
- 1 1/2 cups kidney beans
- 1 1/2 cup garbanzo beans
- Warm oil in stock pot.
- Add chopped veggies, garlic, and spices. Saute until onion is caramelized.
- While vegetables are sautéing, in a separate pan, brown the beef. Then add to the stock pot.
- Once vegetables are soft, stir in diced tomatoes and tomato paste until well blended.
- Before serving, stir in beans until warmed, and serve.
- We love a dollop of sour cream (in my case, plain goat yogurt) and slices of avocado on top!