Fall is coming! School has started and that is a sure fire sign that soon enough it will be sweater weather. And that means chili! This is a meal that we enjoy all year round but especially when the weather is cooler.
I have to let you in on a little joke though. It is pretty well assured that when I make chili it will be the warmest day of the week! I don’t plan it that way, really I don’t! It just happens. This week I wanted to make chili so I could take pictures for this article. It was only supposed to get up to 81 degrees which is bad enough. It ended up getting up to about 95! Oh well, the chili was delicious anyway.
Now on to the recipe. Let me preface this by saying that we are not super spicy food lovers around here. You can feel to spice this up as much as you want, but this recipe is pretty mild as written. This recipe is so easy to multiply to make large pots. I almost never make it without doubling it because we love the leftovers.
And the secret ingredient? OKRA! Don’t worry, no one will even know it is there! Trust me on this one!!
Secret Ingredient Chili THM S
2 lbs ground beef
2 28 oz cans petite diced tomatoes
1 14.5 oz can black beans
2 Tbs chili powder
2 Tbs dried minced onion (optional)
1 Tbs cumin
4 tsp mineral salt
2 bay leaves
1-2 cups frozen cut okra
1 cup very hot water
- Begin by browning the ground beef. After beef is browned, drain off grease and put beef in stock pot or crock pot. Add tomatoes, beans (no need to drain), seasonings and bay leaves. Stir it all together.
- Next place your cut okra in the blender. I have a ninja. The way I processed the okra was to blend it till it turned into okra “snow”. Then I poured the hot water in and blended again for about a minute till there were no more chunks of okra at all. If you do not have a high powered blender then you can pour the hot water in with the frozen okra and blend away.
- Now pour the mixture into your chili. Don’t worry, your chili will not be that green!
- Stir everything together.
- You now just need to heat your chili through. You can do this in less than 20 minutes if you are doing it on the stove-top by just simmering it on medium-low heat. Stir it occasionally to keep the bottom from burning. I personally like chili best when it has simmered for a long time. So I put it on very low heat and simmer for at least an hour. I like it best when I put it in the crock-pot on low all day! Remove bay leaves before serving.
I hope you love this chili as much as my family does. This is an S recipe as it is written. The amount of black beans does not amount to enough per serving to take you out of S mode so feel free to add cheese, sour cream or avocado to your bowl.
If you would like to make this chili FP then make sure you use 97% lean ground beef or rinse your ground beef in VERY HOT water. Make the rest of the recipe as written. Use 0% Greek yogurt to top it.
Want an E chili? Follow the FP suggestions above and add a few more cans of beans.
Feel like having a crossover? Use the original recipe and add a few more cans of beans.