The Art of Living Well with Camille Watson
This past weekend I whipped up a crockpot full of my soon-to-be-famous chili for my family. While it was cooking I threw open the doors to let the crisp autumn air drift through the house. We crowded around the table and ate chili with toppings, a salad, and fried apples for dessert. Times like these are my favorites - wine, music, laughter, great conversation, and simple feasts.
Prep time: 30 minutes
Prep notes: Makes a vat. Freeze some for later.
Cooking time: 30 minutes
Yields: 16 people
3 pounds grass-fed ground beef
4 cups chopped onion
2 cups chopped organic green pepper
4 cloves garlic, minced
2 28 ounce cans organic diced tomatoes
1 28 ounce can organic chunky tomato sauce
1-2 15 ounce cans red or black beans (optional)
2-3 tablespoons chili powder
2 teaspoons dried basil, crushed
1 teaspoon sea salt
1 tablespoon paprika
3-4 dashes of tabasco sauce
Directions: In a heavy skillet, brown the ground beef one pound at a time, then add it to a large stock pot. In the same skillet, brown the choppen onion. Add all remaining ingredients to the stockpot. Bring to a boil, then turn on low and simmer at least 30 minutes.
Notes: You could cut this recipe, but then you would miss the opportunity to freeze containers for future instant meals. To make this festive for a crowd, add toppings: a good cultured organic sour cream, diced organic green onions, chopped olives, crunchy organic blue corn chips. Enjoy!