Low Sodium Killer Chili

by jeff | October 9, 2012 8:18 am

This is an updated version of Killer Chili[1].
Fresh veggies make this taste great so the only sodium comes from the canned tomatoes. Not needed anyway in my opinion.


1.5 lb. ground beef or beef chunks
4 Tbsp chili powder
2 Tbsp cumin
1 Tbsp Oregano
2 Tbsp flour
28 oz. can stewed tomatoes
28 oz. can crushed and peeled tomatoes
5.3 oz. of dried kidney beans


In batches, brown the meat. I like to add Chipotle Tabasco to the browning meat.Really brown it and remove from pot.
Drop 2 Tbsp oil and saute vegetables, 3-5 minutes.
Add spices and flour. Cook for about 3-5 minutes.
Stir in meat and add tomatoes.
Bring to a boil and lower heat to simmer for about 1-2 hours, longer the better.
Rinse beans and place in a small pot with 2 inches of water covering. Bring to a boil for 1 minute and lower heat to simmer, rolling simmer, for about an hour or so adding water as needed.
Cook until almost done, like pasta, al dente.
With a slotted spoon transfer beans to chili adding water from bean to thin if needed.
Cook for another hour adding salt as needed to taste.
Serve with cornbread[2].

  1. Killer Chili: http://food.jdspc.com/killer-chili/
  2. Serve with cornbread: http://food.jdspc.com/cornbread-loaf/

Source URL: http://food.jdspc.com/low-sodium-killer-chili/