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.

Ingredients

1.5 lb. ground beef or beef chunks
Onion
Celery
Garlic
Jalapeno
Habanero
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

Method

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].

Endnotes:
  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/