I adapted a recipe from Bette Hagman’s Gluten-Free Gourmet Cooks Comfort Foods to make this easy chili. For added nutrition and flavor, I threw in two liver/kale burgers from the freezer. My kids often prefer the simple homemade McDonald’s hamburgers I make to chili, but sometimes my three year old surprises us and eats more complicated fare.
1.5 pounds ground beef
2 medium onion, chopped
2 garlic cloves, finely diced
1/4 cup chili powder
1 Tablespoon ground cumin
One 32 ounce can tomatoes-chopped or crushed
One 16 or 32 ounce can tomatoes-chopped (I used half a 32 ounce can)
1 Tablespoon dry mustard
One 28 can kidney beans-drained
1-2 tsp salt
1/4 tsp black pepper
optional: 1/3 cup maple syrup (recipe called for brown sugar)
Garnish with: chopped green onions, cilantro and guacamole.
In a large pot with a thick bottom cook the meat, onions, garlic, chili powder and cumin over medium heat. When the meat is cooked and the onion is translucent, stir in the tomatoes, maple syrup, mustard, and salt. Bring to a boil and simmer on low for a half hour stirring occasionally. Add the can of beans. Cover and simmer for 30 more minutes, stirring occassionally.
Cannon and Kassie - Sounds Awesome! i’m going to make it tomorrow…I’ve got my yummy farm meat in the fridge
Cathy - What are “liver/kale burgers”? I would like to start adding more organ meat to our diets.
Cannon and Kassie - I made it and it was a HUGE hit! Thanks