Traditional Mexican Chili


2 pounds
best quality meat you can afford (we use grass fed beef or turkey)
extra virgin olive oil
2 pounds
pinto beans (soaked over night and cooked according to package directions (omit the beans for low carb version))
red pepper
large onion
4 cloves
garlic (minced)
2 teaspoons
4 tablespoons
chili powder
bottle tomato sauce with no sugar (about 25 ounces)
several shakes of hot sauce (to taste)
salt to taste (if permitted)
several chopped vegetables like carrots,mushrooms, or zucchini (optional)


Coat the bottom of the soup pot with olive oil. 
Brown the meat and stir it to break up the pieces. 
Chop the peppers and onion. 
Add the cumin, chili powder, garlic, tomato and hot sauces and vegetables to the meat. 
Simmer 10 minutes. 
Stir in the beans, using enough of the bean water to make it slightly soupy. 
Simmer until it’s the desired thickness, about a half hour. If it’s dry, add more bean water.  (Recipe #836)


Dietary Preferences: