By: Tami Phillippi
48 oz tomato juice (spicy if you like) (I have substitute tomato paste or tomato sauce if you have that on hand not the juice.)
3 cans diced tomatos, organic if you prefer
1 large onion, chopped
1-2 large green peppers (if desired)
2 lbs grass fed ground beef
2-3 T chili powder
2 T black pepper
1-2 jalepeno peppers (leave out if you prefer less spice)
1 bag of coleslaw mix
Instructions: Brown hamburger, with garlic and onion, breaking up in pan as it browns.
Add other tomato juice and diced tomatoes. Stir in chili powder and black pepper and bring to a boil. Reduce to a slow simmer. Add a jalapeno or 2 to your taste. (see note)
Simmer anywhere from 30 minutes to 2 hours. The flavor will develop more if you simmer longer but it is tasty right away if you are pressed for time. Add the coleslaw mix in the last 15 minutes of cooking. The coleslaw adds a really nice almost sweet flavor and is a great way to get more vegies. I serve with a bottled smoky chipotle pepper added at serving.
I freeze leftovers in individual portions to take to work for lunches or a quick dinner when we don’t feel like cooking.
Note: Typically, I have a zip bag full of jalapenos that I sear on the BBQ grill when I make my salsas in September. I freeze them on a baking sheet for a few hours before putting in the zip bag to prevent them from sticking together. The roasting mellows the flavor quite a bit and tossing them to the chili whole adds some zip without making it too spicy. You can sear them in a frying pan but be aware that they will give off a smell and release some rather strong oils—would not hang out over the fry pan unless you need a good cry. You could substitute canned jalapenos if you want or use a spicy tomato sauce if this all sounds like too much work.