Pearl CHATS: ” I’m not trying to get too big of a head about the fact that, in our first book, my chili was more popular than Serene’s. Nah, that’s a lie- I’m loving it! Hey, she invented the Fat-Stripping Frappa (Page 218), and I’ll never be able to compete with that, so I’ll take what I can get. If you want to keep this in a safe S mode, go light on the beans for your serving and save more of them for your children. You should be okay with up to a 1/4 cup beans in the occasional S Meal. This recipe can be found in the Original Trim Healthy Mama book (p. 328) and the Trim Healthy Mama Cookbook (p. 101).
Pearl’s Chili
Description
Pearl CHATS: " I'm not trying to get too big of a head about the fact that, in our first book, my chili was more popular than Serene's. Nah, that's a lie- I'm loving it! Hey, she invented the Fat-Stripping Frappa (Page 218), and I'll never be able to compete with that, so I'll take what I can get. If you want to keep this in a safe S mode, go light on the beans for your serving and save more of them for your children. You should be okay with up to a 1/4 cup beans in the occasional S Meal. This recipe can be found in the Original Trim Healthy Mama book (p. 328) and the Trim Healthy Mama Cookbook (p. 101).
Multiple Serve Recipe
Ingredients
Instructions
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Brown the meat with the onion in a large skillet over high heat, about 5 minutes. If the meat is fatty, brown alone first, drain off the fat, then brown the onion with the cooked meat.
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Add all other remaining ingredients and simmer for 30 minutes to 1 hour. Check the seasonings and serve.
Note
This recipe is also found in the the Original Trim Healthy Mama Book on page 328.
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FREEZER TO CROCKPOT MENU RECIPE FOR PEARL'S CHILI
12-16 Servings
Ingredients
-6 lbs ground beef (ground venison or turkey works too)
- 2 large onions (chopped)
-40 oz tomatoes with green chilies (4-10 oz cans or use diced tomatoes if your family does not like spicy
-16 oz tomato sauce (2-8oz cans)
-30 oz kidney beans (2 to 4-15 oz cans) OR (other beans of your choice)
-30 oz water (2 to 4 cans if using an empty bean can to measure)
-mineral salt (to taste)
-2 Tbsp chili powder
-2 tsp onion powder
-2 squirts liquid aminos (2 to 3 squirts; soy sauce or coconut aminos will work too)
-cayenne pepper (optional; to taste)
Instructions
- Brown meat and drain off the excess fat.
- Add the chopped onions to the meat and let it cook for a few minutes.
- Add the diced Rotel tomatoes and tomato sauce.
- Drain the cans of beans and add them to the mixture.
- Add the water until you get the consistency you prefer.
- Add the spices to the chili.
- No need to let this cook for long since we are freezing it. Let the chili cool before you place it into freezer bags or plastic freezer containers. This shouldn’t take too long since only the meat will be warm.
- Divide the chili into containers/bags and mark them with the date and recipe name so you are sure to keep track of what is in the freezer.
- When it is time to have chili on the menu, let it sit and thaw slowly in the refrigerator the night before. Don’t stir too much as it will mash up your beans and make them mushy while thawing.
- The day you want to have the chili place the thawed chili in the crock pot and let it simmer on low all day.
- Serve with sour cream and grated cheese.
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Serving Suggestions:
- To make this chili go further, you can add two extra cans of beans. However, be sure to take a few less beans in your own bowl and leave those for the kids or your company!
- Serve the chili with grated cheese or sour cream.
- Let the children add on some crumbled organic blue baked corn chips or whole wheat saltine crackers! You won’t miss those one bit! Enjoy!
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COOKING INSTRUCTIONS FROM ORIGINAL THM BOOK & THE THM COOKBOOK
- BROWN THE MEAT WITH THE ONION IN A LARGE SKILLET OVER HIGH HEAT, ABOUT 5 MINUTES. IF MEAT IS FATTY, BROWN ALONE FIRST, DRAIN OFF FAT, THEN BORWN THE ONIONS WITH THE COOKED MEAT.
- ADD ALL OTHER REMAINING INGREDIENTS AND SIMMER FOR 30 MINUTES TO 1 HOUR. CHECK THE SEASONINGS AND SERVE.
Serving Suggestion Ideas from Trim Healthy Cookbook:
Top the chili with Blendtons (Page 476) or crumbled Mad Melbas (Page 454) or Swiss Crackers (Page 457), add a dollop of sour cream, and sprinkle on grated cheese.
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