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Serene’s Company Chili

Cooking Method:
Cuisine:
Courses: ,
Servings: 20
Dietary: Dairy-Free
Description

This makes a huge amount of chili. Make sure you have an extra large cauldron in which to cook it. This recipe works for S or S Helper for you, but ends up Crossover for everybody else. This is a multiple-serve recipe that will feed a large group of about 20 people. You will find this recipe on Page 329 of the original Trim Healthy Mama book!

Ingredients
  • 2 lbs pinto beans (dried)
  • water (divided; enough water to soak the beans in and then enough water to add to the tomato paste to achieve the proper consistency)
  • apple cider vinegar (two spoonfuls)
  • 1 pinch TH Mineral Salt (a generous pinch)
  • 5 lbs ground beef (preferably grass fed)
  • 2 onions (2-3 onions; diced)
  • 18 oz tomato paste (3-6 ounce cans)
  • chili powder (to taste)
  • TH Nutritional Yeast (to taste)
  • cayenne pepper (to taste)
  • onion powder (to taste)
  • garlic powder (to taste)
  • hot sauce (to taste)
  • 1 Tbs tahini (1-2 heaped Tbs)
Instructions
  1. 1
    Overnight, soak the pinto beans in a pot of warm water and 2 spoonfuls of apple cider vinegar to remove the phytates. Leave plenty of room for beans to expand.
  2. 2
    Next morning, drain the beans and place them back into the pot. Add water to an inch over beans.
  3. 3
    Add a generous pinch of mineral salt to the beans, cover, and bring to a boil, then turn to medium / low heat and simmer until beans are tender, about 2–3 hours. Once they are tender, set beans aside in fridge until it’s close to supper time.
  4. 4
    Later that afternoon, brown the ground beef (preferably grass fed). Drain fat if meat is not grass fed.
  5. 5
    Add the diced onions to the drained meat.
  6. 6
    Add the tomato paste and enough water to the pot to allow for a consistency that is neither too gluggy, nor too brothy.
  7. 7
    Add the nutritional yeast, spices and hot sauce (to taste) to the pot, stir to combine.
  8. 8
    Add the tahini (sesame seed paste) which helps bring out deep meaty flavors.
  9. 9
    Simmer for a while until flavors nicely mingle.
  10. 10
    Close to meal time, remove your chili portion from pot (maybe more for second helpings, or for a quick reheatable lunch for the next day).
  11. 11
    Add a very small portion of beans to your chili, then pour the rest of beans into the pot with the rest of the ingredients.
  12. 12
    Taste, and add more flavors if necessary since the addition of the beans will neutralize some of the original flavor of the chili.
Note

Serene says, "This is a wonderful meal that is always enjoyed and drained to the bottom of the pot by a large crowd. I make it for birthday parties for the main course where up to 20 or more people may be digging in. They also top up with blue corn chips, salsa, and lots of grated cheese. I also make this large batch for an evening meal and heat the leftovers for the children for lunch the next day. I enjoy it with cheese and salsa only. However, if you really miss the crunch, appropriate chips and cracker recipes can be found in the Snacks Chapter.

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S- Helper Suggestion:

Add a 1/3 to 1/2 cup beans or lentils to your serving of chili.

Read it online: https://trimhealthymama.com/recipe/serenes-company-chili/