Due to their high sulfur and acid content, I’m extremely sensitive to tomatoes. But I still love my late mother’s recipe for Chili Con Carne, so I developed a work around.
While red peppers, garlic and onions all contain sulfur, I find that this works for me on occasion, since the load is less than if I used tomatoes as the recipe calls for.
Some chili aficionados will blanch, because yes, I do thicken this dish. Traditionally, it is thickened with flour, but I often use potato starch to avoid the wheat. I also use as many organic ingredients as I can, but I still haven’t found organic spiced chili beans.
I cook this dish and other soups and stews in my Le Creuset cookware, but any type of heavy pan will do.
Serve it up with your favorite grated cheese, chopped onions, sour cream or condiments of your choice.
In our house this dish is usually accompanied by saltines. When I was a child, I would slather them with butter and marmelade. Today, I just skip them.
Chili Con Carne
1 lb. ground beef
1 Spanish onion, chopped
1 clove garlic, peeled and smashed
1 16 oz. jar Mediterranean Organic Fire Roasted Red Peppers, drained
2 15 oz. cans Chili Beans
20 oz. water
Salt and Pepper
1/4 c. organic white flour or Bob’s Red Mill potato starch
5 tsps. ground chili powder
Saute the ground beef in a large heavy saucepan, dutch oven or enameled cast iron pan. When it is brown, add the chopped onions and saute until soft. Add the garlic clove and saute for 1 minute.
While the meat is browning, drain and rinse the peppers and process in a food processor until liquid.
Add the peppers, water, beans, salt and pepper.
Bring to a boil, then simmer uncovered for 1 hour.
Combine the flour or potato starch with 5 tsps. powered chili and add to the dish, stirring well until combined. Simmer for a further 15 minutes and serve.