A chili way to Kick off Super Bowl watching week…

Kick off your Super Bowl Sunday with a super…bowl…of healthy & delicious chili. As many people have asked about my favorite chili recipes since my segments in Miami for the last Super Bowl Sunday, I wanted to share my hubby’s latest recipe below, along with his play by play on how to create a chili that is BPA free (ie NO CANS). Stay tuned this week for more go-to’s & goodies to serve at your Super Bowl Sunday soiree.

Guest Blog by – John Trigg:

To say I’ve been on a chili kick lately would be a massive understatement. For the last six months, I’ve cooked a large batch of chili at least once a week. I’ve been making a slow transition to a complete diet modification…putting me, currently, in the Paleo/low-carb camp. I’m not a strict Paleo person, but for the last six months I have migrated over to mainly “perimeter store shopping”, organic produce, lean meats, gluten free, and all around healthy choices. Chili has been my go to meal since it’s something I really enjoy and it allows me to be as healthy as I want to be with regard to ingredients.

So…in the last six months, I’ve managed to migrate my traditional chili (that I’ve been making for 20+ years) over to a much healthier “meal” that I can regularly enjoy. Here’s the catch though…my chili has always consisted of canned crushed tomatoes, canned diced tomatoes, canned green chilis, etc. Lately, I’ve been reading about the linings of these canned foods (which contain BPA) and my thought is…if I’m going organic and putting pure things in my body, why am I using canned foods that potentially contain BPA as well as TONS of sodium?

All of this information has led me to the pursuit of the perfect (for me anyway) chili. One that contains very low levels of sodium, practically zero sugar, lean meat, organic ingredients, and still gives you a nice kick of flavor. So here are the ingredients…keeping in mind that the meat used can be substituted with whatever you’re in the mood for.

Trigger’s Chili

2 pounds bround bison
1 pound ground turkey breast
2 large onions
1 large green pepper
1 large red pepper
2 Jalapeno peppers (thumb size)
3 Tblsp fresh garlic (I cheat and use organic bottled stuff)
1 750g box of Pomi Strained Tomatoes (hopefully for sale on the same aisle as canned tomatoes)
1 750g box of Pomi Diced Tomatoes
16oz Low Sodium Organic Chicken Broth
1 Tblsp Better Than Bouillon (Vegetarian No-Beef Base) – Omit if you really want to keep the sodium down
1/3 cup Corn Masa – also optional…a flour made from dried corn and lime, mainly used to thicken the chili, but does provide a nice hint of corn flavoring.

Spice Mixture
2 tblsp Chili Powder
1 tblsp Crushed Red Pepper
1 tblsp Cayenne Pepper
1 tblsp Minced Onion
1 tblsp Garlic Powder
1 tblsp Cumin
½ tblsp Oregano
½ tblsp Paprika
½ tblsp Coriander

Combine all of the spices together and give it a good shake or stir to blend. Get a large crock pot going and put the tomatoes in so that they start heating up. Begin browning the meat in a large pan. Finely chop all the onions and peppers. Add chopped onions, peppers, garlic, bouillon, and chicken broth to the pan. Then slowly mix in the Chili Mix of spices. Bring it to a nice rolling boil and let it keep boiling to reduce the liquid a bit (about 10 or 15 minutes).

Add contents of pan to the crock pot and set it on high to cook for about 4 hours. You can add the Corn Masa about an hour before serving. Mix the flour separately in a small cup with a little water and then pour it into the crock pot (this will make sure that it doesn’t clump on you).

Now…if you’re not a chili purist (or Paleo purist) and like beans in your chili, hopefully you read this entire post before starting because these take a lot of preparation. I buy Eden Organic Kidney Beans and Eden Organic Black Beans. For the above recipe, use ¾ of cup of each and prep and cook them using the directions on the box. Keeping in mind that they need to soak for 6 to 8 hours…so you should probably get them going the night before. A nice twist on these is to pump them up with a little flavor. After you’ve prepped and cooked the beans, put them in a bowl and add a half cup of rum (I use Horné Spiced Rum) and enough water to cover. Then put them in the refrigerator for a few more hours. Beans will really soak in the flavor…so try out a few different things (a good lager or stout also work great). Drain off the liquid and add the beans to the crockpot. I add them first thing because they sometimes need to cook even more (with the chili) to soften up.
When serving the chili, you can add a nice healthy boost by stirring in a small spoonful of Extra Virgin Olive Oil into each bowl.

As far as storing the leftovers goes…you don’t want to go through all the trouble of avoiding cans and then throw it in a ziploc or tupperware. I use the glass food containers from Pyrex. They’re BPA free (even the tops), microwave safe (even the tops), and oven safe (NOT the tops).

I know this post has gotten really long, but here’s another tip. You’ll notice that most of the spices use a similar amount (1 tblsp). I cook chili A LOT, so what I do is just buy new containers of equal sizes and simply combine them in a large container. Do the quick math for the bottom few on the list that only need half as much…give it a real good shake…label it…and throw it in the spice cabinet. Now all I do is use one rounded tablespoon of the “spice mix” per one pound of meat utilized. Play around with a few batches first though…so that you can tailor the spice mix to your liking prior to making a huge batch of it. Enjoy! And let me know what you think…

Leave a Reply