Gabe loves to experiment with flavor, and his Husky Chili recipe is hearty! We doubled this recipe over the weekend, and it fed a crowd of 25 people! It will make your whole home smell delicious too;)
Prep: Chop all vegetables!
Melt a Tbsp. of butter in the stockpot, and add the onions, peppers and garlic chipotle seasoning. Cook for about 5 to 7 min at medium high heat (or until about tender).
Once the onions and peppers are tender, add in the black beans, pinto beans, white hominy, 1/2 of your minced cilantro (the other half of your cilantro will be added to the beef), and riced cauliflower. Mix, cover, and let it brew on low heat as you cook up the beef.
As the onions, peppers, beans, etc. are simmering in the stockpot, combine the ground beef, salt, chili powder, smoked paprika, green onion, and the remaining cilantro in a large skillet. Cook at medium to medium high heat for about 7 min or until meat is browned.
Once browned, add the tomatoes and tomatillos to the beef, and turn the heat down to medium-low. Cover, and let the tomatoes and tomatillos cook down for about 10 min., or until things look good and “juicy”. (As seen in picture above.)
Add the contents of the skillet, tomato juice, and nutmeg to the stockpot. Mix well, cover and let simmer on low for about 45 min., stirring occasionally.
Serve warm with optional toppings: oyster crackers, organic sour cream, and/or shredded raw cheese.
A little disclaimer about how I cook… I do not like to follow recipes. I love to cook by observing texture, smell, and taste as it cooks. As such, the cook times and spice amounts are an approximation. I encourage you to do the same! If you are worried about it being to spicy, reduce the chili powder and paprika a bit, you can always add more later. Once everything is mixed together, give it a sample and add little amounts of more seasoning until it fits your taste. What is great about this pot o’ goodness is that it is difficult to mess up.
Enjoy with your family and friends! Let me know if you have any questions below. If you make it, let us know how it turns out! More recipes from our family table coming soon.
- 1 lb Ground Beef I like to use lean grass fed beef because the meat will not be drained.
- 1 Large Sweet onion Chopped
- 1.5 to 2 cups Peppers Chopped. During the growing season I like to use a variety of our garden peppers. When not in season I will use bell and poblano from the store.
- 4 cloves Fresh Garlic Minced
- 4 Large Tomatillos Chopped
- 3 to 4 Tomatos Chopped
- 1/2 bunch Fresh Green Onion Chopped
- 1/2 bunch Fresh Cilantro Minced
- 4 cups Cauliflower Rice
- 15 oz Black Beans 1 Can
- 15 oz Pinto Beans 1 Can
- 30 oz White Hominy 2 Cans
- 46 oz Tomato Juice 1 Large Can
- 1.5 Tbsp Chilli Powder
- 1/2 tsp Chipotle Garlic Seasoning I like McCormick's Grill Mates version.
- 1/8 tsp Smoked Paprika
- 4 pinches Salt I prefer Kosher salt
- 4 shakes Nutmeg Yes... Nutmeg
- 1 Tbls Kerrygold butter or Ghee
- Prep: Chop all fresh vegetables into small pieces.
- Melt a Tbsp. of butter in the stockpot, and add the onions, peppers, and garlic chipotle seasoning. Cook for about 5 to 7 min at medium high heat (or until about tender). Sometimes I like to let them cook a little longer to caramelize.
- Once the onions and peppers are tender, add in the black beans, pinto beans, white hominy, 1/2 of your minced cilantro (the other half of your cilantro will be added to the beef), and riced cauliflower. Mix, cover, and let it brew on low heat as you cook up the beef.
- As the onions, peppers, beans, etc. are simmering in the stockpot, combine the ground beef, salt, chili powder, smoked paprika, green onion, and the remaining cilantro in a large skillet. Cook at medium to medium high heat for about 7 min or until meat is browned.
- Once browned, add the tomatoes and tomatillos to the beef, and turn the heat down to medium-low. Cover, and let the tomatoes and tomatillos cook down for about 10 min., or until things look good and "juicy". (As seen in picture above.)
- Add the contents of the skillet, tomato juice, and nutmeg to the stockpot. Mix well, cover and let simmer on low for about 45 min., stirring occasionally.
- Serve warm with optional toppings: oyster crackers, organic sour cream, and/or shredded raw cheese.
A little disclaimer about how I cook... I do not like to follow recipes. I love to cook by experiencing the food as it cooks, meaning I go by texture, smell, and taste as it cooks. As such the cook times and spice amounts are on average what I use. I encourage you to do the same. If you are worried about it being to spicy, reduce the chili powder and paprika a bit, you can always add more later. Once everything is mixed together, give it a sample and add little amounts of more seasoning until it fits your taste. What is great about this pot o' goodness is that it is difficult to mess up.
Some people will think cooking the beef separately as an unnecessary step, but after years of tweaking my chili, I have found this makes the meat more flavorful, and therefor the chili better.
I hope you enjoy. If you have any questions please let us know, but more importantly, if you try this out, tell us how this turned out!
