I confess, I am a recipe follower. Rarely do I deviate from what is written on the card (or page or website). But lately I have been trying to use some wheat-free, dairy-free recipes - and lots of them are just not so good. We were craving chili and I wanted to try something from the Specific Carbohydrate Diet - have friends who are on it. But we weren't satisfied with what I found. So, horror or horrors - I got creative.
The result was REALLY good. I have made lots of chili recipes over the years - but this is our favorite - and it is by far the healthiest! Hope you like it.
2 pounds ground beef, browned and drained (I prefer grass fed - but can't always afford it)
l pound dried black beans prepared as directed, drained - about 6-7 cups of black beans
(could use canned, but for SCD use home cooked from dried beans - if using canned
please drain and rinse to remove excess salt)
2 cups beef broth
2 tsp chili powder
1-2 Tbsp minced garlic
(Could add minced onion as well - but my family is not a big fan)
1/2 tsp cumin
3 tsp red pepper flakes
2-3 medium carrots - finely grated
1-2 cups lentils (rinsed, sorted and soaked for 30 minutes)
* In a large skillet brown ground beef then drain grease. Add garlic, all spices and carrots. Cook for a few minutes on medium heat.
*Pour beef into a large stock pot. Pour in tomato juice and beef broth. Add black beans and lentils. Simmer for at least one hour - if not two or three! (Of course you can serve it as soon as it is warm, but simmering infuses all the flavors and softens the lentils. I don't like them crunchy.)
* Makes enough to feed a huge crowd! Can't give number of servings because no one wanted to count!
* I have had great success with freezing this chili as well. Seems to keep up to two months from my experience. Sill yummy! Put it in a microwavable bowl and take it out any time you need a quick, hearty meal. I freeze mine in single serving bowls.