Unbelievably Yummy Chili

This recipe will take a little more time than chili normally takes... you are gonna make this from scratch! No canned tomatoes, we are using fresh from the garden.

Here's what you'll need..

• 1 pound ground meat - I usually do turkey or bison

• 1 chili seasoning mix OR

  • 2 tbs chili powder

  • 1 tsp paprika

  • 1/2 tsp cumin

  • salt & pepper

• 2 pounds of a variety of tomatoes

  • heirloom, roma, beefsteak, plum, cherry

• 1 can chickpeas

• 1 can tri-bean blend

• 1 6oz can tomato paste

• 1 small onion - chopped

• 1/2 jalapeño (optional) - chopped

• 2-3 garlic cloves - chopped

• shredded cheese (for the top)

• 1 large pot OR instant pot*

• large stirring spoon

• small bowl with ice water

• tongs

• cutting board

  
  

Here's what you'll do...

1. First, you will need to blanch your tomatoes. Boil water in a large pot. While the watering is boiling gather your tomatoes and mark a thin X with a knife on the bottom. Also, have your ice water ready to go. Once the water is boiling add your tomatoes for about 45-60 seconds. Remove the tomatoes with your tongs and place them in the ice water. Then remove tomatoes from ice water to a cutting board to peel the skin off. Throw away the tomato skin and chop your tomatoes into small pieces.

2. Rinse out your large pot and place it back on the stove top. Place all the tomato pieces in the large pot and let simmer for at least 20 minutes.

3. In the next 20 minutes brown the ground meat, chop the onion, garlic, jalapeño and open the cans of beans. Add the spices to your ground meat right before it's all the way browned. (You may have to add a splash of water.)

4. Now, add the meat, tomato paste, onion, garlic, jalapeño, and beans (with liquid) to the pot with the tomatoes. Let simmer for at least 45 minutes

5. Enjoy with shredded cheese on top and cornbread on the side!

*If using an instant pot, which I highly recommend, use the sauté mode on low heat.