Steffie's Spicy Chili

When I decided to make this chili, I basically threw what I had in a pot and it came out pretty good. My husband said and I quote, "This is so good I almost feel guilty for not praying thanks twice!" LOL he loves food and I am blessed that he isn't picky and is willing to eat pretty much whatever I do or don't.

You will notice I use half the spices to brown the meat and the other half added with the sauce and beans, this gives a much richer and evenly distributed flavor throughout the dish.

1 lb ground beef (grass fed)
1 medium onion chopped
29 oz tomato sauce (gluten-free canned or home-made)
16 oz can pinto beans (you can use whatever kind of bean you like best)
1Tbs Olive Oil

Instructions:

Over Medium heat, brown beef and chopped onion in olive oil. While the meat is browning add the following spices:
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp cilantro
1 tsp chili pepper flakes
1/2 tsp sea salt

When meat is browned and cooked through, add tomato sauce, beans (drained), and remaining spices as follows:
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
1 tsp oregano
1 tsp cilantro
3/4 tsp chili powder
1/2 tsp sea salt

Reduce heat to medium low and continue to cook until heated through, stirring occasionally.

Makes 6-8 servings

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Mom's Easy Tacos

This is a recipe for tacos made from my mom's recipe. I tweaked it some to increase the spices give it a little more kick. I love spices. It's a very easy recipe to make so there is no reason to buy the season packets with the additives, corn and yeast etc. in them. If you've been following my blog at all, you know I don't do corn as it is universally contaminated with mycotoxins, organic or not. I also try to avoid anything with commercial yeast. If you would like to know more about why I've chosen to avoid those and other products, an informative site is http://www.knowthecause.com/

For our tacos we used soft tortillas instead of traditional corn taco shells. This can be done as a gluten-free recipe by using rice tortillas. You might notice in the picture below that we used turnip greens. I had forgotten to buy lettuce and a neighbor had just given us a bag of the turnip greens. I thought, "Why not?", and they tasted just as good as lettuce. So, here's the recipe. Enjoy!

For The Sauce:
15 oz. tomato sauce
1 small onion, diced
1/2 tsp onion powder
1 tsp garlic powder
3 tsp chili powder
1/4 tsp ground cumin
1/4 tsp sea salt
1/2 tsp oregano, dried

For The Meat:
1 1/2 lbs ground beef
1 large onion, chopped
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp chili powder
1/2 tsp sea salt
1 Tbsp oil or butter

Suggested toppings: lettuce, tomato, olives, shredded cheese and sour cream.

In a sauce pan, over medium heat, combine all the Sauce ingredients. Bring to a light boil and reduce heat. Cover and simmer for 20 minutes. For the meat, when the sauce has about 10 minutes left to simmer, start browning the chopped large onion in 1 tablespoon of oil over medium heat. Allow it to cook until slightly tender and add the ground beef. Brown the beef, stirring frequently and breaking into small pieces, until completely done.

While the beef is browning, the sauce should finish. Keep warm on a low until beef is done. Once the beef is done add all but 1/4 cup of the sauce to the browned beef. Stir to combine and reheat to make the sauce hot if it has cooled at all.

Fill soft tacos with desired amount of taco filling and top with your favorite toppings. Spoon some of the reserved 1/4 cup of sauce over the tacos and serve. This makes approx. 8 medium soft tacos.

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