Chili

1
to 2 lbs of meat (I order from www.grasslandbeef.com)

1
large bell pepper, chopped (any color – I used red)

1 medium
onion, chopped

1
to 2 jalapenos (I use 1), take out the seeds

2 –
28 ounce cans of crushed tomatoes

2 –
15 oz cans of beans (Black, kidney, navy, pinto, etc.  Drain liquid.)

1
TB of chili seasonings (see recipe below)

1
TB of corn meal (or 1 TB of GF flour for thickening)

Cooked
noodles (optional). 

In
a large stock pot, brown meat, then drain any fat.  Add chopped onions, peppers, and jalapenos
and cook for 3-4 minutes.  Add remaining
ingredients.  Simmer at least 20 minutes
on low, stirring often to prevent the bottom from burning.  Cool and freeze any leftovers.
Chili
Seasoning Mix:
1
TB chili powder (if you want it hot instead of mild, use 2 TB)

1
tsp sea salt

1
tsp onion powder

2
tsp cumin

½
tsp garlic powder

1
tsp oregano

Mix
all the ingredients and store in an airtight container or glass jar in a cool,
dry place.  If you like this chili,
double the above seasoning recipe and store for later use.
Feingold Stage 2


Written by Sheri Davis - Visit Website

Author of "All Natural Mom's Guide to the Feingold Diet"

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