By Helen Chin Lui of The Healing Place in Medfield, MA
Prep Time: 15 minutes
Cook Time, 1 hour on low heat
Serves: 6 people
½-1 lb of either 85% -90% lean ground, beef, pork, turkey or chicken (depending on how meaty you like your chili)
2 cans of either chick peas, black, pigeon, dark or light red bean with liquids
1 small chopped onion
1 medium chopped green pepper
½ of 6 oz can of tomato paste
small can of whole or ground tomato
2-3 chopped cloves of garlic
1 bay leaf
2 tablespoon of chili pepper powder, or more depending on your taste
1 tablespoon of cumin powder
for more heat, add ½ or 1 whole chopped jalapeno pepper with seeds*
salt and pepper to taste
In a large pan, brown the meat, add the rest of the ingredients. Stir. Cover and bring to boil and turn down heat to low. Cook for 45-1 hour on. Stir from time to time. Taste the chili after half of hour. If there is not enough chili taste add more chili and cumin.
*be careful when handling jalapeno pepper. The oil from the seeds can burn your eyes if accidentally rubbed.
In my household I triple the recipe. The pot lasts approximately 2 days. We serve the chili with boiled hot dogs (we like the kosher kind), steamed rice and low fat sour cream. This is real comfort food for us.