Beef and Bean Chili
2 pounds 85% lean ground grass-fed beef
2 cups chopped onions
2 tablespoons minced garlic cloves
1 medium jalapeno chili, ribs and seeds removed, minced
1½ tablespoons chili powder
2 teaspoons ground cumin
6 whole tomatoes, crushed
2 cups of tomato sauce
4 cup kidney beans, drained and rinsed
¼ cup plain yogurt
¼ cup grated cheddar cheese
Heat a heavy 5-quart pot. Add the ground beef. Cook, stirring and breaking up meat until browned.
Add the onions and cook for about 5 minutes. Add the garlic and jalapeno; cook until just tender. Stir in the chili powder and cumin. Salt and pepper to taste.
Stir in the crushed tomatoes and the tomato sauce. Simmer for about 60 minutes.
Beef and Bean Chili Cooking Tips
Wear gloves when peeling or slicing jalapenos to protect your skin from the stinging sensation from their oils. Just like tomatoes, avoid buying canned beans because the can linings may contain bisphenol-A (BPA), an endocrine-disrupting chemical that can leach into your food. Soak the kidney beans in water overnight for faster cooking time, and for even tenderness. Drain and replace the water, about one to two inches above the kidney beans, then boil them for 10 minutes in order to destroy their toxins. Then, simmer them for about 45 minutes to one hour. If the beans are still hard and look white, cook them for a little longer.