Living Lyme

Hope is where it all begins

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Southwestern Chili
This always reminds me of home in New Mexico. Southwestern flavors that just bring comfort to your tummy.
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Ingredients
  1. 3 lbs. Tri-tip Steak chopped into bite size pieces
  2. 3 Cans Whole Peeled Tomatoes (squished with clean hands)
  3. 1 Can Tomato Paste
  4. 2 Cans Dark red Kidney Beans, rinsed (optional)
  5. 2 Cans Pinto Beans, rinsed (optional)
  6. Chili Spice Blend (See Spice Mixtures and Rubs)
  7. 1-3 Jalapenos, seeded and chopped (depending on desired heat)
  8. Fresh Oregano, chopped
  9. Fresh Thyme, chopped
  10. 3 Bay Leaves
  11. 3-5 Cloves of Garlic, minced
  12. 1 Yellow or Sweet Onion, chopped
  13. Sea Salt
  14. Fresh Ground Black Pepper
  15. Liquid Stevia or Coconut Crystals to taste
  16. 1 Can Whole Green Chiles (chopped)
  17. Shredded Cheddar Cheese (optional garnish)
Instructions
  1. Combine all ingredients in a crockpot (slow cooker) or in a large saucepan on the stove.
  2. Set on low setting.
  3. Cook on low simmer, stirring occasionally for 6-8 hours.
  4. Remove Bay Leaves.
  5. Garnish with Whole Green Chiles and Shredded Cheddar Cheese (optional)
  6. Freeze unused portions for future use.
Notes
  1. You can use fresh tomatoes if you have the time to cook them down.
  2. Play around with herb and spice blends. It's hard to go wrong with a tomato sauce. Enjoy!
  3. You do not have to use the beans in this recipe. This is about the only thing I use legumes in and it's only once or twice a year. But I grew up with this, so I treat myself to it every once in a while.
  4. Vegetarians can make it with only beans, or add another protein source in place of the Steak.
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