What you'll be getting:

Chili Con Carne

Per Serving

150 g braised chuck beef (braised with homemade salsa verde)

1 c three bean mixture (tomatoes, seasonings, pinto, black and kidney beans) 

100 g peppers and onions

1 T grape seed oil 

3 T homemade hot sauce 

3 gluten-free crackers

Equipment needed: Pot with a lid. 

Put the oil in your pot and bring the temperature up to medium heat. Add peppers and onions. Stir for 2 minutes. 

Add beef to the peppers and onions, and cook for another 2 minutes. 

Lower the temperature (I cooked on #2) and add the bean mixture. 

Stir mixture to incorporate all the ingredients and place lid on the pot. Set timer for 12 minutes. 

From start to finish this meal takes about 15 minutes. I sometimes like to pair with sour cream or cheese, but omitting the dairy makes it a bit healthier. Also, fresh avocados would taste great. I added the hot sauce because sometimes kids don't like their dinners as spicy as adults. You can use as little or as much hot sauce as you'd like to bump up the heat in the dish. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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