This is one of our favorite recipes for Fall and Winter! My recipe is based on a very processed version from one of my hubby’s coworkers when we lived in Dallas, but I’ve made it nutritious and even tastier with “real” food ingredients!
- 1 cup water
- Juice and zest of 1 lime
- 2 teaspoons Celtic sea salt
- 1 teaspoon apple cider vinegar
- 1 tablespoon raw honey
- 1 clove garlic, crushed
- ½ teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon cumin
- ½ teaspoon chili powder
- 1 large onion, chopped
- 1 large bell pepper, chopped
- 1 pound beef, cubed
- 3 cups frozen corn
- 3 cups kidney beans, cooked
- 1 jar diced or crushed tomatoes
- ½ cup tomato sauce or beer
- 1 teaspoon chili powder
- Marinade the meat for at least one hour. Cook the meat and marinade and set aside.
- In a large saucepan or dutch oven, saute onions and bell pepper until soft (about 10 minutes).
- Add meat and marinade back in and add all remaining ingredients. Heat to boiling, reduce heat and simmer 20 minutes.
- To serve, garnish with monterey jack and sour cream (or creme fraiche).
- Ladle into 1-quart jars, making sure to leave 1 1/2 inches of space at the top.
- Let them cool in the fridge overnight, tighten the lids and put them in the freezer. Be sure to label the contents and date.
- To thaw, move them from the freezer to the fridge the night before. Pour into a saucepan and thoroughly reheat.