Recipes

Spicy Two Meat Chili with Peppers and Green Olives By: Lauren C.

Recipe Story

I am 31 years old and have CF and very severe food allergies as well. I have always been limited when it comes to meal options, so I needed to learn to cook from an early age. Luckily, I had a wonderful Italian grandmother who taught me everything I know! She and I used to look through cookbooks for recipes and watch cooking shows together, and then experiment with what we found. Recipes always had to be modified for my allergies so it took a lot of hard work and creativity, but we were able to come up with some delicious dishes. This chili is one that I pieced together as an alternative to the typical bean and tomato-based chili recipes. I love peppers and green olives and cumin, and I like when recipes have a broth base instead of a tomato one (it’s easier on my digestion too!) The end result is what you see here. Without all the things my grandmother taught me, I never would have had the desire or the skills to invent recipes. Thanks to her, I was always well-fed and happy! I hope you enjoy this dish!

Ingredients

  • 3 Tbsp olive oil
  • 2 medium red onions
  • 6 garlic cloves, minced
  • 1 large red pepper, chopped
  • 1 large green pepper, chopped
  • 1 1/2 lb ground beef, 80/20
  • 1 1/2 lb ground turkey
  • 8 oz can of diced tomatoes
  • 4 oz tomato paste
  • 3 c organic beef broth
  • 1 jar pimento-stuffed Spanish salad olives with juice
  • Spices (Bay leaves, salt, garlic, cumin, cayenne pepper)
  • Add All Ingredients

Directions

  • Prep Time: 15 minutes
  • Cook Time: 1 hour, 15 minutes

  1. Heat oil in cast iron pot over medium-high heat.

  2. Add peppers and onions and cook until soft, stirring frequently. Remove from pot.

  3. Add ground beef and turkey to pot and season with one teaspoon each of salt, garlic, and cumin and cayenne pepper. (Use less or more cayenne pepper depending on personal preference and how hot/spicy you want chili to be).

  4. As the meat begins to sizzle, chop into little pieces with wooden or rubber spoon and cook until browned.

  5. Remove the meat and add the garlic to the pot.

  6. Cook for about 3 minutes, being careful not to burn the garlic or let it get too brown.

  7. Add the diced tomatoes to the pot. Stir and cook for one minute.

  8. Return the meat, peppers and onions to the pot and add the broth, tomato paste, olives with juice (about 1/2 of amount of juice in jar) and 4 bay leaves.

  9. Re-season all ingredients in pot with salt, garlic, cumin, and cayenne to taste.

  10. Simmer covered pot over low heat (you should see consistent but gentle bubbling) for 40 minutes, stirring occasionally.

  11. Remove cover for the last 20 minutes.

  12. Liquid should be thick and all ingredients fully combined when done.

  13. You may need to thicken with corn starch to achieve desired consistency.

  14. Chili may be served alone or with white rice.

Nutritional Information

  • Servings: 6
  • Amount per serving:
    • Calories: 458
    • Fat: 26 g
    • Sodium: 583 mg
    • Protein: 44 g
    • Calcium: 74 mg

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