TOMATO-FREE CHILI

TOMATO-FREE CHILI image

Number Of Ingredients 19

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2 lb lean ground beef
4 C chicken stock
2 Tbsp safflower oil
1/2 C water
2 medium red onions, chopped
12 cloves garlic, chopped (1/3 C)
4 large carrots, diced (1 1/4 C)
5 ribs celery, diced (2 C)
4 cans black beans
3 Tbsp cumin
2 Tbsp turmeric
1 1/2 tsp clove powder
1 Tbsp coriander
4 tsp sea salt
1 Tbsp liquid smoke
1/2 tsp Sichuan peppercorns, smashed
1 Tbsp molasses
1 1/2 Tbsp corn starch, mixed with 1/4 C cold water
1/4 C fresh minced cilantro, for garnish

Steps:

In a stock pot over medium heat, cook ground beef with onions, oil, and 1/2 C water. Cover, stirring occasionally to break apart beef. When cooked, add in garlic, celery, carrots, broth, cumin, turmeric, clove, coriander, salt, and liquid smoke. Cook for 20 minutes, covered, stirring occasionally. Add to the chili your crushed Sichuan peppercorns, molasses, and cornstarch/water mixture. Stir well. Add black beans to chili. Stir well and cook for another 10 minutes over medium-low heat. Stir fairly often to prevent burning at the bottom. Note: If you can tolerate chili powder or cayenne, feel free to taste and add to your heart's content, if desired. Both are nightshades and high in amines. Remove from heat and allow to sit for 10 minutes before serving to allow flavors to "steep." Serve your wonderful, low-amine, tomato-free, nightshade-free chili hot on its own, or with rice. Garnish with freshly minced cilantro. Enjoy!!!