Due to the freezing cold temps that I am dealing with at the moment, I feel like now is the perfect time to share an awesome chili recipe that my family has enjoyed for several years now. This famous recipe was provided by Dr. John Berardi, a very well known fitness and sports nutritionist, and can provide you with a healthy nutritious meal (with leftovers to spare!).
I’ve followed the recipe as outlined, but also substituted lean ground turkey, venison, elk and other lean meats for the beef…and the resulting product was the same every time…DELICIOUS!!!
If you need something to warm you up, or just want to try something new, go ahead and make it and let me know how it turns out. Feel free to pass the recipe along to others, and add some comments below!
4 pounds extra lean ground beef (96%)
4 cans kidney beans (15.5 oz per can), drained and rinsed
2 large onions, chopped
2 large tomatoes, chopped
1 pound carrots, peeled and sliced
4 bell peppers: 1 green, 1 red, 1 yellow, 1 orange, cut into 1/2-inch squares
6 cloves garlic, chopped
Two 46-fl oz bottles V8 vegetable juice, spicy hot
Spices: 4 tablespoons chili powder, 1 teaspoon cumin, 2 teaspoon paprika, 1 teaspoon celery seed, 1 teaspoon fresh ground pepper (for a quicker version, you can use 3 packages chili seasonings mix, but it won’t quite be the same!)
In a large skillet, brown the ground beef, one pound at a time, over high heat together with the garlic and onions. If your skillet is large enough (i.e., a wok), you can brown the beef all at once to save time. On the last batch, add the spices after the beef is browned, and continue frying for another couple of minutes. Add the browned beef to a very large pot with a lid, and then add the beans, tomatoes, carrots, peppers, and V8 juice. Bring to a boil, then reduce heat to simmer.
To make the cashew meal, process the cashews in a blender in short bursts, until a grainy meal is formed. Do not process for too long or you will have cashew butter. Stir-in the cashew meal, cover, and simmer for an additional 30 minutes.
Prep Time: 1 hour
Difficulty Level: Easy