Simple Weeknight Chili

A few weeks ago we found out we are moving back to Southern California for a couple of years so my world has been spinning! My husband is in the Air Force so we have the opportunity to move every few years. Many friends laugh when I say "opportunity" but I think you just have to look at it that way. It's not the most fun uprooting every few years but given that I wouldn't be where I am today without all of the wonderful people that have been brought into my life because of our moves, I have to look at it as an opportunity. At least that's what I say on my good days....

I am looking forward to being in a place where I can find anything organic again (it’s been quite a chore here in FL).  Also, I can finally buy raw milk at the store instead of showing up on a certain day at co-op.  I asked my daughter if she was ok with the move and she replied, "Yep, I can't wait to go back to the big farmer's market!" Ahhh, a girl after my own heart.

With so many things to do, again I have been reaching for those quick meals.  The other night I streamlined my chili recipe so that I could put it together quickly and then just leave it on the stove until dinner.  Plus with the new coolness in the air (it's only 65, but hey, a girl will take what she can get) a warm bowl of chili has been the perfect ending to all of my chaotic days.

Simple Weeknight Chili
This chili  freezes very well. Just put it in an airtight container and it will keep in the freezer for about 2 months.  I used dried beans in my chili which I had to soak the night before...if you are in a pinch you can use organic canned kidney beans.  Make sure to rinse them well and decrease the amount of chicken broth to 3 1/2 cups and the cooking time will only be 45 minutes. Serves 6

1 yellow onion, minced
2 tablespoons coconut oil
3 cloves garlic, chopped
2 tablespoons chili powder
2 pounds ground beef
16 ounces diced tomatoes (you can also use 5-6 fresh tomatoes, skinned and chopped)
5 cups chicken stock
2 cups kidney beans, soaked the night before and drained
1 1/2 teaspoons sea salt

Toppings:
1 cup chopped tomatoes
1 chopped avocado
1/2 cup sour cream
1/2 cup raw cheddar cheese

In a large stockpot, over medium heat, sauté onion in coconut oil until translucent, about 5-6 minutes. Add garlic and chili powder and stir until fragrant, about 1 minute. Add ground beef and cook until no longer pink, breaking up the beef as it cooks. Add tomatoes, chicken stock, kidney beans, and salt. Bring to a boil and then simmer for about 3 hours until beans are soft and your whole house smells amazing.  Adjust seasonings with salt and pepper if needed.  Serve with chopped tomatoes, avocado, sour cream and a bit of cheese.