Over a year before we moved to Texas, Tia was assigned the task of finding a "Texas" chili recipe and making it at home for a project her 4th grade class. We had no idea what made it Texas, or what the difference was from regular chili, but we have used it every time we have made chili since. ACTUALLY ... this was the last recipe we made before my handwritten cookbook disappeared last January....
2 c chopped onions
1 c celery
3 garlic cloves
1 lb ground beef, turkey, chicken or thinly sliced chicken breast
2 c tomatoes (diced, or use whole and mash them with a wooden spoon once added)
2 c tomato sauce
1 can kidney beans
1 can black beans
2 TBSP agave nectar or sugar
3 bay leaves
3 whole allspice
1 TBSP chili powder
1 tsp oregano
1/2 tsp black pepper
1/2 tsp cumin
1/4 ground red pepper
Spray a skillet with non-stick cooking spray and cook onions and celery until soft. Put in a stock pot or crock pot. Respray the skillet and brown the meat. Add meat and remaining ingredients to the pot.
Cook on low setting in the crock pot for 5 hours, or low heat in the stock pot for 3 hours.
This is great with oven baked tortilla chips!
WHY IS THIS GOOD FOR ME?
* Veggies are meat are browned with cooking spray instead of oil
* The beans are full of healthy protein and fiber
* There is no added salt