Hello everyone! Welcome to The Unsalted Kitchen, by Dioza. I’m “May,” but friends and family call me Dioza. I’m a Filipino who’s married to a wonderful man from Texas. My father-in-law is from Holland and his wife was from Kentucky. I want to share my cooking with all who seek a healthier diet. I am vloging my unsalted and low sodium dishes to help others like my father-in-law, who started having chronic kidney disease and blood pressure problems at the age of 91. His kidney doctor recommended a daily sodium intake between 1,300mg and 1,500mg. I am going to do my best to make every dish and video simple and easy to understand. It is my hope to help other people. I also post once or twice a week of new recipe of my own version of cooking. Thank you for your time.
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Classic Chili Beef & Beans
Ingredients
1 tablespoon olive oil
1 sweet yellow onion, diced
1 pound 90% lean ground beef
1/4 tbsp cayenne chili powder
1 tbsp ground cumin
4 cloves garlic, minced
1/2 tsp ground black pepper
1/4 tsp chili pepper flakes
1 small can tomato sauce with herbs or plain
1 small can tomato paste
2 cans petite diced tomatoes
1-1/2 Homemade chicken stock ( unsalted )
1 lb red beans
Rinse, and soak the bean over night then rinse it again and cook it for an hour.
alternative method is to boil beans for 20 mins and let it soak for 5 hours and then cook and boil it again for another hour on a medium heat.
Instructions
Add the oil to a large soup pot and place it over medium-high heat for two minutes. Add the onion and beef. Cook for 7 minutes, stirring occasionally.
Break it apart with a spatula or wooden spoon. Until the beef is browned, stirring occasionally. add in garlic.
Add the chili powder, cumin, pepper, ,black pepper and cayenne. Stir until well combined.
Add tomato paste, tomato sauce, diced tomatoes (with their juice), and chicken broth. drained beans, but leave a bout 1 cup liquid then add it to the mixture. Stir well.
Bring the chili to a low boil. Then, reduce the heat (low to medium-low) to gently simmer the chili, uncovered, for 15 mins if you like your beans softer then cook it for up to 20-25 minutes, stirring occasionally.
Remove the pot from the heat. Let the chili rest for 5-10 minutes before serving.