2 lbs chopped meat
* (like it chunky?…add 1/2 lb cubed lean tri-tip beef**; vegetarians…substitute with portobello mushrooms)
3 T butter
1 T oil
1 medium onion, chopped
2 cloves garlic, minced
1 red pepper, chopped
1 green pepper, chopped
1 large can organic black beans
1 28 oz can crushed tomatoes, preferably San Marzano
2 T brown sugar
1 t paprika
1 t chili powder
4 t Tony Chachere’s creole seasoning (or to taste)
5 T flour
Salt and Pepper to taste
*Chef Healthy Buzz: Add 1 carrot, 1 zucchini, small dice (optional)


In a large soup pot, brown meat in 1T oil. Drain off fat. In a separate pan,
saute onions in butter. Add all ingredients to soup pot except flour. Combine flour with ¼ cup water to make a slurry and add it to the pot to thicken. Simmer uncovered for 30-40 minutes.

Serve with organic flour tortillas, tacos or chips. Recommended side accompaniments: sour cream, chopped fresh tomatoes, shredded lettuce, shredded cheese, sliced jalapeno peppers.

**Top of the food chain – Tri-tip has become popular within competitive chili cooking. Cheap, full of flavor and yet tender, the tri-tip is a lean cut with little marbling. The leanness of the meat keeps the chili from becoming greasy, which can lead to deducted points from the judges. Make some happy memories for yourself with this surprisingly flavorful cut.

***For easy-peasy prep (a term coined by one of the moms – thank you – you know who you are), chop the onion, garlic and peppers in the morning, set aside and refrigerate. Also measure out all of the spices and place them in a small bowl. Return later to put everything together in minutes.

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