Mixing in a jar of salsa verde adds a bit of texture and zest to this dish that is fairly straightforward recipe using eight primary ingredients (thus, the ocho).
This recipe is a family favorite and a great meal to enjoy when the big game is on–baseball, basketball, dodgeball, whatever.
dairy-free * egg-free * gluten-free * nut-free * soy-free
1 package ground beef, 1-2 pounds, thawed
1 bell pepper, chopped or quartered
1/2 large red onion (or 1 small red onion), chopped or quartered
2 cans kidney beans, rinsed and drained*
1 can black beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
2 cans stewed tomatoes (or diced tomatoes–or 1 can of each)
1 jar green salsa (salsa verde)**
1 tablespoon Worcestershire sauce***
1 tablespoon hot sauce****
1 tablespoon lime juice
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon paprika
1 tablespoon of olive oil or coconut oil
- Heat olive oil or coconut oil in the bottom of a large stockpot.
- Add pepper and onion to stockpot and saute on medium-low heat.
- Add beans. Stir often, until soft and well covered in oil.
- Add tomatoes. Bring to boil on medium-high heat.
- Add Worcestershire sauce, hot sauce, and lime juice. Bring to boil on medium-high heat.
- Cover and reduce heat to low. Let simmer.
- In a separate sauce pan or frying pan, brown meat. When nearly finished cooking, if desired, season to taste.
- Drain meat. Add meat to the chili mixture in the stockpot.
- Over medium-high heat, bring back to boil, stirring often.
- Add salsa. Bring back to boil, stirring often.
- Cover and reduce heat to low.
- Simmer on low heat for at least 20 minutes. (Sometimes I let it simmer for a few hours.)
- Serve with tortilla chips, sour cream, shredded cheese, or just by itself.
- Refrigerate to store.
* You can use 1 can of dark red kidney beans and 1 can of light red kidney beans. Where I live, the only reliable allergy-friendly canned kidney bean I can get from the grocery store is just called “kidney beans.”
** Again, read those labels! Some green salsa may contain gluten or MSG or whatever other kind of ingredient/allergen you need to avoid to accommodate for your own family’s food allergens and dietary restrictions.
*** Some Worcestershire sauces may contain gluten and/or soy and/or fish/shellfish and/or carrogeenan (a seaweed-derived food additive difficult for some people to tolerate). See read those labels carefully to accommodate for your own family’s specific food allergens.
**** The regular Texas Pete hot sauce is allergy-friendly for my family.
- Can add whole garlic cloves for extra zing.
- If heating up leftover chili on the stove, you may want to mix in 1-2 tablespoons of water to thin the chili as it will thicken upon refrigeration.
- If you have food allergies or dietary restrictions, be sure to carefully read the labels for condiments and spices. For example, some brands of ingredients (especially sauces, salsas, etc.) may contain gluten and/or soy and/or fish/shellfish and/or carrogeenan (a seaweed-derived food additive difficult for some people to tolerate).