Wednesday, October 23, 2013

Dipping Chili

This tends to be my "summer chili," while the other chili is what I make in the winter. However, any chili is good in the fall. :)

This is what I call "dipping chili" or "chili dip." It's less about the spoon and more about the chips!

As you can see, it is not soupy. It's thick and meaty, so it works great for scooping up on your chips. We rarely eat chips, so my son really likes that he gets to have chips with this meal.

1 lb ground beef
2 tbsp chopped onion
3 tbsp coconut sugar
28 oz can of crushed tomatoes
1 tsp chili powder
1 1/2 tsp salt
1/4 tsp pepper
1 can chickpeas, drained
shredded cheddar cheese
"scoops" corn chips

In a dutch oven or 5-quart pot, brown the beef with the onions. (If your beef is not lean, drain the grease.) Add the coconut sugar, crushed tomatoes, chili powder, salt, pepper, and chickpeas. Simmer, uncovered, for 30-45 minutes. Sprinkle with cheese, and use the chips as your spoon. Serves 4-6.

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