This recipe has been a staple in my family for five generations. Passed from my great grandmother to my mother to her children, my grand nieces and nephews now enjoy Grandma Petty’s Southwestern chili. It’s a simple and affordable chili recipe, and while I can no longer use the original chili powder grandma always used (yes, they still make it, chock full of garlic and onion powders), I can make it with my own special chili powder and it turns out great.
The recipe is not ideal for those who can’t process beans, but many of us can so long as they are canned and well rinsed before use. I’d imagine it would still be pretty doggone good without beans, too. Depending on who you are in my family, it is also served with saltines and cheddar or spaghetti and cheddar. Cheddar, especially aged sharp cheddar is a low lactose cheese, so you’re probably safe to top it with an ounce of sharp cheddar, however if you have a gluten allergy, you may want to choose corn tortilla chips for some crunch or perhaps some gluten-free spaghetti if you like chili, cheese and spaghetti.
If you react poorly to kidney beans, but do better with another type of bean, you can use a variety of beans in this chili and it will still turn out great. Don’t be afraid to make substitutions that will help you enjoy your food more while protecting your health.
This recipe is NOT histamine diet appropriate given the chili powder, use of dark beans and the amount of tomato used, all of which is canned and concentrated.
Grandma’s Southwest Chili
- 1 lb grassfed ground beef
- 1 14 oz can dark red kidney beans, rinsed throughly
- 1 14 oz can tomato sauce
- 1 5 oz can tomato paste
- 1 ½ – 2 tablespoons low FODMAP chili powder
- 2 dashes Worcestershire sauce
- ½ teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon pepper
- Tobasco sauce to taste
- 2 cups water
In a large stock pot over medium heat, brown ground beef and drain off excess fat. Add remaining ingredients, except for the water and stir thoroughly, heating through. Taste and make any necessary adjustments, keeping in mind that the spices will continue to develop as the chili cooks and it will get a bit hotter. Once you’re satisfied with the flavor, add your water and return it to a boil. Reduce to medium low, maintaining a simmer to low boil and cook for approximately 1 hour before serving.
Prep time: 15 mins
Cook time: 1hr