CHILI CON CARNE

The best thing about soups and stews is that you can make them in double batches and have enough for the whole family for two days. Kidney beans are an excellent source of plant-based protein as well as being rich in iron and potassium. Make sure you soak the kidney beans overnight so they don’t give you any intestinal troubles. We love adding plenty of cheddar cheese and avocado. My son ran cross country for his high school and he loved this dish for his school lunches or weekend meets, where he brought it along in a Thermos container.

SERVES 4
INGREDIENTS
2 cups dried kidney beans (soak beans overnight for 10 to 12 hours)
2 tbsp ghee
1 lb grass-fed ground beef
1 onion
1 clove garlic
1 chili pepper
1 celery stick
1 carrot
32 oz vegetable broth
18.3 oz canned tomatoes
2 tsp sea salt
1 bay leaf
1 tsp ground cumin
1 tsp dried oregano

toppings:
minced cilantro
avocado
grated cheddar cheese
homemade yoghurt (see recipe below)

INSTRUCTIONS
Peel and dice the onion. Peel and mince the carrot. Mince celery and garlic.

Add ghee to a large stock pot and melt over high heat. Add the onions and fry until they turn translucent. Add garlic and fry a little longer. Add the ground beef and fry at high heat, breaking it apart with a spatula. Once the beef has browned, add the vegetable broth, canned tomatoes, sea salt, bay leaf, kidney beans, celery, and carrot. Stir to combine and continue heating until it boils. Reduce the heat, add a lid, and let cook for two hours until the beans are soft.

Add the oregano and cumin. Stir to combine.

Serve with freshly grated cheddar cheese, cilantro leaves, avocado, and homemade yoghurt.

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HOMEMADE YOGHURT

For this recipe, I use a yoghurt maker to ensure that the fermentation temperature is accurate. Here are two options - I actually have one of each since the whole family enjoys the yoghurt and I make a double batch at once.

Tools:
yoghurt maker with one large container
yoghurt maker with single glass jars

INGREDIENTS
1 quart whole or skim milk
1 pint heavy whipping cream ( If you want it with less fat, you can also replace heavy whipping cream with milk)
7 oz SCD legal yoghurt or yoghurt starter

note: For strict SCD, it is recommended to avoid yoghurt starter containing bifidus.

INSTRUCTIONS
Place the milk and heavy whipping cream in a saucepan and heat at high heat until bubbles appear on the edges. (Do not boil!) Stir often to prevent the milk from sticking to the bottom of the pan.

Remove the pot from the stove and let cool until it has reached room temperature or below (about 64-77° F or 20-25° C).

Spoon the yoghurt starter into a mixing bowl and add one cup of the cooled milk. Mix well until a thick paste forms.

Add the yoghurt/milk mixture to the saucepan and stir well to distribute evenly.

Fill into yoghurt maker containers and place in the yoghurt maker machine. Make sure to follow the manual of your specific yoghurt maker. The mixture must ferment for at least 24 hours to ensure that all of the lactose has been broken down by beneficial bacteria.

Take out of the machine and refrigerate for at least two hours before using. Keep refrigerated!

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