1TBSP vegetable oil
3lbs. ground beef
1 green pepper, diced
1 onion, diced
3 cloves garlic, minced
4TBSP San-J wheat-free Tamari
2TBSP chili powder (more if you like more heat)
2tsp ground cumin
1 can corn, drained
1 can diced tomatoes
1 can garbanzo beans, drained and rinsed
1 bottle (12 oz) Chili Sauce
1 1/2 cups beef stock (I use 1 1/2 cups of warm water and mix in 1 1/2 tsp. of Herb-Ox bouillon)
1. Heat vegetable oil on medium-high. Add ground beef and cook until browned. Season to taste with salt.
2. Add chopped onion, peppers, and garlic. Stir for 3-5 minutes. Add tamari. Cook an additional 3 minutes.
3. Reduce heat to medium. Stir in chili powder, cumin, and oregano. Cook for 5 minutes. Reduce heat to low; add corn, tomatoes, garbanzo beans, chili sauce and stock.
4. Simmer for 30+ minutes, stirring occasionally.