We all have heard the old-wives’ tale about how chicken soup is good for the soul… and for fighting colds. Well it turns out that scientists have found evidence that soup really does have the ability to pack a punch with potent anti-inflammatory properties.
Did you know that a bowl of chili might be just as good for cold-busting?
Chili powder—and chili peppers in general—are full of capsaicinoids, chemical compounds produced by the chili pepper plants that give it its spicy heat! Capsaicin and Dihydrocapsaicin, the two main capsaicinoids, cause a slight burning sensation when they come in contact with our mucous membranes, causing that warmth and moderate discomfort that stimulates a rush of endorphins… making the food pleasurable for many of us “chili-heads” to eat.
As grandma would say, feed that cold! Serve yourself up a heaping bowl of chili to bust that head-cold with a roundhouse punch, and then soothe the burn and your racking cough with a hot cup of tea with honibe® honey and lemon.
Don’t just wait until you are sick with a cold to break out the chili pot… chili powder is also extremely high in a lot of vitamins and minerals. A bowl of chili might have as much as 14% of your RDA of Vitamin E, 10% of Vitamin A, and 6% of Vitamin C, just in the chili powder alone. And when you use honibe®’s pure honey to cut the acidity of the tomatoes instead of white sugar, you’re adding even more nutrients and natural goodness to the pot.
Did you know that honey and chili go together like peas and carrots? It’s true. Chili-pepper-infused honey is considered quite the delicacy!
Chili Chocolate Chili Con Carne
Adapted from Chef Ilona Daniel
In a heavy-bottomed pot with a little oil, begin to brown the ground beef over medium-high heat. Once the ground beef is about half-browned, add the diced onions, chili powder, salt, cumin, oregano, and garlic.
Continue to stir, browning the meat, until the cumin, chili, and garlic begins to smell great. Then add the paprika, cocoa powder, and tomato paste. Reduce the heat to medium-low to prevent scorching of the cocoa and cook for about 8 minutes, stirring occasionally.
Add the beer and stir thoroughly to deglaze the bottom and sides of the pot, then add the honibe honey and tomatoes. Raise heat to medium and simmer chili until the mixture becomes thick and beef is tender… approximately 1 hour.
Add in diced peppers and rinsed beans and cook through until beans are hot and peppers soften.
Serve with lime and topped with cheese, sour cream, and jalapenos if desired!
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