Monday, May 18, 2015

Vegetable Chili Con Carne

   Chili Base
2 Large onion finely chopped
8 Large cloves garlic, minced
4 Teaspoons olive or canola oil
2 Pounds very lean ground beef (may use game meat,
Moose, Buffalo, Caribou, Elk, Venison, etc.)
2 28 ounce can tomato in puree
2 1/2 cups cooked kidney beans
2 Jalapeno peppers finely chopped or 2 cups of canned
greened chili peppers (diced)
2 Cups sliced carrots
2 Cups diced celery
2 Cups corn kernels (fresh or frozen)
4 Tablespoons brown sugar
4 Tablespoons mild chili powder
1 Tablespoon ground cumin
1 Tablespoon of oregano leaves, crumbled
1 Teaspoon ground coriander
1/4 Teaspoon ground cloves
1/4 Teaspoon ground allspice
   1. In a large skillet or Dutch oven saute the onion and garlic in the oil until the vegetable are soften    2. Add the meat browning and stirring it, to break up the pieces. Drain off any fat that accumulates in the pan.
   3. Add the tomatoes, and all the seasoning. Heat the mixture until it is bubbling, reduce the heat, cover the pan and simmer for 30 minutes.
  4. Add the kidney beans, jalapeno pepper, green peppers, carrots, and celery. Simmer the chili covered about 20 minutes longer or until the carrots are soften. Add the corn kernel after 10 minutes.

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