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VEGETABLE CHILI CON CARNE
CHILI BASE:
2
8
4
2
Large onion finely chopped
Large cloves garlic, minced
Teaspoons olive or canola oil
Pounds very lean ground beef (may use game meat,
Moose, Buffalo, Caribou, Elk, Venison, etc.)
28 ounce can tomato in puree
1/2 cups cooked kidney beans
Jalapeno peppers finely chopped or 2 cups of canned
greened chili peppers (diced)
2
2
2
2
2
2
Cups sliced carrots
Cups diced celery
Cups corn kernels (fresh or frozen)
SEASONING:
4
4
1
1
1
Tablespoons brown sugar
Tablespoons mild chili powder
Tablespoon ground cumin
Tablespoon of oregano leaves, crumbled
Teaspoon ground coriander
Teaspoon ground cloves
1/4
/4
1
Teaspoon ground allspice
1
2
3
. In a large skillet or Dutch oven sauté the onion and garlic
in the oil until the vegetable are soften
. Add the meat browning and stirring it, to break up the
pieces. Drain off any fat that accumulates in the pan.
. 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.
SERVES 16
8
4
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