Chili

By exdircomp

Condiments include diced avocado, sliced scallions, chopped onions, chopped cilantro leaves, shredded cheese.

If you would like it to be spicer add red pepper flakes to taste.

Leftovers can be frozen for up to one month.

Ingredients

• 1 1/2 •1 1/2 lbs lean ground beef
• 1 •1 pound of stew beef cut in small pieces
• 1 •1 large chopped onion
• 1 •1 chopped roasted red pepper
• 2 •2 chopped celery ribs
• •(8 ounce) kidney beans, soak overnight in cold water, rinsed and drained
• 1 •1 (29 ounce) can San Marziano tomatoes
• 1 •1 pound of mushrooms sliced
• 32 • 32 ounces beef broth
• 1 •1 bottle V8 juice
• 1-2 •1-2 cup water
• 1/4 •1/4 cup chili powder
• 1 •1 tablespoon ground cumin
• 2 •2 tablespoons garlic (minced )
• 2 • 2 teaspoons ground coriander
• 1 •1 teaspoon salt
• 1 •1 teaspoon coarsely ground pepper
• Porchini oil or earthy olive oil

Preparation

Step 1

In a large skillet , cook the beef cubes (season well), Remove the beef cubes and place in 8 quart pot. Brown the ground beef (season well) and add to the 8 quart pot. Saute the chopped onions, chopped pepper, celery, chili powder, coriander, and cumin over medium heat until vegetables are tender. Add to the 8 quart pot. Saute the mushrooms (season well) until they release their juices. Add to the 8 quart pot. Drain and rinse the kidney beans and place in the 8 quart pot. To the pot add the Roasted red pepper diced, and the can of tomatoes. Put cold water in the can and add to pot. Add the beef broth and V*8 juice. Bring to boil, then reduce heat and simmer for at least 6 hours. Stir occassionally. Taste for seasoning and adjust as necessary.