Chili - with and without meat

Jack’s Meaty Chili (meatless version is shown below)

serves 12 - left overs are frozen for future meals

Chili is a great meal which may be served alone, with breads or rice, atop potatoes or other vegetables, or as a side dish.

Ingredients:

2 lb Lean ground beef or turkey 

1 lb lean ground pork or chicken

(note: by using different meats, a blend of flavors is achieved)

2 large diced onions (approximately 2 cups)

5 tbsp Chili powder 

2 tsp Cumin

1 jalapeno, seeded, veined and chopped

1/2 tsp Coriander

2 tsp Minced garlic 

1 cup Water

1 tsp Salt (as desired)

2 tbsp Cider vinegar

1/2 tsp Allspice

2 cups diced Green pepper

8 chopped fresh tomatoes or two 16-oz canned crushed tomatoes

2 lbs rehydrated dry red kidney beans or four 16-oz cans red kidney beans

(note: decrease or increase amount of kidney beans depending on your family’s preferences)

(note: if kidney beans aren’t what your family enjoys, try substituting white “navy” beans for a blander taste. The fiber, nutrients and texture will still be there)

[note: for meatless version, add 1/2 lb rehydrated garbanzo beans (or one 16 oz can), with 1/2 lb rehydrated pinto beans (or one 16 oz can) in addition to the red kidney beans to replace meat.] 

Directions:

In a heavy skillet or dutch oven, brown ground meat, garlic, onion and green pepper over medium high heat, stirring frequently to break up meat until onion is soft and meat has lost its pink color. 

Be sure to remove any lumps in the seasoning (photo is shown prior to that step). Stir in remaining ingredients, bringing to a boil, cover and reduce heat. Simmer the chili for 45 minutes, stirring frequently. 

(note: for meatless version, Add a little canola oil to skillet over medium heat and stir in garlic, onion, and green peppers, cooking until onion is soft. Stir in remaining ingredients, bringing to a boil, cover and reduce heat. Simmer the chili for 45 minutes, stirring frequently.)

Note: longer cooking schedules enhance flavors