CHILI WITH BAKED POTATOES

Superceded by Turkey & Tofu Chili

 

Cobbled together from these two recipes: 

Beef Chili

Three Bean Chili

Ingredients:

3 T. olive oil
2 onions, diced
2 carrots, diced
2 garlic cloves, minced

2 lbs. ground beef, or ground turkey

Spices:
2 T. chili powder (urfa is good)
1 T. dried oregano
1 T. smoked paprika
1 T. ground coriander seeds

1 28-oz can of chunky tomato sauce, fire roasted
3 1/2 c. water
1 T. better than bouillon, beef var.
1/2 c. pinto beans
1/2 c. black beans
1/2 c. kidney beans
2 bell peppers, diced

1 T soy sauce

2 T. apple cider vinegar

Salt & pepper
Cheddar cheese
Sour cream
Chives


Methodology:

Heat the olive oil in the bottom of a large, heated soup-pot.  Add the onions and stir over medium heat until the onions are translucent, 5-10 minutes.  Add the carrots and garlic, and cook 2 minutes, stirring.

Add the ground beef to the pot and cook until no longer pink, stirring and breaking up the meat with a large spoon.  Add the spices and cook for another minute.

Add the tomatoes, water, bouillon, beans, peppers, and soy sauce, and bring to a boil.  Lower the heat to a simmer and cook, stirring occasionally, until beans are softened, about 3 hours.  Check water level occasionally, adding more water to taste.

Once beans are soft, add vinegar.  Correct seasoning and serve with cornbread, or over split baked potatoes.  Top with grated cheddar cheese, sour cream and chives.

BAKED POTATOES

Ingredients:

Russet potatoes
olive oil
Salt & pepper


Methodology:

Scrub and dry the potatoes.  Prick all over with a fork.  Rub with olive oil and season with salt and pepper.  Place on a foil-covered baking sheet in a 425°F oven for 1 hour, then check for doneness by piercing with a knife.

Split and cover with chili.