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Appetizers Main
Courses Soups/Stews Side
Dishes |
| Appetizers |
| Soups/Stews
Matt's Chili I was given the basis for this recipe by a guy (where are you now, Jim?) who had brought some of his into the office for a chili contest (I don't recall if he won). He should have. After a number of enhancements, I can now truthfully say the end result is my own. Fair warning: if you follow quantities, plan to use a large enough pot. When chopping/slicing vegetables, leave them on the chunky side. There is enough variety in texture and color to go meatless, if you prefer. Freezes well. |
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Ingredients (VERY LARGE Batch!): |
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| 1.5 pounds lean ground beef 3-4 boneless chicken breasts cut into chunks 2 bunches celery, coarsely chopped (leaves extra-finely chopped) 2-3 large green peppers, coarsely chopped 3-4 medium onions, coarsely chopped 6 carrots, shredded 3 cans whole tomatoes, hand crushed 1 package (10 oz) fresh mushrooms, sliced 1 can black olives, sliced |
2 large cans kidney beans 1 large can tomato paste 4-5 cloves garlic, minced 1 tablespoon red pepper (ground, crushed, both) 1 bottle (1.5 oz) ground cumin 3-4 bay leaves 2 tablespoons ground mustard 2 tablespoons ground ginger 1-2 tablespoons black pepper 2 tablespoons chopped green chilis 1 or 2 limes in wedges (have faith on this) |
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Bare Bones Instructions: Brown meats with garlic in small amount of olive oil. Add chopped vegetables and saute. Add liquids from tomatoes and beans, spices, squeeze in the lime and drop the rinds in. Add some water later as needed. Add tomatoes and simmer an hour or so. Add beans last (they need nothing more than to warm up; otherwise they get mushy). |
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