Best Beef Chili

Background: I love chili and this recipe has great flavor and punch! Whenever I make it I get lots of compliments! Garnish with grated cheddar, fresh cilantro and chopped onions. xo

3 T olive oil
3 lb Ground Chuck
3 Large Yellow Onions, Finely Chopped
8 Garlic Cloves, Minced
1 Jalapeno, Finely Chopped
½ C Chili Powder
2 T Cumin
1 T Oregano
2 t Ground Corriander
1 ½ c Beer
2 ½ Cups Beef Stock
1 28 oz Can Crushed Tomatoes
1 Small Can Tomato Paste
1 15 oz Can Kidney Beans, Drained
1 15 oz Can Pinto Beans, Drained
1 15 oz Can Black Beans, Drained
3 T Masa Harina
Salt & Pepper to taste.

In a large stock pot over medium heat, add 3 T Olive Oil, Onions, Garlic, Jalapeno and Spices. Saute until onions are soft. Add beef and brown. Add beer, beef stock, tomatoes, & tomato paste and bring to a gentle simmer. Reduce heat and simmer for about an hour. 
Add Beans and Masa. Simmer until the chili is slightly thickened, season with salt and pepper and serve.

Serves 8-10, can be frozen.

Deb’s Awesome Veggie Chili

Background: I created this recipe when I was cooking for my friend Kim who is a vegetarian. My garden had graced me with lots of zucchini, tomatoes and swiss chard. I adapted the recipe for canned tomatoes, but feel free to use fresh! Add leftover grilled chicken if you want to have more protein. I love this and find it tasty and satisfying, and hope you do, too! xo

2 T olive oil

2 ribs celery, chopped 

5 cloves garlic, chopped 

2 Carrots, chopped 

2 onions chopped 

Saute’ above ingredients until veggies are tender. 
 

Add all next ingredients and bring to a boil for 20 - 30 minutes. 

1 pint prepared salsa 

2 15 oz cans diced tomatoes 

1 15 oz can creamed corn 

1 15 oz can kidney beans, undrained 

1 15 oz can white beans, undrained 

1 28 oz can black beans, undrained 

3 zucchini, cut in bite size pieces 

8 oz sliced mushrooms 

3 cups broccoli florettes 

1 bunch red swiss chard, chopped, can use spinach
1 can mazo blanco or canned hominy, drained 

5 cups chicken or vegetable stock 

1 T chili powder 

1 T cumin 

Serve with additional salsa, tortilla chips and top with shredded cheddar cheese if you'd like.