Recipe - Chili

Tash's Fool Proof CHILI

• 1-2 lbs ground beef or pork, chicken, turkey or combination of meats
• 2 cans 798 ml/28 fl oz of diced tomatoes (stewed if available) 
• 1 can 540 ml/19 l oz beans (red kidney, bean medley, black beans, chick peas, navy beans) for vegetarian chili (or if you want to boost the nutritional content) add 2 cans of beans and exempt meat
• 1 small onion- finely diced
• 4 garlic cloves - minced
• 1carrot - 1/4" diced (OPTIONAL)
• 1/4 cup or small can sliced mushrooms
• 1 large bell pepper (any colour or combo of colours) -  1/4" diced
• 1 jalapeno, scotch bonnet or chili pepper - finely diced (OPTIONAL, for heat content purposes)
• 2 (hydrated) dried chipotle peppers or sun dried tomatoes - finely diced (OPTIONAL)
• 1/4 cup chili powder
• 2 tbsp cumin
• 1 tbsp ground pepper
• 1 tbsp Club House Cajun spice/1 tbsp Club House Roasted Garlic and Pepper spice (OPTIONAL)
• salt to taste

1. Brown meat, drain and set aside.
2. In small saucepan boil carrots until tender, drain and set aside.
3. Hydrate chipotle peppers in mug of boiling water until tender.
4. In large pot add enough oil to prevent sticking, on medium heat saute onion, garlic, peppers, mushrooms for 5-8 minutes. Add all spices and saute for another 3-5 minutes or until spice aroma fills the room.
5. Add tomatoes, carrots and meat bring to a gentle boil and reduce heat to low. Add beans, cover and simmer for as long as you can. The longer the simmer the greater the chili flavour.

**note** add or remove any vegetable or spice for personal taste. If chili is too thick add water. If chili is watery, cook longer with lid tilted to allow steam to release from pot.