Chunky Chili

2 Tbsp vegetable oil

1/2 lb Hamburger (I used Quorn burger crumbles or you can just substitute in some black beans and extra veggies)

4-6 cloves garlic, crushed and chopped

1 medium white onion, chopped

1 large green bell pepper, seeded and chopped

1 large yellow bell pepper, seeded and chopped

1 large red bell pepper, seeded and chopped

2 large jalapeno peppers, seeded and minced (I use one red and one green)

2 chipotle peppers, minced in adobo sauce or 2 tbsp ground chipotle chili powder

1 cup vegetable broth or 1 bottle beer (Try Dos Equis Amber, Negro Modelo or Bud Light Lime)

1 32-oz can diced tomatoes

1 16-oz can tomato sauce (We use tomato soup)

2 tbsp ground cumin

4 tbsp chili powder (I cut back on this because Dane doesn't like too much chili powder-more like 2 Tbsp. Taste as you go!)

2 tsp coarse salt

1 14-oz can Ranch Style Beans ( I add these to Dane's half - FYI, these are not vegetarian but he really liked them in place of the plain chili beans I usually use - You can also add a little refried beans if your chili  needs thickening)

1 14-oz can red kidney beans

1/2 c corn frozen corn kernels

1 tbsp hot sauce or more, to taste (I didn't need this time due to the jalapeno and chipotle peppers)

Garnish with crushed a few crushed tortilla chips, fresh cilantro, avocado, cheddar cheese and a dollop of plain yogurt (We like plain Greek yogurt as a substitute for sour cream)

1. Over medium heat, add oil to deep pot and add hamburger or meet substitute. Break up and brown, then add onions and garlic and sauté until onions are softened. Add all chopped peppers and continue to sauté until softened.. Add vegetable stock or beer (don't worry the alcohol will evaporate out during cooking) Bring to boil.
2. Add tomatoes, tomato sauce, and then bring back to boil. Add cumin, chili powder and salt. Lower heat and simmer 10 minutes.  Add remaining beans and corn (adding refried beans will thicken chili, so add in stages to desired thickness) Simmer 20 – 30 minutes, adding additional stock as needed. Re-season with hot sauce and additional chili powder to taste.




Cornbread with honey butter