Chino House Chili

For several years I have used the same chili recipe that I hunted down from a friend after we had it at an event at church.  I have made several alterations to it so now my recipe is scribbled on quite a bit, plus it is drizzled with red spots.  I added garlic (of course) and peppers, as well as different kinds of beans.  Also, sometimes I add corn.

Chino House Chili

2-3 pounds ground beef (or vegetarian mince)

2 onions, chopped

1 green pepper, chopped

2-4 cloves garlic, peeled and minced

2 cans stewed tomatoes

1 can tomato sauce

4 tablespoons chili powder

2 teaspoons cumin

1 teaspoon coriander

4 cups beef broth (or vegetable broth if making vegetarian)

1 can pinto beans

1 can black beans

12 ounces frozen corn (optional)

salt and pepper to taste

 

Brown the meat with the onions, peppers and garlic in the bottom of a large Dutch oven or a heavy bottomed stockpot.

When the meat is done, drain off the fat.

(Note: I use really lean meat, often deer meat instead of ground beef, so there isn’t much fat to drain. Or if you are using frozen vegetarian mince then you are just heating it up and it doesn’t need to cook as long.)

Add tomatoes, tomato sauce, broth and spices to meat.  Bring to a boil and then turn down to simmer on low for 1-2 hours. Add beans and corn (if using) for the last 20-30 minutes. (This step can also take place in a crockpot on low for the whole day.)

Serve hot with any number of toppings or sides.

Optional choices for serving: rice, baked potatoes, cornbread, corn chips, chopped onions, cheese, sour cream or chunks of avocado.