If it's Chilly, It's Time For Chili

Chili With Vegetables and Beans
1 Tbsp vegetable oil
2 lbs. Ground Beef
2 Large Cut Chopped Onions
2 Large Diced Green Peppers
3 Cups Diced Potatoes
1 Can Mexican Chili Beans
1 Can Diced Tomatoes
3 Cloves Garlic, peeled and minced
4 Tbsp Worcestershire Sauce
1 Package Chili -O-Mix
1 tsp ground cumin
1 tsp ground coriander
1 tsp allspice
2 tsp oregano
1 Can Dark Kidney Beans drained and rinsed
2 Cups Diced Carrots
2 Cups Diced Celery
2 Large Green Peppers, diced
1 Bunch chopped Scallions
1 Teaspoon pepper
1 Can (15 oz.) Cannelini Beans, drained and rinsed
1 Can Pinto Beans
1 Tbsp Apple Cider Vinegar
1 Tbsp dark brown sugar packed level
This is my own special chili recipe and people won’t stop eating it. Some call it a kind of minestrone. I add 1 cup of water for every cup of vegetables to volumize it. It’s loaded with good ingredients and never has caused any acid indigestion with the balance of brown sugar and apple cider vinegar. If you want to make it thicker, just place 1/4 cup of water in a carafe and add 2 tablespoons of corn starch and shake. Add it to the simmering (at a chuckle) contents, after 2 hours of slow cooking. If you like it hot, add about 4 jolts of tabasco or hot pepper sauce. You can also add a couple of tablespoons of chili powder. Stir with a wooden spoon to prevent sticking and if it is too thick, you can always add a can or two of beef broth.
I start by browning the ground beef with the garlic, green pepper, potatoes and onions. Add as many vegetables as you have around with an equal amount of water or you can add a package of frozen Mediterranean Vegetables. This is really good stuff. I haven’t met anyone who had a bowl who didn’t ask for seconds. You really don’t have to buy 90% fat- free beef. Use whatever is on sale, even ground chuck, you can drain off any excess fat. However, the fat is an excellent base for cooking the vegetables and the volumetrics or percentage of fat in the total mix is very small. I never get a hard yellow crust of fat on the top when I place the remains in the refrigerator. If you do, simply remove the fat that is on top for a reduced-fat chili. I salivate as I write this article, and have all the ingredients ready for tomorrow.