Chili Mash Up
Perfect meal for a large group of people!
- 2 Tbsp olive oil
- 1 lb of ground beef
- 2 cloves of garlic, crushed
- 2 medium onions, chopped
- 2 medium carrots, chopped
- 2 sticks of celery, chopped
- 2 red peppers, chopped
- 1 cup frozen corn
- 1 can (796 mL) kidney beans, drained
- 1 can (796 mL) chickpeas, drained
- 1 can (796 mL) diced or crushed tomatoes
- 1 Tbsp Worcestershire sauce
- 2 Tbsp balsamic vinegar
- 4 tsp chili powder (depending on how hot you like it—this is the right amount for medium heat)
- 1 tsp cumin
- 1/2 tsp each of cinnamon, cloves and nutmeg
- 1 tsp dry mustard (or 1 Tbsp Dijon mustard)
- 1/4 tsp cayenne pepper
- 1 tsp sugar
- salt and pepper to taste
- Large pot, Dutch oven, or slow cooker
- Wooden spoon or spatula
- Measuring cup and spoons
- Cutting board and knife
- Can opener
- Heat olive oil over medium heat in large pot or Dutch oven. Add ground beef and brown, making sure to break up the large pieces. Drain the fat.
- Add onions, garlic, carrots, peppers and celery to the ground beef and cook over medium heat for about 10 minutes. Add all the spices to the pot and stir to mix well.
- Add the frozen corn, kidney beans, chickpeas and tomatoes to the pot. Stir to mix well.
- Add the Worcestershire sauce and balsamic vinegar. If the consistency at this point is too thick, add about ½ cup of water to the pot and stir well. The consistency should be thick and not soupy.
- Bring to a boil and then turn the heat down to simmer for about 1.5 to 2 hours.
- If using a crockpot, transfer everything to the crockpot after step 4 and cook 8 hours on the low setting, 4-6 hours on the high setting.
Anna writes, "This is a great recipe to make with beef, turkey or even vegetarian. I often change up the veggies and use whatever I have handy. You can do this in the slow cooker, a Dutch oven, or a pot on the stove. Cooking time will vary depending on method used. This recipe freezes well."