Pinetop-Lakeside, Arizona Chili

top half of a big bunch of celery

~ including greens

1 lg. yellow onion

1 lg. purple onion

1 green pepper

1 red, orange or yellow pepper

2T EVOO

(Please read all the way through before starting.  Some ingredients are interspersed with the directions.)

Put the sliced, chopped, or diced vegetable in a 5 quart pot.  Sauté over medium-low heat, until sizzling and browning.  When everything starts to become translucent, pour it into a big bowl.  Then over medium heat combine the following ingredients in that same big pot:

1# black Angus beef cut and seasoned for fajitas

2T EVOO

salt, pepper, red pepper flakes -or- ground cayenne pepper

Saute this over medium heat, until sizzling and browning.  *When the meat begins to stick to the pan and brown, add a little water, beer or wine, to the pan to deglaze and keep it from sticking.  Repeat this sequence* 2-4 times to brown the meat well.  This will develop wonderful flavors, and avoid the need to add beef soup base or bouillon.

When meat is well browned, add:

1 28oz. can petite diced -or- crushed tomatoes.  Fill the can half way with water and add that to the pot.  Simmer this for 20 minutes.  Add the vegetables, a drained-rinsed can of black beans, one of navy beans and a drained can of corn -or- 12-16oz. frozen corn.  Stir this together and check the flavor.  If too acidic, add 1t-1T sugar, and any other seasonings you would like.

Cover, simmer another 30 minutes on low heat.  Serve with a tossed salad or just a simple green salad and crusty bread, cornbread or breadsticks.  This is a great make-ahead recipe. As with many soups and stews, this tastes great the next day, and for several days to follow. . .Lin