Beefy Chunky Vegetable and Bean Chili

Aside from a very occasional grass-Today's chili will be a big pot for several people I'm cooking for, and me. beef  inburger, the only thing I use ground meat for is meat loaf. For that I use beef, lamb, venison, elk, chicken, turkey. . .whatever I can find that looks good and healthy. Usually a mix of at least 2 of the above. I loosely follow my mom's meatloaf recipe, and it always tastes great. I'm planning to make more of those this winter, so those recipes will be appearing here.

This big pot is for several people I was cooking for, as well as for me. I've finally discovered that my beef-of-choice for chili is beef stew meat. It always turns out great whereas a roast or steak can be tough. Since the pieces are usually about 1¼" cubes, I cut each one into quarters. This way, in the browning-deglazing process, they get well browned, tender and develop really good flavor.

While the meat is browning in single source EVOO, chop the vegetables. Today I used 2c celery, 1 big onion, 1 lg. green pepper, 3 mini red peppers and the celery tops will go in during the last 5 minutes of cooking time.

Brown the meat until it sizzles, then add liquid and simmer again until it sizzles. Do this 3 or 4 times to bring out all the great flavor of good quality meat. Season it lightly, during the last browning.

To deglaze the pot, you can use water, cooking sherry, Vodka or beer. Beer is the best with red meats. I no longer drink alcohol, but love the way certain ones interact with animal protein to enhance the flavor. Most of the alcohol evaporates by the end of the cooking process.

This time, I used water, then - since I didn't have beer - I poured in a splash Marsala cooking wine at the end. If you take the time to do this browning-deglazing with a liquid, you'll be surprised at how little seasonings you need to add!

Pour in the 28oz. can of stewed tomatoes, and the smaller can of petite diced tomatoes with all the juice. All the chopped vegetables along with a cup or two of water if needed, and a big spoonful of beef Better Than Bouillon. Simmer everything together on low-medium heat, covered, for about a half hour. Next add the drained-rinsed black and garbanzo beans along with the chili beans - but do NOT drain or rinse those. Just pour both cans right into the pot. If you like corn in your chili, now would be a good time to add a couple of cans of drained whole kernel corn (not creamed corn). Now the celery tops also go in the pot.

Simmer everything together another 10-15 minutes. Serve it now, or for best flavor, chill and reheat it several hours later.

I had a bowl with a double corn muffin I made to go with the potato corn chowder. This time I cheated and used a jiffy mix to which I added an extra egg, EVOO, 1t baking powder, 1/3c ground flax seed, 1 can drained corn and some quick cooking oats. . .Lin