Organic Beef and Vegetable Chili

(see tips for substitutions)

beef tenderloin or steaks
carrots
onions
red bell peppers
olive oil
parsley
black beans
diced tomatoes
jalapeno
chili powder
salt
black pepper
cumin
dark beer
decaf coffee
chipotle chili powder
garlic
sugar
cornmeal

Easy to substitute, ground chicken, textured meat substitute, for "meat"

Substitute spices and peppers as wanted.

I use dark beer and decaf coffee to deepen the flavors. Beer will loose alcohol if cooked for awhile. I sometimes use my own stock, especially with a mirapois with any bones that came with the meat.

I find grilling the jalapeno deepens the flavor and lowers the heat. This chili recipe is on the mild side, so add heat as wanted.

No need to add cornmeal/masa or any thickener, just watch the moisture to avoid over dry or soupy chili.
Substitute real coffee for decaf, if your guests don't mind.

I often serve on brown Basmati rice and with cornbread.

cut into steaks. take half of spice ingredients, half salt, and all sugar as a dry rub for the beef. grill or broil the beef to get a good crust, but as rare as possible (will cook for hours more), slice into small pieces

grill or broil jalapeno until dark patches all over, let cool, then pull off skin and seeds, finely dice

finely grate carrots so they will be just a texture and flavor

finely chop onions and red bell pepper

saute onions till softened, then add carrots, jalapeno, garlic, bell peppers, and spices for 10 minutes

add in beef, tomatoes, coffee and beer

add in salt to taste a little at a time, let meld at least 10 mins before tasting

at least a half hour before serving, add cornmeal, beans and parsley (and/or cilantro)

Slow cooking and stirring occasionally for 2 to 4 hours, good for crock pot.

Great for leftovers and freezing.

Serving Size: makes 10 servings