Recipe of the Week: Zach’s Awesome Chili

Thanks to Zach

This is a top-secret recipe, in that I just made it up and wrote it down after enjoying it this evening. This chili rocks, and you can make it as spicy or as mild as you want to by varying the amount of seeds from the peppers that you put in.

1-2 TBS Olive Oil
1 small onion, diced (or half of a large onion)
1 clove of garlic, diced

Heat the olive oil in a large skillet deep enough to hold quite a bit of chili. Add onion and garlic. Saute until the onion is almost clear and it smells really good.

Add:
1/2 lb. stir-fry pork
1/2 lb. stir-fry beef (I use both. You’ll want to, too.)

Stir frequently until the meat is browned all the way through. Then add:

1 large can diced tomatoes with their juices (or 2-3 medium ripe tomatoes, diced)
1 can chili beans
1 can red beans (pinto or kidney beans also work well in place of either can)
1 diced jalapeno pepper (don’t add the seeds unless you want it HOT)
2 cans diced mild green chilies
1 TBS cumin
3 TBS dried oregano (or 4-5 tablespoons of fresh diced oregano)
2 TBS brown sugar
2 chipotle peppers (again you’re going to want to remove the seeds unless you want it really hot)

Combine well and reduce heat. Allow to simmer 30-45 minutes, stirring occasionally to keep it from sticking to the bottom of the pan. Add

2 small cans (or 1 large can) tomato sauce

Simmer for 10 more minutes, again stirring occasionally. Serve hot with cheese and sour cream for those that want it. Cornbread or fritos make great accompaniments.

If you split it into 8 servings, it’s really healthy