CHILI

Steps:

• 1. Brown meats slightly and pour off some of the fat (do not overcook the meat). If you do not like pork then use 3 lbs of beef. Set meat to the side.
• 2. Chop all the veggies. In a large Dutch oven or stockpot, saute in or oil for just a few minutes.
• 3. Add browned meat to the pot. Then, add the cumin, chili pepper, and cayenne. Brown for a few minutes more careful not to burn. Add the tomato paste brown for another few minutes; stir now and then as to not to burn. This step is a must. Add garlic (brown for just a minute or so burnt garlic is dreadful).
• 4. Add the tomatoes, beef stock, beans, salt, and pepper. Stir. Cook for 40 minutes with the lid half on. When done if this is not thick enough for your liking mine was not the next step will help with this. This calls for 16 oz of tomatoes but I had half a can more so I just added a little more spice. This ended up not being a very spicy chili. So always add to your taste.
• 5. I did some research of this thickness issue and found some great ways to deal with it. I used the oatmeal trick you can use instant or long cooking when using the longer cooking oat just cook the chili for a little longer mine came out great it seems this method is used for vegetarian chili. Awesome trick I also took my stick blender and gave it a few zaps to hide some of the beans (husband).
• 6. This is the site where I found all the tips for the different choices and directions on how to thicken your chili. I highly suggest you give it a look if you can't get to it let me know http://www.wikihow.com/Thicken-Chili
• 7. If you prefer to roast your own tomatoes, spread them on a sheet pan with sides. Drizzle a little olive oil over them roast at 450 deg for 20 minutes you can also roast your peppers if you like.
• 8. Lastly I want to toss out there one time I had found a can of those preseason chili beans, I did add this with my regular beans I did not change the quantity of spices it worked great.