This version of chile has loads of vegs, no beans and a moderate amount of meat – it’s the way I like it, but feel free to toss in some beans or go heavier on the meat. I also added a smokey accent with pork/bacon or if you wish use a chipotle pepper.
Chile Hold The Beans Add The Vegs
3 cloves garlic
1 lg onion
2 lg carrots
1 lb meat (Could be a combo or ground beef and ground pork or sausage or toss in a few strips of chopped up bacon and cook this with the ground beef.)
2 dried chipotle peppers (These could also be a substitute for the pork/bacon since they’ll add a nice smokey flavor. Chop them up and toss them in.)
1 can whole tomatoes (Get the 100% pure tomatoes, be sure they don’t contain sugar)
1 t oregano
3 t chile powder
1 dash of dried chiles
2 bay leaves
1/2 t sugar
Salt and pepper
In a large skillet, sautee the garlic and onion in olive oil. Then add the chopped up vegs. Mix around and let them sautee for about 7 minutes (add a bit more oil if needed). Take the vegs out of the pan and set aside. In the same pan brown the meat, once brown toss the vegs back in, add the tomato, and all spices. If you feel like it needs a bit more liquid either add some more tomato sauce or a touch of beef or veg stock. Cover the skillet. After 15 minutes, taste it to see if it needs some more spices. After 30 minutes of simmering, turn off the burner and let it sit another 30.
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