'The Kids Won't Know They're Eating Veggies!' Chili
Added Nov 16 2009 11:39PM
Ingredients
1.5 pounds lean ground beef
2 large onions - chopped
1 large carrot - grated
1 large red pepper - chopped
3 stalks of celery including leafy tops - choppped
1 medium zuchinni - grated
12 large mushrooms - sliced (optional)
6 cloves of fresh minced garlic
1/4 cup chopped fresh parsley or 1 Tblsp dried
1 Tblsp. dried basil or 1/4 cup fresh chopped
1 Tblsp. dried oregano or 14/cup fresh chopped
2 tsp. chili powder (more or less depending on how hot you like it)
1 tsp. cayenne pepper (use more if you like it really HOT!)
1 tsp. salt (more or less to taste)
2 Tblsp. brown sugar
1 large tin of canned chopped tomatoes or two large frozen tomatoes, peeled and chopped
1 can of red kidney beans, rinsed
2 small cans of tomato paste
1 cup of water approx.(I just fill and rinse the 2 tomato paste cans)
Steps
*Using a very large pot, brown the meat and make sure it's finely crumbled. Drain any excess fat.
*Add all the fresh indredients, herbs and spices, salt and sugar and stir.
*Simmer 5 - 10 minutes
*Add the tin of chopped tomatoes or frozen tomatoes, 2 cans of tomato paste, 1 can of kidney beans, and enough water to make a nice thick chili.
*Bring to a boil over medium heat then set temperature to low.
*Simmer all day or at least 3 hours stirring occassionaly.
*The carrots and zuchinni add more fibre and vegetables to this hearty meal and they practically disappear into the chili so the kids don't know they're actually eating a well-balanced and nutritious meal.
This recipe makes enough for a family of six for two meals - and it's even better the next day after the flavours have melded.