Chili Con Carne With Vegetables

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 2 cups onions, finely chopped
• 4 teaspoons garlic, minced
• 4 teaspoons vegetable oil
• 2 lbs extra lean ground beef
• 2 (28 ounce) cans chopped tomatoes
• 1 (5 1/2 ounce) can tomato juice (optional)
• 3 (15 1/2 ounce) cans kidney beans, drained and rinsed
• 2 cups green peppers, diced
• 2 cups carrots, sliced
• 2 cups celery, diced
• 2 cups frozen corn, thawed
• 3 tablespoons brown sugar
• 1 tablespoon cocoa powder (unsweetened)
• 3 tablespoons mild chili powder
• 2 tablespoons ground cumin
• 2 tablespoons oregano
• 1 teaspoon coriander
• 1 teaspoon salt

Recipe

• 1 in a large, deep, dutch oven, saute the onion and garlic in the oil until softened.
• 2 add the meat, and brown, stirring to break up pieces. drain any excess fat.
• 3 add the tomatoes and their liquid and all of the seasonings. heat until bubbly, reduce the heat, cover and simmer about 30 minutes.
• 4 add the beans and vegetables, simmer covered about 20 minutes longer.
• 5 *if it's not soupy enough, add 1 or more small cans of tomato juice.
• 6 *can put it in a large crock pot after the meat is browned. cook as long as you need it to, i've cooked it on low for 8 hours, the carrots were a little soft, but fine. you could probably cook it on high for 2 hours or so and it would be fine as well.
• 7 *i have used venison in this recipe with good results.