Cassie’s Scratch Chili


Cassie’s Scratch Chili

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March 29, 2017

Cassie's Scratch Chili


4 pounds tomatoes

1 yellow or red onion

2-3 peppers, either green, red, yellow bells or carmen sweets

1-2 carrots, diced

1 can black beans, drained (if you want to go vegetarian)

1 pound ground beef

3 cups stock

1-2 cups frozen sweet corn

2 cloves garlic, minced

1 t cumin

1 t chili powder

1 hot pepper, diced (optional)


1Wash and core the tomatoes. Chop them into large pieces and throw them into a large soup pot to cook down. Once the sauce has cooked down and thickened, puree it.

2 Meanwhile, dice your onion and soften it in some oil or butter in a skillet/cast iron.

3 Add chopped carrots to the skillet and cook until softened.

4 Next add the bell/carmen peppers to the skillet and cook until softened.

5 If going meat version, brown the ground beef in a separate pan.

6 Once tomato sauce is blended, add all the other ingredients into the pot. Cook it on low for a while to let the flavors blend.

7 Serve with shredded cheese and/or sour cream.