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.