Name: Cassie’s Scratch Chili
Ingredients: 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)

Cassie’s Scratch Chili

Posted March 29, 2017

CategoryCarrot, Corn, Green Pepper, Main Dishes, Recipe, Red Pepper, Soups and Stews, Sweet Pepper

Cassie's Scratch Chili

Yields1 Serving

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)

Wash 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.

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

Add chopped carrots to the skillet and cook until softened.

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

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

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.

Serve with shredded cheese and/or sour cream.

Ingredients