Title: Working Class Chili
Categories: Chili
Yield: 6 Servings
Olive oil
1 lb Ground round beef
1 c Green pepper, diced
1/2 c Celery, diced
1 md Onion, chopped
1 cl Garlic, minced
1/2 c Black olives (extra large),
- chopped
1 cn 15 ounce kidney beans
1 cn 11 ounce stewed tomatoes
2 tb Brown sugar
1 tb Chili powder
1 tb Cumin
1 ea Chili pepper, minced
2 tb Oregano vinegar
1 c Water
1 Chile pepper from a can of
- chiles chipotles adobados;
- +1 tb of the sauce
Saute ground round in a little olive oil, drain, set aside. Saute bell
peppers, diced celery, onion, garlic until tender. Add remaining
ingredients, except the cup of water.
Let simmer for approximately 15 minutes, add water and continue to
simmer another 15 minutes. (Can adjust amount of water to whatever
consistency preferred.
NOTE: The oregano vinegar is made by steeping fresh oregano in white
vinegar for at least 10 days, longer is better.
