Just in time for the Super Bowl, one of our neighbors decided to have a chili cook-off.
I used to have this really great vegetarian chili recipe, but I lost it somewhere. I really like a chili with lots of stuff in it like vegetarian chili tends to have. I scoured the Internet and my recipe books for ideas and then cobbled together what is essentially a meal in a bowl.
So, this was my entry:
1 lb ground beef
24 oz chunky salsa of your choice (you want one that is chunky, but also saucey or you can use a Pico de Gallo and a can of tomato sauce)
1 onion, chopped
4 cloves of garlic, pressed
2 tbsp dry rub seasoning
2 tsp hot sauce of your choice (I used Chalula)
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 cup chopped carrots
2 yellow squash, chopped
1 cup chopped celery
2 cups chicken stock
1 bag Trader Joe’s frozen roasted corn (you can also do this yourself, but I’m lazy)
salt and pepper to taste
Preheat oven to 400.
Salt and pepper beef. Brown with, onions, carrots, celery and garlic. Drain excess fat.
In large stock pot combine remaining ingredients except squash and olive oil. Bring to a boil then reduce heat and simmer 30-40 minutes.
Meanwhile, place chopped squash on cookie sheet. Season with salt and pepper and drizzle with olive oil. Place in oven until crisp-tender (Stephen hates mushy squash). Stir squash into chili.
Serve with corn bread and shredded cheese.