Recipe

Here is a very good recipe for chili. Not the authentic variety.. sort of improvised. I am sure if any legitimate southwestern cook saw this, they would see red. I made it the other day, and it turned out quite nicely!

2-3 tbsp olive oil (or bacon fat... what a scandal. But let me tell you, does it taste good!)
1 lb ground beef (optional for you vegetarian folk)
2 onions, chopped
2 carrots, diced
1 green pepper, seeded and chopped
2 tbsp whole cumin seed, lightly crushed (you can grind these in a mortar and pestle, or even better, put them in a ziplock bag and bash with a rolling pin) .. I like to toast the cumin seeds in a dry skillet for a few minutes on medium heat before using them... just cook them, stirring, until they are fragrant.
2 tbsp chili powder
cayenne pepper, chili flakes, or hot pepper sauce (to taste)
1 green pepper, chopped
1 28 oz can diced plum tomatoes, with juice
2 cans libby's deep brown beans (the vegetarian kind)
2 cans red kindey beans, drained and rinsed
1 can mushrooms, drained and rinsed
1 can corn niblets, drained and rinsed
salt and pepper to taste
pinch sugar

In a dutch oven, brown the beef in half the oil (or bacon fat if using). Set aside.
In same pot, add remaining oil. When oil is hot, add onions, carrot and green pepper. Cook until vegetables are softened and onion is translucent. Add garlic and spices. Cook for 1 minute, stirring constantly. Season with salt and pepper. Add tomatoes and cook over medium heat for 5 minutes. Add remaining ingredients. Bring mixture to the boil, stir, reduce heat and simmer partially covered for about 20-30 minutes or until flavours are combined. Correct seasoning. Tastes really good if made ahead. Freezes well.

I like to top it with home made guacamole (chopped avocadoes, lime juice, salt and pepper, a touch of garlic, chopped red onion)... or some shredded cheese and sour cream. You can serve it with rice, tortillas or corn chips.