OK, before I start, believe me, this is NOT a Texas Chili - I have been making this chili since my kids were very young back in Ireland. It is developed and changed according to what ingredients were available to me, depending on what country I happened to be cooking it in. But it is basically the same as when I first dreamed it.
One of the things that is consistent in my cooking, wherever possible, is lots of vegetables - one of my sons would not eat vegetables for love or money. I managed to feed them to him by blending them into an otherwise mainly meat based dish, such as chili, curry or shepherds pie. So, as a result this chili recipe contains probably as much, or more vegetables than meat. Suits me.
Feel free to substitute any vegetables you prefer. I have used cauliflower and potatoes and I do recommend where possible, use organic veggies - the taste is so much better, but also, assuming you can be sure they are organic, they are so much better for you.
Also, experiment with the seasonings according to what is available to you. For instance, if you can't find the packets of McCormick's seasoning, just increase the amount of paprika, chili powder, comino and crushed red pepper flakes. Don't forget to google if you happen to live somewhere other than the US to find what is a comparable seasoning in your part of the world. For instance, comino is known as cumin in Europe.
This recipe is designed to be frozen. I love to cook, but I do prefer to cook when I feel creative and have the time, no pressure. So I plan ahead, cook in volumn and freeze.
This particular recipe will make 18 to 20 servings. As I have a 3 adult family, I freeze in 3 person containers and this lasts us a very long time. It does actually improve with freezing, the flavors blend together... or something - just believe me, it tastes better.
onions -1 large sweet / 1 pound
mushrooms - 8 oz / 10 medium size
shallots - 6 large /1 pound
2 and half pounds roma tomatoes peeled and diced
broccoli - half cup
carrots - 6 medium / 1 pound
squash - zuccini & yellow
red bell pepper - half
breen bell pepper - half
fresh parsley - chopped
2 x 14 oz cans chopped peeled tomato
3 x 15 oz cans dark red kidney beans
1 x 10 oz can diced tomatoes with green chiles
1 x 6 oz can tomato paste
ground bison or lean beef - 1 pound
lean beef - 2 pounds finely diced
paprika - 3 tbs
chili powder - 3 tbs
comino - 1 tbs
Mrs Dash southwest chipotle seasoning - 1 tbs
4 cubes / sachets of beef stock ( I use sodium free Herb Ox by Hormel)
3 pks McCormick original Chili mix
crushed red pepper flakes - 1 tbs
three quartersof a bottle red wine
salt & pepper to taste ( I know, I hate when I see that, but seriously, taste and add what you think it needs always remembering, your guests can add, they can't take away).
Bring a pan of water to the boil reduce heat so that the water remains hot but doesn't simmer
pierce tomatoes with point of sharp knife and dump three at a time into the water
as the skin around the cuts starts to peel back, remove and the peel should come off easily - caution they will be very hot
chop the carrots, broccoli, squash and peppers, half the shallots and half the mushrooms and puree using the red wine or beef broth to help (I strongly recommend the red wine, it adds a wonderful flavor and the alcohol does cook off). If you don't have a blender, cook till soft and mash well.
finely dice the onion and the rest of the mushrooms and shallots
heat half a cup of olive oil in large skillet
add crushed garlic and diced onion, shallots and mushrooms
cook but do not allow to brown
remove from skillet leaving just enough oil to brown the meat
add the meat and brown
add chilli powder, paprika, mrs dash, comino and pepper flakes and beef stock
allow to blend over low heat
add puree veggies and cooked onions, mushrooms and shallots and diced peeled tomatoes
bring to a simmer for 10 minutes, stirring
add the canned foods
stir and bring back to a simmer
add the McCormick chili mix and stir well
finally add the chopped fresh parsley
bring to a boil
cover and cook over a low heat for 1 hour
If you plan to serve immediately, cook for a further hour otherwise allow to cool then decante into freezer containers according to the size that best suits you.
When serving, can be reheated over a stove, but a microwave is definitely much easier.
Serve with grated cheese, finely chopped raw, sweet onions, finely chopped Jalapeño, crackers or chips.
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