Hearty Mexican Fall Chili
INGREDIENTS:
- 2 lbs lean ground beef #22372
- 1 lb lean ground pork #27190
- 2 large onions, chopped (1 cup)
- 4 cloves garlic, finely chopped
- 1 large red bell pepper, seeded and chopped
- 1 jalapeño pepper, seeded and chopped
- 2 cups butternut squash, cubed
- 2 cups celery, chopped
- 1 can (100 oz) 74/40 tomato filets, with juice #00690
- 1 can (13 oz) tomato paste #00710
- 2 cups beef broth
- 1 can (19 oz) red kidney beans, with juice #00542
- 1 can (19 oz) chick peas, with juice #00551
- 1 can (19 oz) black beans, with juice #01520
- 1 can (13 oz) corn, with juice #00594
- 3 tablespoons chili powder #13900
- 3 teaspoons ground cumin #13938
- 1 teaspoon allspice #13850
- 2 teaspoons salt
- 1 teaspoon pepper
Garnish
- 1oz Shredded Tex-Mex Cheese #20647
- fresh parsley, chopped
- ¼ avocado, chopped (optional) #18217
- 1 teaspoon sour cream (optional)
- ½ teaspoon lime, freshly squeezed (optional
DIRECTIONS:
- Cook beef, pork, onions and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef and pork are brown; drain excess fat.
- In 8 quart slow cooker, mix beef/pork mixture and all remaining ingredients.
- Stir to mix, cover and cook on low heat setting for 7-8 hours.
- Garnish each serving with shredded Tex-Mex cheese, parsley and any or all other optional ingredients of your choice.