2 T high heat safflower oil
1 lb. ground meat (turkey, beef, or buffalo)
1 medium onion (we prefer purple)
3 large cloves garlic
2 sweet and 1 anaheim pepper (optional)
tomatoes, chopped—28 oz. can or 2/3 box Pomi Chopped or about 8 large fresh
3 – 15 oz. cans mixed chili beans (black, pinto, kidney)
chili powder (according to taste, between 1 to 5 T)
2 t cumin
1 t salt
1 or 2 t molasses
1 shot whiskey (optional)
If frozen, defrost meat. Coarsely chop onions, set aside. Coarsely chop garlic, set aside.
Add oil to large saucepot. Turn heat to high. Add onion, sauté ‘til tender.
Add meat and break up with spoon.
When meat is just brown but not all the way cooked, push to sides of pan.
Add garlic to center.
If using peppers, chop coarsely.
Add peppers to pan.
Add tomatoes and turn heat to medium low.
Add beans to saucepot.
Add spices and salt. Cover and simmer at least one hour.
Add water, if too dry. If too liquid, remove lid.
After simmering, add whiskey, if using, and molasses.
Adjust salt and seasoning.
Serve with hot cornbread and green salad.