Spicy Chili

  • 1 lb ground beef
  • 5 cloves garlic, whole, peeled
  • 3 large carrots, diced
  • 1 large onion, chopped 
  • 1 tsp Dr. Cowan's Garden Pepper Salt
  • 2 tsp Dr. Cowan's Garden Threefold Blend Powder (Slightly Sweet)
  • 6 to 8 various chilis
  • 2 small bell peppers, chopped
  • 1 Granny Smith Apple, quartered
  • 2 large heirloom tomatoes, diced
  • 3 cups cooked Great Northern beans
  • 2 12-oz beers, i.e., pale ale. with mild flavor
  • 2 bay leaves
  • 1 cup chicken or beef broth
  • 2 oz pancetta or bacon, diced
  • 1 Tbsp ghee or butter
  • 1 Tbsp olive oil
  • Salt and pepper to taste
  1. Heat a Dutch oven over medium heat and add the olive oil. Add the ground beef and brown well. Set aside in a bowl and strain off the fat.
  2. In the same Dutch oven, add the ghee or butter. Once melted, add the pancetta or bacon and simmer for a few minutes till cooked.
  3. Add the Pepper Salt, Threefold Blend Powder, garlic, carrots, onion, peppers and apple chunks. Simmer for 5 minutes until fragrant.
  4. Add the chicken broth and bring to a boil. Once boiling, stir and add the beer.
  5. Add the bay leaves and tomatoes and bring to a boil. Add the beans and cover; return heat to very low heat. Cook for another 2 hours on low, and then break apart the apples.
  6. Add salt and pepper as needed.


See also: Steak Stir-Fry Recipe