Dr. Berardi’s chili

Categories: beef, chili

Ingredients

• 4 lbs extra lean ground beef (96%)
• 4 cans kidney beans (15.5 oz per can), drained and rinsed
• 2 large onions, chopped
• 2 large tomatoes, chopped
• 1 lb carrots, peeled and sliced
• 1 green bell pepper , cut into 1/2-inch squares
• 1 red bell pepper, cut into 1/2-inch squares
• 1 yellow bell pepper, cut into 1/2-inch squares
• 1 orange bell pepper, cut into 1/2-inch squares
• 6 cloves garlic, chopped
• 2 46-fl oz bottles V8 vegetable juice, spicy hot
• Cashew meal
• 4 tablespoons chili powder
• 1 tsp cumin
• 2 tsp paprika
• 1 tsp celery seed
• 1 tsp fresh ground pepper

Directions

1. In a large skillet, brown the ground beef, one pound at a time, over high heat together with the garlic and onions. If your skillet is large enough (i.e., a wok), you can brown the beef all at once to save time. On the last batch, add the spices after the beef is browned and continue frying for another couple of minutes.

2. Add the browned beef to a very large pot with a lid, and then add the beans, tomatoes, carrots, peppers, and V8 juice. Bring to a boil and then reduce heat to simmer. To make the cashew meal, process the cashews in a blender in short bursts, until a grainy meal is formed. Don’t process for too long or you’ll have cashew butter. Stir in the cashew meal, cover, and simmer for an additional 30 minutes. Makes 10 servings

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