Wagshire Chili

2+ hours

5-6

INGREDIENTS

¼ cup olive oil

2 large purple onions, diced

3 cloves garlic, minced

5 carrots, peeled, halved, and sliced into half-circles

3 lbs wagshire

1 ½ tbsp ground cumin

2 tbsp sharp or smoked paprika

4 tbsp chili powder

1 ½ tbsp dry oregano

1-3 tsp chili flakes, to taste

4 tbsp tomato paste

2 cans diced tomato

3 cups beef or chicken broth

3 tbsp apple cider vinegar

3 cups cooked bean of choice (or 2 cans, rinsed and drained)

2 red, yellow, or orange bell peppers, diced

Salt and pepper to taste

Sour cream and shredded cheddar to serve

INSTRUCTIONS

In a very large pot, heat the oil over low heat and cook onions until softened (5-10 minutes). Add the garlic and carrots and cook for 2-3 minutes. Turn heat to medium and add the wagshire, breaking up and stirring until no pink remains (10 minutes or so). Add the spiced and cook for another minute or two. Add the tomato paste, diced tomatoes, and vinegar and let simmer, covered, for 45 minutes. Add the beans, bell peppers, salt (2-3 tsps or so) and pepper and simmer for 15 minutes. Taste and adjust salt and pepper as needed. Serve with shredded cheddar and sour cream.