Beet Greens & Fresh Baby Corn In Fiery Red Meat Chili

Photo: Marillyn Beard

Ingredients

3 pounds chunky ground beef or lamb

Extra virgin olive oil (optional)

2 cups beef or lamb stock

2 red onions, chopped

4 smalls hot or mild green chiles, seeded and chopped

2 cans crushed tomatoes

5 garlic cloves, peeled and mashed

1 tablespoon ground cumin

2 tablespoons dried oregano

2 tablespoons dried basil

1/4 teaspoon dried chile flakes

4 cups basic black beans

1 bunch of beet greens, finely chopped

1/2 pound fresh baby corn, broke into chunks

sea salt & pepper

For garnishing:

Sliced or mashed avocado

chopped cilantro

Sour cream

Tortilla chips

chopped green onions

Preparation

Brown meat with optional olive oil in a large, heavy pot until crumbly and still pink (don't want to overcook the meat or it will dry out in the chili). Add remaining ingredients and simmer for about 1 hour. Serve with garnishes.

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About

I made this EASY, scrumptious one-pot chili for lunch a several Sundays ago and now finally getting it up to share with you guys. I was motivated by a "Chili Throwdown" over at Rouxbe. I thought..."why not?" This stuff was a big hit with my family and another family of 6. We practically ate up the whole pot... and I am talking about a BIG pot. Silly me, I doubled the amount of chili and was thinking there would be plenty leftover for lunches throughout the week... HA! Yeah, right. The kids all had seconds, the guys had thirds and us gals could only handle one! Now, this stuff was really filling and I could only eat that bowl in the picture above. I was ready to explode when I was done, but I didn't feel yucky. I felt very satisfied and nourished for the rest of the afternoon and only had a bowl of fresh popcorn for dinner... yeah it was that filling!