CHILI


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INGREDIENTS

Olive oil.

4-5 yellow onions- chopped.

5-6 garlic cloves- chopped.

1 inch of ginger root- chopped finely.

1 tbs red pepper flakes.

1 tbs garam masala.

1 small can of tomato paste.

1 cup Vermont Village Apple cider vinegar.

¼ cup maple syrup.

2 med. Sweet potatoes - chopped.

2 lbs ground beef.

1 can of each- kidney beans, black beans, chick peas.

Salt 1.5 tsp ( more to taste).


 MIXING DIRECTIONS

In a large casserole saute the chopped onions and garlic in the olive and salt until lightly brown.

Add in the chopped ginger and stir.

Add red pepper flakes and garam masala.

Add in meet, heat with onions, garlic and ginger until browned.

Add ½ cup of Vermont Village apple cider vinegar and heat for five minutes.

Add tomato paste and beans.

Continue to heat , and stir.

Add ½ cup maple syrup and stir.

Add in chopped sweet potatoes.

Let sit on heat at a low simmer, stir from time to time and make sure that it does not boil.

If it looks a little thick add some water and more salt ( to taste).

Once the sweet potatoes are cooked the chili is ready.

Let cool and taste, add salt if necessary.

Serve immediately or leave on low heat until ready to eat.

Always better the longer it sits!

Serve with full fat yogurt and cilantro.