Dr. John's Chili

Makes 10 servings

Greg Schroeder

Tasty, healthy chili.

ingredients

4 lbs lean ground beef (96%) or lean ground turkey (even better)
4 cans kidney beans (15.5 oz per can), drained and rinsed
2 onions, chopped
3 large tomatoes, chopped
1 lb carrots, peeled and sliced
4 bell peppers - 1 green, 1 red, 1 yellow, 1 orange cut into 1/2" squares
6 cloves garlic, chopped
Two 46 oz bottles V8 vegetable juice, spicy hot
Cashew meal
Spices: 4 tbs chili powder, 1 tsp cumin, 1 tsp paprika, 1 tsp celery seed, 1 tsp fresh ground pepper (for a quicker version, you can use the 3 packages chili seasonings mix, bit won’t quite be the same)

1
In a large skillet, brown the meat, one pound @ a time, over high heat together with the garlic and onions. If your skillet is large enough (i.e. wok), you can brown the meat all at once to save time. On the last batch, add the spices after the meat is browned and continue frying for another couple of minutes. Add the browned meat to a very large pot with a lid, and then add the beans, tomatoes, carrots, pepers, and V8 juice. Bring to a boil and then reduce heat to simmer.
2
To make the cashew meal, process the cashews in a blender in shorts bursts, until a grainy meal is formed. Do not process for too long or you will have cashew butter. Stir in the cashew meal, cover, and simmer for an additional 30 minutes.

Source: Greg Schroeder