Black Rock Chili
1 tbsp chili powder
1 tbsp paprika
1 tbsp cumin
1 tbsp dry basil
1 tbsp dry oregano
1 tbsp dry thyme
1 tbsp dry sage
1 tbsp black pepper
1 tbsp nutmeg
1 tsp cayenne pepper
4 medium size tomatoes (or a medium can chopped)
1 fresh green pepper
1/4 cup of fresh cilantro
1/4 cup of worcestershire sauce
1 bulb garlic
1 large white or yellow onion
1 tbsp maple syrup
1 can black beans
1 can red kidney beans
1 small can tomato paste
1 carton of beef stock
1 lbs of ground beef
1 lbs of ground turkey
Use half the spices in the tomato portion, and half in the meat.
Using a large stock pot start by washing the tomatoes, remove the core and slice them in quarters.
Puree the garlic in a blender, puree the onion in a blender and add to pot.
Chop the fresh cilantro finely or throw in blender.
Dice up the green pepper and add all the ingredients except for the meat and beans and boil for 30 minutes.
Add just a little grape seed oil or olive oil in a large frying pan on high heat and cook the ground beef and ground turkey until there is no pink colouring with half the dry spices.
Note: While cooking the meat break it up so that they are bite size.
Drain excess fat or oil and place the meat into the pot and stir.
Drain black bean sauce and red kidney bean sauce and wash under cold water and add to pot.
Stir all the ingredients around well and cover with lid, reduce heat to medium for 1.5 hours
Reduce heat to very low or simmer for 30 minutes.
The chili should be hot and I suggest having freshly grated cheddar cheese on top.