City Slicker's Chili

Stock: In a large pot, place:

4 large dried anaheim peppers



1/2 c. balsamic vinegar



1/2 c. cider vinegar



1/2 c. lime juice



1/4 c. dark brown sugar



1/2 c. raw sugar



1 bunch cilantro



3 stalks celery



Water just to cover ingredients

Bring to boil, then simmer for about 1 1/2 hours. Cool, then puree in food processor. Strain through a fine mesh sieve, discarding pulp, skins, etc.

In skillet, brown:

3 lbs. ground sirloin

2 packs "Amazing for Beef"

2-3 T. Mexican Chili powder

1 t. cumin

When browned, add to stock in large pot.

In skillet, saute until slightly burnt:

1 green bell pepper, diced



1 red bell pepper, diced



4 jalepeno peppers



2 T. roasted garlic



1 lg. yellow onion, diced



Enough olive oil to coat all ingredients



Add these "burnt" veggies to the stock along with:

1 can black beans



1 jar Garlic-Chipotle Salsa (I used Salpica)

If chili is too thick, thin with V-8 juice. Add salt, if needed. Simmer for 1-2 hours for maximum flavor blending.