Ingredients
2 lbs ground beef
1 large yellow onion, diced
2 carrots, diced
4 ribs of celery, diced
2 zucchini or summer squash, diced
1 medium eggplant, diced
1 large can of tomatoes
1 can of beans (I like red kidney beans or pinto beans)
1 bottle or can of dark beer
1 small can of pumpkin puree (NOT pumpkin pie filling)
tomato paste
cumin
paprika
salt and pepper to taste
Toppings: sour cream, grated cheese, cilantro, crushed tortilla chips, etc.
Directions
The recipe name is a joke - you can make it fully vegetarian by omitting the beef. I think it tastes better with the beef, in addition to all the complexity and nutritional value of the vegetables. This is my go-to chili recipe.
Brown the beef. Add the onion, carrot and celery and cook until softened. Add tomato paste and cook for 2 min. Deglaze with beer.
Add zucchini, eggplant and tomatoes (with liquid). Season with cumin, paprika, salt and pepper. Add a little water if necessary to cover the ingredients but remember that the zucchini and eggplant will also put out some liquid and you don't want the result to be too runny. Simmer for 1 hour.
Add beans, check seasoning. Thicken with canned pumpkin to desired texture - may not require the full can. Cook for another 20 minutes.
Serve with your desired toppings. Also goes well with corn bread.
Recipe should serve 6 or more. Leftovers freeze well.
