Blond Chili

This is a nice hearty and spicy dish that feeds 4-5 and takes about 40 minutes start to finish.

Add the following to a pot on medium high, stirring occasionally.

1 lb ground beef (sautéed about 5 minutes before adding next ingredients)

1 small onion chopped

1 carrot sliced 1/16" thick

1 potato peeled and cubed

6-8 dehydrated garlic slices (failing that just put fresh slices in, so 2 cloves or so)

1.5 yellow peppers diced

12 tomatillos (you can use frozen, whole tomatillos in winter)

1 cup corn kernels

1 can of kidney beans rinsed well

12 pickled jalapeños (you can pickle these super easily from fresh jalapeños, sliced, placed in vinegar with a clove of garlic and stored in the cupboard for at least a week)

1.5 tsp cumin

1.5 tsp chli powder

1 tsp salt

1/2 tsp of cayenne pepper

1 tsp fennel seed

1 kaffir leaf

3 dashes worsecstershire sauce

3 dashes franks

Lower heat and cook with a lid on top for 30 minutes. Dissolve 1 tsp of corn starch in 1 tsp cold water, add to chili and stir to thicken juices. Let stand for 15 minutes before eating. Top with an aged white cheddar if you aren't counting calories.