By: Dennis Johnson
Servings: 4
Ingredients:
3 tbls olive oil
1 lbs diced lean beef or venison
1 chopped bell peppers
1 diced jalapeño pepper
1 chopped onion
1 diced rib celery
3 diced garlic clove
2 Tbls chili powder
1 tsp. salt
1/2 tsp pepper
1 tsp herbs de provence
1 tsp. cumin
1 (14-1/2 oz.) can diced tomatoes with basil
1 bay leaf
1 (15 oz.) can tomato sauce
1 tbl worchester sauce
3 cups hot beef broth
1 c diced eggplant
1c diced butternut squash
Instructions: Using a good thick dutch oven, Heat oil, then add the next 11 ingredients. Sauté on medium heat for about 3 minutes, then add the eggplant and squash. cook for 3 more minutes. Then add tomatoes, tomato sauce, worchester sauce, broth and bay leaf. Simmer for 10 minutes uncovered. Turn off heat, cover and let set for about 10mins. Better the next day!
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