Heat a 5-quart Dutch oven or heavy pot; add oil and garlic. Cut meat into ½ inch cube; add and stir. Chop onions; add and stir. Chop carrots; add and stir. Cut potato into bite-sized pieces; add and stir.
When starting to brown, add canned tomatoes and one can water, scraping pan with a wooden spatula to deglaze. Add demi glace and Chili, Taco and Seasoning Rub and stir to incorporate. Cover and reduce to a low simmer. Cook 90 minutes (less for poultry thighs) – stirring and scraping bottom of pan regularly – can also be done in a 275°F oven.
Taste and adjust seasoning with more chili seasoning and kosher salt – to taste. Chop zucchini, add and simmer covered 15 minutes longer.
Rinse beans and frozen veggies and stir in (you can also use mixed frozen veggies). Whisk masa into cold water and stir in. Cover and simmer about 15 minutes longer to thicken. Serve. Enjoy!
A deliciously chunky meat chili loaded with plenty of assorted vegetables, increasing the nutrition, taste and texture! It’s a win / win dish the whole family will love!
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