Spring Day Chili With A Kick

It's spring in Bend, but you'd never know it by the snow that is falling fast and furiously this evening. In the spring I like to create a lot of dishes using fish, chicken, and bar-b-que and serve them up with various kinds of salads. But today called for something a little heartier and soul warming, considering the weather. And if warm is what you need, this will do the trick.

Spring Day Chili With a Kick
1 Tablespoon butter
1 Tablespoon Olive oil
3 cloves garlic, minced
1 Medium sweet onion, diced
2 Stalks celery, diced
2 Medium carrots, peeled and diced
1 Medium zucchini, quartered and diced
2 Medium russet potatoes, washed with skin on and diced
1/2 pound lean ground beef
1 teaspoon salt
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon ground oregano
3 cups beef broth
2 cup water
1 14oz can black beans
1 14oz can diced tomatoes with green chilies
1 8oz can tomato sauce

In a large stock pot on medium heat add butter and olive oil. When butter has melted and mixture is heated, add garlic, onion, celery and carrots. Stir until slightly softened, about 3 minutes. Add ground beef. Cook until beef is no longer pink. Add salt, cumin, coriander, oregano, beef broth and water. Bring to a boil, reduce heat, cover and simmer about 10 minutes. Add potatoes, beans, tomatoes and tomato sauce. Cover and simmer an additional 10 minutes. Add zucchini, and cover loosely. Simmer for an additional 20-30 minutes. Serve with warm tortillas.

** This can also be done in the crock pot. After the beef has been cooked with the vegetables, combine all ingredients in a crock pot and cook on low for 7-8 hours.