Steak Chili (by Chef Robert Deschatelets)

2 tsp vegetable oil

300 grams steak, medium diced (or ground beef)

150 grams Farmer’s sausage, diced

1 cup kidney beans (dried, soaked)

1 cup diced bell peppers

1 cup diced onions

1 cup diced carrots

1 cup diced celery

1 cup sliced mushrooms

600 ml Marinara sauce

150 ml tomato juice

1 tsp chili powder

1 tsp crushed chilies

2 tsp cajun spice

2 tsp sea salt

2 tsp brown sugar

2 tsp black pepper

In a small pot, cover kidney beans with water and cook about 3/4 done.

Heat oil in large pot over medium-high heat. Add steak or ground beef and cook until browned. Add diced vegetables and cook half way. Add kidney beans, Farmer’s sausage, Marinara sauce, tomato juice and spices. Simmer until vegetables are soft and flavours have developed. Adjust seasoning.

Serve with cornbread.

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