Craig’s recipe for Westcoast Chili

Serves 8 / Prep 30 minutes / Cooking 90 Minutes

Dry Ingredients:
.675kg [1.5 lbs] Ground Beef or Steak (cut into bite size chunks)
1 medium to large onion
3 cloves fresh garlic
1 420gm can of tomatoes (plumb)
1 420gm can of tomato sauce
2 420gm cans of red kidney beans
1 420gm can of pinto (chili) beans
1 420gm can of corn
1 230gm (8 oz) of water chestnuts (in Japan I substitute chopped renkon)
2 potatoes (sliced into bite size chunks)
2 to 3 carrots (sliced diagonally)
1 yellow pepper (sliced into bite size chunks)
1 orange pepper (sliced into bite size chunks)
1 red pepper (sliced into bite size chunks)
1 beef bouillon packet
½ tsp oregano
½ tsp rosemary rosemary
1 tbsp brown sugar
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