|Written by Isabella Samovsky|
6-qt clay pot - organic vegetables, herbs, etc.
saute organic unrefined olive oil for about 10 minutes to bring out flavor
Bring to a boil, and then on low or simmer - for 1 1/2 hours
After finish cooking and pot is turned off, THEN add:
Let sit so spices, salt and garlic to take flavor to the chili (I like to chomp on a fresh crushed clove of garlic when eating the chili. We usually add more cayenne - we like it hot and spicy.)
(If after you notice that there is too much broth, use a ladle and scoop some and save, for when the chili sits and gets cold - you will need to add the broth, since it will thicken. Some people like their chili very thick - then you can use the extra broth for a casserole, or as a soup.)
Serve with your choice of crackers, or croutons, (we like ours with a heafty scoop of white or brown basmati rice.
To make a smaller pot, just half the recipe - I like to make a big pot, for it is so good and nutritious.