Sorrell Ridge Best Chili Ever

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Prep. Time: 20 to 30 mins. Cook Time: 2 hours (on simmer) Makes 10 to 12 servings.

2 lbs. of lean ground beef for the chili con carne
3 cans of crushed tomatoes (1 lb. 12 oz. size)
3 cans red kidney beans (1 lb. 3 oz. size) If you're making a meatless chili, add a fourth can of beans instead of meat
1-10 oz. jar of Sorrell Ridge Peach
2 large onions, finely chopped
1 large green pepper, finely chopped
1 large red pepper, finely chopped
5 cups of water
3 tablespoons olive oil
3 teaspoons minced garlic
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon crushed basil
1/2 teaspoon cayenne pepper
2 teaspoons salt (optional)
1/4 cup corn flour for thickening

1. Heat the oil in a large skillet on a low heat and add the onion and garlic and saute. If the pan gets too dry add small amounts of water as needed. (only 1 tablespoon at a time to prevent splattering) to sauté the onions. Now add your red and green pepper and brown. (If you're making con carne, add your meat now and brown. Remove from heat and drain off the extra fat.) Transfer the meat mixture or the vegetable mixture to a very large kettle or Dutch oven and add all the remaining ingredients. Bring to a low boil and then reduce heat and simmer on very low boil and then reduce heat and simmer on very low heat, uncovered, for two hours. Stir occasionally. Thicken with 1/4 cup of corn flour at the end if necessary.

2. Serve your chili hot in individual bowls or over white or brown rice. To garnish, offer your family or guests a selection of fresh chopped onions, chives, shredded cheddar cheese or Monterey Cheese and sour cream!