Summertime Chili - cooking recipe

Ingredients

1 1/2 lb. coarsely ground beef
1 Tbsp. oil
1 c. chopped onion
2 cloves garlic, minced or pressed
1 c. chopped pepper (green)
1/2 c. chopped celery
2 Tbsp. chili powder
1 tsp. cumin
1/2 tsp. dried oregano leaves
1/4 tsp. cayenne
1 c. chicken broth
1 Tbsp. vinegar
1 c. canned crushed tomatoes
1 c. ripe pitted olives
2 ears corn
2 zucchini

Preparation

Tips:
To prepare in advance, the chili can be made in advanced through Step 3 and refrigerated overnight.
Skim off congealed fat. Continue with rest of recipe.
No extra salt is needed as the broth and tomatoes contain salt.
The vinegar adds a tang.
Prepare: Brown beef in 1 tablespoon hot oil.
Stir occasionally but leave large crumbles of meat.
Add onions, garlic, peppers and celery, cooking until softened.
Skim the fat; stir in spices and cook 1 or 2 minutes.
Add broth, vinegar and tomatoes.
Boil; reduce heat and simmer covered for 45 minutes.
Add olives; break the corn ears into halves or thirds. slice zucchini in half lengthwise and then crosswise in large chunks.
Place corn and zucchini on top of chili.
Cover and cook slowly 20 or 30 minutes.
Serve in bowls. Top with corn and zucchini and cornbread.