Chili, with or without the meat

This is an excellent vegetarian chili, and even better with meat! Adding the meat will obviously increase the servings. This is not a hot chili (to satisfy my wife and daughters)!

• Ready In: 1 hr 45 mins
• Serves: 10
• Yields: 4-5 quarts

Ingredients

• 2  lbs  ground chuck (optional)
• 1  tablespoon olive oil
• 1  medium  diced onion
• 2  cloves  minced garlic
• 2  tablespoons chili powder
• 1⁄2 teaspoon oregano
• 1⁄4 cup cumin
• 1  tablespoon salt
• 1  tablespoon Tabasco sauce
• 1  tablespoon  unsweetened cocoa powder
• 1⁄4 cup catsup
• 1  teaspoon Worcestershire sauce
• 1  tablespoon  Gravy Master
• 1  medium  diced zucchini
• 2  cups  minced carrots
• 1  medium  diced green pepper
• 1  medium  diced  yellow squash
• 1 (42 ounce) can  diced tomatoes, drained,with juice reserved
• 1 (15 ounce) can garbanzo beans, drained
• 1 (15 ounce) can black-eyed peas, drained, and mashed smooth
• 1 (15 ounce) can black beans, drained
• 1  medium  diced  hot pepper

Directions

1. (For optional chili with meat: Saute ground chuck in a large pot until all pink is gone. Put in a sieve to drain and put aside).
2. In the same pan, saute onion and garlic in the olive oil until onion is soft.
3. Mix in the remaining ingredients except for reserved tomato juice.
4. (If using meat, add it now).
5. Bring to a boil, reduce heat, and cook for 45 minutes. It doesn't look like there's enough liquid to come to a boil, but there is more than you think.
6. Add tomato juice, while cooking, if needed. If it gets too watery for you, add some dried bread crumbs. Taste and adjust seasoning to your desire.
7. Serve with sour cream and shredded cheddar cheese.
8. If you can make this a day ahead and reheat it, it's even better.