1 1/2 lbs. ground beef
2 cloves garlic, minced or pressed
1 c. chopped green peppers
1/2 c. finely chopped celery
1/2 tsp. dried oregano leaves
1 c. chicken broth
1 c. canned crushed tomatoes
1 c. ripe pitted olives
1 tbsp. oil
1 c. chopped onions
2 tbsp. chili powder
1 tsp. cumin
1/4 tsp. cayenne
1 tbsp. vinegar
2 ears of corn
2 zucchini

Brown beef in 1 tablespoon oil into large crumbles of meat. Add onions, garlic, green peppers and celery, cooking until softened. Skim off fat. Stir in spices, cooking 1 to 2 minutes. Add chicken broth, vinegar and tomatoes. Bring to a boil. Reduce heat, simmer, covered for 45 minutes. Add olives. Break each ear of corn into thirds. Slice each zucchini in half lengthwise and then crosswise in large chunks. Place corn and zucchini on top of chili. Cover and cook slowly 20 to 30 minutes longer. Serves 4.