Chili

Chili
(This is from the Youth Farm and Market Project, which is featured in the Sept.-Oct. 2012 issue of Edible Twin Cities.)

Serves 20

2 cups dry beans (choose from: kidney, white, black, and garbanzo)
2 yellow onions
2 bell peppers
2 poblanõ peppers or 2 more bell peppers (use ½ teaspoon cayenne with bell peppers)
3 cloves of garlic (3 teaspoons chopped garlic)
3 lbs. ground beef (optional)
5-6 tomatoes or 28 ounces diced tomatoes
1 tablespoon oil

Spices:
salt
chili powder
coriander
cumin
ground ancho pepper
cinnamon
cocoa
cardamom

Add the dry beans to boiling water and cook for 4 and 1/2 hours.
Strain beans in a colander.
Chop onions and peppers to a small size.
Chop garlic to a very small size.
Sauté onions, garlic, and peppers in a frying pan with all the spices and 2 tablespoons of oil for 5 minutes, until they begin to brown.
Brown ground beef separately, if using.
Chop tomatoes to the size of dice.
Put everything into another large pot and cook for 30 minutes.


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