Farmer’s Market Chili
I decided that I wanted to make chili, so I started soaking the kidney beans on Friday night and put the ground beef I had from Natures's Green Acres into the fridge to thaw. I had decided to make a chili without tomatoes this time - just to be different.
Nest was a trip to the Downtown Farmer’s Market in City Hall today to work for a bit at our table and then do some shopping.
I visited Doef's Greenhouseswhich always has a tantalizing array of fresh locally grown veggies and bought some of their beautiful coloured peppers. Then since we were sampling our Hot Pepper Rhubarb Spread today I decided to take it home at the end of the day, thinking it might be a good addition.
- Dried kidney beans 3 cups, soaked overnight in 4 times the volume in cool water
- Onion, chopped 1 ½ cups
- Olive oil 2 Tbsp.
- Ground beef 2 pounds
- Nature’s Green Nouveau Beef
- Garlic, chopped 2 cloves
- Beef bouillon 2 cubes
- Water 2 cups
- Chili powder 3 Tbsp - or to taste
- Chipotle chili powder 3 Tbsp - or to taste
- Sea salt 2 teaspoons
- Sweet peppers 2, finely chopped
- Hot Pepper Rhubarb ½ cup – or to taste
- After beans are soaked – when the skins are loose and wrinkled - drain off the water, rinse and drain again. Place beans in large pot and add water to generously cover the beans. Bring to a full boil over high heat then reduce to medium heat, simmering until beans are cooked. Check regularly to make sure they are always covered with water and stir to make sure they don't stick to the bottom of the pot. This should take about 30 minutes if they were well soaked the night before.
- Chop the onion, garlic and peppers and set aside in separate piles.
- In a large frying pan over medium heat, add oil, then the onions and cook, stirring until the onions are translucent.
4. Add the ground beef and garlic and continue to cook until the beef is cooked. (Hint – sample this beef when cooked – it is really wonderful in flavour and texture!)
5. Add the bouillon cubes, water, chili and chipotle powders, and salt. Continue to cook for about 10 more minutes, adding the beans when they are ready. Cook a bit longer to meld the flavours then taste and correct seasonings.
6. Add the peppers near the end so they retain their shape and colour.
7. At serving time, scoop the chili into serving bowls and top with the Hot Pepper Rhubarb. Mix it in to add a sweetness to the chili. Serve extra chipotle chili powder or hot sauce of choice on the side.