Chili

From Beth and Jody Osmund/Cedar Valley Sustainable Farm

Ingredients

1/2 cup vegetable oil

2 large onions, chopped

6 cloves garlic, sliced (six teaspoons minced garlic if you don’t have fresh)

1 pound ground beef

1 pound ground pork

1 (24-ounce) can tomato sauce

1 tablespoon fresh lime juice

2 tablespoons chili powder

1 tablespoon cayenne pepper

1 tablespoon ground black pepper

1 tablespoon kosher salt

2 (12-ounce) bottles dark beer

3 (14-ounce) cans diced tomatoes

1 (46 fluid ounces) can tomato juice

3 (14-ounce) cans chili beans

1-2 large dried ancho peppers

Directions

Heat the oil in a large stock pot over medium heat. Crumble the beef and pork into the pot. Cook, stirring frequently, until no longer pink. Add the onion, garlic, and spices until onions soften.

Add the lime juice and beer. Stir in the tomatoes, tomato sauce, tomato juice, and beans. Drop in dried peppers. Simmer for hours. Taste periodically and add spices to taste. (Sometimes I add a tablespoon of cocoa power to give a richer, smoky taste, but didn’t do this with the Soup and Bread chili.)

Serve with bowls of chopped scallions, sour cream, cilantro, and cheddar cheese as add-ins.

Advertisement

Chili

 

From Nancy Kim

[Somehow I neglected to get a photo of last week’s chili. Hence the taco seasoning above. Because who doesn’t love a recipe that calls for both taco AND ranch dressing mix?

Anyway. Says Nancy, of her chili: “I got this recipe from a friend, who got it off of a friend of hers who I think may have gotten it off of someone else.  So sharing seems to be in the spirit of the soup!  I didn’t quite stick to this recipe.  I believe I added some chilis, some chocolate, I took out beans, and I cooked it in a crock pot for 10 hours.]

2 lbs. ground beef

1 onion, chopped

1 pkg. ranch dressing mix (the powder kind)

2 pkg. taco seasoning mix (powdered)

1 (16. oz.) can black beans, undrained

1 (16. oz.) can pinto beans, undrained

1 (16 oz.) can kidney beans, undrained

1 can diced tomato and chiles, undrained

1 can tomato wedges or whole tomatoes, undrained

2 cans white corn, drained

1 (8 oz.) container sour cream

shredded cheddar cheese

sliced green onion/chives (optional)

2 cups water (optional on how thick you like your chili, I usually put maybe

1 cup and let the water cook off)

Cook onion until clear.  Add meat until brown.  Stir in ranch and taco mixes.  Add beans, tomatoes, corn and tomatoes with chiles.  Mix all together.  Add sour cream and cheese.  Add water, mix again, and simmer for 2 hours.