Garden chili

Barb and I made some *amazing* chili tonight. We didn’t take notes while whipping this up, but I’m pretty sure we remembered all the ingredients. We haven’t got many ripe tomatoes yet, so we just grabbed a bunch of cherry tomatoes and one or two of each of the hot peppers we’re growing.

– 2 jalapeño peppers, roasted and peeled
– 1 “Big Jim” pepper, roasted and peeled
– 1 chile relleno pepper, roasted and peeled
– 2 lbs ground chuck
– 2 cloves garlic, minced or pressed
– ½ onion, minced
– about 1 dozen cherry tomatoes, halved
– 1 can (15 oz) tomato sauce (we used Fire Roasted Chipotle)
– 1 cayenne pepper, minced
– 1 pepperoncini, minced
– 2 Tbsp homemade chili powder
– ½ Tbsp cumin
– 1 tsp paprika
– ¾ tsp oregano
– ¾ tsp salt, to taste
– 1 can (12 oz) beer

Fire up your grill and roast the peppers. You want the skin to char, so get the fire pretty hot. Be sure to pierce the peppers! Otherwise they tend to burst. Once the peppers are nicely charred all around, place them in a paper bag, fold it closed and let them sit on the counter for 20 minutes. Meanwhile…

Over medium-high heat, brown the beef in a large casserole. Drain the excess fat and lower the heat to medium-low. Add the garlic, onion, tomatoes and sauce. The roasted peppers are probably ready by now, so scrape the char off and removed the stems and seeds. Mince all the peppers (roasted and fresh), and add to the beef. Add chili powder, cumin, paprika, and oregano and mix well. Pour in the can of beer and adjust heat to fast simmer. Add salt to taste. Let simmer for at least 30 minutes.

About Jim Vanderveen

I'm a bit of a Renaissance man, with far too many hobbies for my free time! But more important than any hobby is my family. My proudest accomplishment has been raising some great kids! And somehow convincing my wife to put up with me since 1988. ;)
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5 Responses to Garden chili

  1. Greg Walker says:

    That sounds tremendous. What a way to celebrate a productive garden!

  2. Jim says:

    We made this again tonight (2010-08-17), but we sauteed the onions before adding the garlic, fresh peppers, and browning the beef. Still simmering…

  3. Brenda says:

    Wow, this sounds amazing! And HOT!

  4. Jim says:

    As long as you remove the seeds and ribs from the peppers, it’s not too hot. But of course “too hot” is going to depend on your own palate as well as the peppers you’re using.

  5. pay essay says:

    I’m gonna follow all the instructions and make a real grill fest for my family! Thanks for the article! I hope to get great results!

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