Cold weather brings a craving for warm, tasty food. One favorite for many people is chili. There are a variety of chili recipes out there, but using home-grown vegetables and peppers adds a fresh taste you just don’t get elsewhere.
Chili also gives me the opportunity to use a lot of frozen foods I have saved from the summer.
There are several options for the homemade chili. One is made with a chili base.
Unfortunately, I didn’t can any of this last season, so I have run out. Instead, we created the following recipe.
You begin by preparing one pound of dry beans. First, sort and rinse, then boil the beans two minutes in 8 cups of water. Cover and let set one hour. Then drain and rinse the beans, return to pot with 6 cups of water and simmer 2 hours. You can use any variety of beans. I usually grow three or four different kinds, mixing some red beans and pinto beans.
When the beans have been simmering about an hour, you can start browning a pound of hamburger. Drain that, then add a bag of frozen onions (one cup), and chopped frozen peppers. This is where you can get as creative as you want. My freezer is stocked with frozen poblano peppers, serano peppers, jalepenos, garden salsa peppers and more. Our traditional way of making it calls for two large poblano peppers and two jalapeno peppers, but do anything you want. Hungarian Wax peppers are another favorite I like to add. Cook the peppers and onions until softened.
Once the beans are done, drain off any excess liquid, then combine the beans; two pints of tomatoes, drained and chopped; the hamburger mixture; and 1 tsp. cumin.
Even with the peppers, this makes a pretty mild chili, so if you want a little more spice, add a half teaspoon of red chili flakes.
Let that all simmer for 1-2 hours, then serve with your favorite toppings.
Until next time, happy garden-fresh eating!
Julie Clements a Butler County Master Gardener.
Share your ideas for garden-fresh recipes or ways to preserve at email@example.com and some will be featured in upcoming columns.