It’s still all about comfort food here in the North! Dreams of warmer days to come are realized with a bit of south of the border are in this warming chili recipe, spiked with Mexican chili peppers! Heirloom beans, heritage beef and the addition of winter squash and greens make my chili super nutritious!
First make the beans:
2 cups heirloom beans, such as Vallarta or Silvia(Rancho Gordo)
Water, enough to cover beans by 2 inches
1/2 large onion, peeled and chopped
3-4 cloves garlic, peeled and sliced
3 bay leaves
2 tablespoons extra virgin olive oil
1 teaspoon dried cumin powder
1 teaspoon dried coriander powder
1 teaspoon Aleppo pepper flakes
2 teaspoons dried oregano leaves
1 teaspoon old bay seasoning
1/2 teaspoon ground allspice powder
2 dried chili d’arbol, crushed
1 dried guajillo pepper, chopped
1 teaspoon grey salt
In a large stockpot, combine beans and water with all above ingredients except the salt
Bring to a boil for 5 minutes
Reduce to simmer and cook until beans are render but firm
Add the salt after beans are cooked, set pot of beans aside
Meanwhile make beef mixture:
2 tablespoons extra virgin olive oil
1 IB ground heritage beef
1/2 large onion, peeled and chopped
1 pasillo pepper , chopped
Pinch of cumin and Aleppo pepper
1 can stewed tomatoes
In a cast iron skillet, heat the oil on medium high
Add the beef and brown with the onion and pasillo pepper
Add the stewed tomatoes, cumin and allspice
Simmer for 5-8 minutes
Then add this beef mixture to the beans
Now prepare the squash and greens:
2 tablespoons extra virgin olive oil
1 winter squash, such as acorn, cubed
2 cups+ chopped collard greens
Water or broth, as needed
Cilantro, roughly chopped
Cheddar cheese, grated
Wipe out skillet, heat olive oil on medium high
Add squash and collards
Stir fry until squash is browned and collards are tender, about 5 minutes
Add this to the bean and beef mixture
Add water or broth, if needed
Correct seasoning if desired
Simmer another 25-30 minutes
Serve chili over boiled potatoes
Garnish with cilantro and cheddar cheese
Serve hot corn tortillas on the side
Rose or white wine is perfect!