This is a journal of my vegetable gardens. Skippy was my first dog and he thought the garden was his, even though I did all the work. But Skippy always stood by me and was a great friend. Now Suzie and Charley follow in his footsteps and garden with me. We're located near Boston (USDA zone 6A). I have a community plot, a backyard vegetable garden, fruit trees and berry bushes, chickens and bees. I use sustainable organic methods and do my best to grow all of my family's vegetables myself.

Tuesday, January 01, 2013

Jacob's Cattle bean chili

chili 057 I bought some beautiful dried beans at the Farmer's Market this past fall. The variety: Jacob's Cattle bean. They are big red, white and maroon beans that I plan to try growing myself next year. I cooked them up, with some of my canned garden tomatoes, into a rich chili today.

Recipe:

1.5 cup dried Jacobs Cattle beans (or any other type of dried bean)

1 onion
5 large cloves garlic
1 shallot
1 sweet red chili pepper, fresh
2 large dried chili peppers, crumbled, with seeds
2 tsp cumin
2 tsp crushed coriander seeds
2 tsp dried thyme
Salt to taste
3 Tbs bacon fat and/or olive oil

1 lb beef sirloin tips
1 qt canned tomatoes

Grated cheese (cheddar or Jack)
Chopped green onions

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Rinse beans, then soak in water 2 hours. Transfer beans (and soaking water) to a Dutch oven, adding water if necessary to cover with an inch of water. Place covered Dutch oven in 250*F oven (or on low heat on stove top) and simmer 2 hours.

Chop onion, garlic, shallot and pepper. Add to large skillet with dried chilis, spices and fat/oil. Saute a few minutes to brown the onions, then add this mixture to the simmering beans.

Chop beef into 1/2 inch pieces, brown in large skillet, then add to the simmering beans. Add tomatoes then continue to simmer the chili for 2 hours, adding water if needed.

Serve topped with cheese and green onions. Or, make chili burritos by serving with tortillas, rice, sliced avocado, pickled Hatch jalapenos and sour cream.

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4 Comments:

Blogger zippiknits said...

I've seen that nice big variety of bean at Quartzsite, and bought sone. They really are delicious in soups so they must be great in chili too. Thanks for sharing the recipe. :-)

January 02, 2013 4:21 AM

 
Anonymous Jenni said...

One of my readers, Nick, recommended your blog as one of the best for gardening, so I thought I would come and visit!

Man I love chili! And how much cooler than "regular" to be able to use ingredients that you grew yourself.

January 02, 2013 4:37 PM

 
Blogger Nicky Altieri said...

Great beans! I love them. If you have leftover rib roast from your New Year or Christmas celebration it makes a wonderful addition to the chili. Just cut into chunks and throw it in.

January 02, 2013 4:37 PM

 
Blogger kathy said...

Wow rib roast sounds yummy!

January 03, 2013 11:21 PM

 

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