Almost vegetarian chili

Yesterday I made a big pot of beef stock and today was contemplating how to use it, besides the usual soup option. Eureka! It was time for a chili batch. Chili is really easy and can be adjusted to anyone’s taste, diet and budget. I say mine was almost vegetarian because of the beef stock as well as the rendered bacon before adding the vegetables. A little fat goes a long way!

My chili recipe this evening:
-2 onions
-2 yellow squash
-1 zucchini
-2 carrots
-2 celery
-1 bunch of kale (blanched prior to adding)
-.5 C barley (boiled in 1 quart of beef broth until soft prior to adding)
-1 quart beef broth used with the barley
-1 red bell pepper
-1 poblano pepper
-3 jalapeno peppers
-1 huge, fresh shitake mushroom
-1 large can roasted tomatoes, whole
-1 small can of black beans (pre-cooked)
-.5 C. of your favorite chili seasonings (I cheated and used a spice shop’s mix)
-salt/pepper/sugar to taste
-a dusting of masa harina (corn flour) at the end to thicken it a little.

Dump everything together and let it cook until tasty. 🙂 I topped it with grated chiahuahua cheese, broken tortilla chips, cilantro and a squeeze of lemon.

Fancy chili for a Chicago winter night.

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3 Comments »

  1. The only time to eat diet food is while you’re waiting for the steak to cook. —Julia Child

    • jamieott Said:

      Haha, Julia Child’s does have a special place in my heart.

  2. Jackie Hartson Said:

    Jamie, are you sure you wouldn’t like to have the suite here and just create dish after dish? No objections here????


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