Harvest Chipotle Chili
Ingredients
- Makes: 8 servings
- Prep 30 minutes
- Cook 25 minutes
- 3 medium orange sweet peppers, halved and seeded (Walnut Ridge, Goodness Grows, Savage River Farms, Hi-Ja Farms)
- 10 Chipotle/ Jalapeno or Cayenne Pepper (Goodness Grows, Savage River Farms, Walnut Ridge)
- 2 cloves garlic (Goodness Grows, Savage River Farm, Backbone Food Farm)
- 1 1/2 pounds ground pork,or ground beef (Savage River Farm, Walnut Ridge)
- 1 large onion, chopped (1 cup) (Savage River Farm)
- 1 pound potato, peeled and cut into 1-inch pieces ( Savage River Farm, Walnut Ridge)
- 1 15 - ounce can red pinto beans, rinsed and drained
- 15.5-ounce can butter beans, rinsed and drained
- 14 1/2 - ounce chunky chili-style tomatoes or stewed tomatoes, ( Goodness Grows, Savage River Farms, Walnut Ridge. Rice’s Orchard, Hi-Ja Farms)
- 1 12 - ounce can beer or one 14.5-ounces of chicken broth
- 14 1/2 - ounce chicken broth
- 2 medium Granny Smith or tart red apples, peeled, cored and coarsely chopped (Rices Orchard or Walnut Ridge Farm)
- 1 teaspoon kosher salt
- Spicy Chipotle Seasoned Nuts (recipe follows) (optional) or 1/2 cup coarsely chopped dry-roasted cashews
- In a food processor, cover and process sweet peppers, chipotle peppers and garlic with on/off turns until finely chopped. Set aside.
- In an 8-quart Dutch oven, cook ground pork and onion over medium-high heat until meat is brown and onion is tender, breaking up meat as it cooks. Drain off fat. Add pepper-garlic mixture; cook and stir for 5 minutes.
- Stir in the sweet potato, pinto beans,un-drained tomatoes, beer, chicken broth, apples and salt. Bring to boiling; reduce heat. Simmer, covered, for 25 to 30 minutes or until potato is tender.
- Top each serving with some of the Spicy Chipotle Seasoned Nuts. Makes 8 servings.
Ingredients
- 2 tablespoons butter
- 2 teaspoons Wocestershire sauce
- 1 teaspoon water
- 1 teaspoon ground chipotle chile pepper or chili powder
- 1 teaspoon snipped fresh rosemary
- 1/2 teaspoon celery salt
- 1/2 teaspoon garlic powder
- 1 1/2 cups dry roasted cashews, unsalted pumpkin seeds (pepitas) and/or peanuts
- 1/2 teaspoon kosher, sea salt or coarse salt
- Line a 13x9x2-inch baking pan with foil; lightly coat foil with nonstick cooking spray. Set aside. In a small saucepan, combine 2 tablespoons butter, 2 teaspoons Worcestershire sauce, 1 teaspoon water, 1 teaspoon ground chipotle chile pepper or chili powder, 1 teaspoon snipped fresh rosemary, 1/2 teaspoon celery salt and 1/2 teaspoon garlic powder. Cook and stir over low heat until the butter is melted. Simmer over very low heat for 2 minutes to combine flavors. Stir in 1-1/2 cups dry-roasted cashews, unsalted pumpkin seeds (pepitas) and/or peanuts. Spread nut mixture in an even layer in the prepared pan. Bake in a 325 degree F oven for 15 to 20 minutes, stirring twice. Sprinkle 1/2 teaspoon kosher, sea salt or coarse salt over warm nuts, stirring to coat. Remove foil with nuts from pan; set aside to cool. Store in an airtight container or bag for up to 2 weeks. (This makes a great snack double the recipe and keep half for the chili.) Makes 1-1/2 cups.