We are in eat down the freezer mode so all of the veggies in the chili were local, either from our winter share or our freezer. It is a long time until we'll get fresh produce again but I also know that Kevin won't let me sign up for the CSA this year if we still have a freezer full of veggies. So for the next few months a lot of our meals will be revolving around what veggies we have unfrozen that week. Chili is a good way to use the corn, peppers and tomatoes.
My secret ingredients:
|Kevin often accuses me of wasting good alcohol when I cook with it. I don't care, it makes food better.|
What did the meat lover think?
Here is the recipe:
2 T Olive Oil
1 onion chopped
2 cloves garlic
2 cans fire roasted tomatoes*
1 jalapeno pepper, partly deseeded (more if you like it hot!)
1 c. corn
1 c. green peppers
1 can black eye peas
1 can chickpeas
2 squares dark chocolate
1/2 a beer (6 oz) (feel free to drink the rest while cooking!)
2 T paprika
2 t cumin
a dash cinnamon
cayenne pepper, salt and pepper to taste.
Corn bread batter (I used a mix)**
Sautee the onion in the olive oil in a dutch oven (or other oven safe dish) until soft. Add the garlic and sautee a few minutes more. Add the rest of the chili ingredients and stir to combine. If you have the time, let simmer on a low heat for 30 min. Meanwhile, heat the oven to 400. Mix the cornbread batter. Drop spoonfuls of batter over the chili. Don't worry if they sink a bit, they will rise to the top during cooking. Place into the oven uncovered and bake until cornbread is done (about 30 minutes).
*You can use fresh peeled roma tomatoes (4 cups) as well. I actually used 24 oz of tomato puree we got from our CSA winter share and 1 cup of roasted tomatoes I put up over the summer when we were drowning in them.
**Pumpkin bread would also work well, I may try that next time!