Name: Winter Chili
Prep time: 24 h 15 min
Cook time: 4 h
Yield: 10
Ingredients: 4 lb Beef brisket, trimmed and sliced into small cubes; 3 Large dried chipotle peppers; 2 Red onions; 10 Cloves of garlic; 9 Pure Flavor® sweet bell peppers, deseeded and sliced; Olive oil; 2 tbsp. Garam masala; 2 tbsp. Paprika; 1 tbsp. Dried thyme; 2 Fresh bay leaves; 3-4 Fresh chillies; 2 Cinnamon sticks; 16 Large Pure Flavor® red beefsteak tomatoes; 2 cups Brown sugar; 2 lb Dried pigeon pea beans, or mixed beans; 2 dry pints Pure Flavor® Azuca red cherry tomatoes

Recipe Rating

Preparation

24 hours + 15 minutes

Cook Time

4 hours

Serves

Cooking Level

Medium

Ingredients

4 lb Beef brisket, trimmed and sliced into small cubes
3 Large dried chipotle peppers
2 Red onions
10 Cloves of garlic
9 Pure Flavor® sweet bell peppers, deseeded and sliced
Olive oil
2 tbsp. Garam masala
2 tbsp. Paprika
1 tbsp. Dried thyme
2 Fresh bay leaves
3-4 Fresh chillies
2 Cinnamon sticks
16 Large Pure Flavor® red beefsteak tomatoes
2 cups Brown sugar
2 lb Dried pigeon pea beans, or mixed beans
2 dry pints Pure Flavor® Azuca red cherry tomatoes

Directions

Step 1

Soak beans overnight. With the oven at 200°F on convection mode, dehydrate halved Azuca, red cherry tomatoes for 24 hours.

Step 2

Peel and dice the onions, and peel and finely slice the garlic. Deseed and slice the peppers.

Step 3

Heat oil in your largest pot pan on a low heat, add the garam masala, paprika, thyme, bay leaves, and onions. Fry for 10 minutes, until the onions have softened.

Step 4

Slice up the dehydrate chillies and add them into the onion mixture along with the cinnamon sticks, sliced garlic, a good pinch of sea salt, and black pepper.

Step 5

Stir, then add the beefsteak tomatoes and the sugar. Add the brisket, beans, and cover with a lid and simmer for 3 hours.

Step 6

Stir occasionally - once you've done this, add the sliced peppers and dehydrated tomatoes.

Step 7

Season to taste.

Pro Tip

Substitute the brisket for Pure Flavor® baby eggplant for a hearty vegetarian version of this delicious chili!

Recipe by Benjamin Leblanc-Beaudoin of Iron Kettle Bed & Breakfast.

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Winter Chili