Preparation
24 hours + 15 minutes
Cook Time
4 hours
Serves
10
Cooking Level
Medium
Ingredients
- 9 Pure Flavor® sweet bell peppers, deseeded and sliced
- 4 lb beef brisket, trimmed and sliced into small cubes
- 3 large dried chipotle peppers
- 2 red onions
- 10 cloves of garlic
- 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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chili Dinner Eggplant Lunch party size recipes Peppers Tomato Recipes Tomatoes winter recipes