Ingredients
- 1-2 tbsp. of olive oil
- 3 lbs. ground beef or vegan beef crumbles
- 6 cloves garlic crushed
- 2 large onions, chopped
- 2 medium peppers, chopped
- 2 fresh serrano peppers, seeds removed & diced (Keep the seeds in for a spicier chili.)
- 1 tbsp. ground cumin or to taste
- 1 tbsp. dried oregano or to taste
- 2 tbsp. chili powder
- Salt and pepper to taste
- 4 cups fresh tomatoes, coarsely chopped
- 2 ears of local corn kernels cut off
- 2-4 cups beef stock water or vegan substitute
- 1-2 tbsp. of honey
- 2 cups Weatherbury Farms black turtle beans
- Cornstarch Optional
- Optional Toppings: sour cream or vegan substitute, chopped green onions, fresh cilantro and lime wedges
Instructions
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Wash beans and drain. Cover with cold water. Discard floaters and soak 4 to 8 hours in cool place. Drain. Add 6 cups of fresh water. Cover and bring to a boil. Simmer until soft, 1½ hours.
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Heat olive oil in large cast-iron Dutch oven over medium-high heat. Add ground beef, breaking up with a spoon. Cook until done; drain off fat and discard.
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Add the garlic and onion and continue to cook until they are translucent.
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Add the peppers and chilis, and then stir in the spices: cumin, oregano, chili powder, salt, pepper until all the ingredients are well coated.
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Add the honey, freshly chopped tomatoes and beef broth.
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When the stew begins to reach a slight boil, reduce the heat to simmer and add the black turtle beans. Cover and cook for 30 minutes.
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To thicken the chili, mix equal parts cornstarch with water, and then add to chili, stirring slowly until desired consistency is reached.
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Serve with your favorite toppings!
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