Nothing says Fall like a pot of chili on a Sunday afternoon while enjoying a football game.  My garden is always brimming with the ingredients for a fresh batch this time of year.  I have often been asked for a chili recipe and my usual reply is that I do not have one. It is one of those meals that happens when you throw everything yummy and ripe in the pot and let it cook into heart warming deliciousness!

 As I  shared photos of the veggies getting ready to be transformed into dinner, I was urged to just write it down as I added the ingredients.  Welcome to the recipe for Garden Chili Batch #2. In my freezer, the chili is often named by the order the batch was made.  Do not be afraid to add, subtract, or substitute!  Every batch is just as amazing as the last.

• 8 quart basket of roma tomatoes
• 1 cup carrots, diced or matchstick
• 1 cup corn
• 1 large sweet onion diced about 1 cup
• 2 cups diced sweet bell peppers
• 1 cup diced hot banana peppers
• 1 pound ground sirloin
  
• 1/2 pound stew meat – beef
• 2 Tablespoons chopped garlic
• 1 Tablespoon crushed red pepper
• 1 teaspoon hot paprika
• 1 teaspoon cumin
• 1/4 cup unsulphured blackstrap molasses – can substitute sugar
• 2 – 16 oz cans dark red kidney beans
• 1 – 16 oz can black beans

In a large skilled brown ground sirloin and stew meat with the onions and garlic. This can also be done in a large stock pot if you are going to be cooking your stew on a stove top.

For this batch of chili, I washed the tomatoes and cut out any bruises or imperfections.  Many of the places the tomato attached to the vine were tiny and I threw them in the blender.  The skin blends smooth and is not even noticeable. If you want chunky tomato and no skin, poach the tomatoes, peel, and dice.

I usually use a roaster to let it simmer all day. The flavors combine in a delightful way.  The meat is tender and moist.  The entire house if filled with the smell of Fall and dinner is highly anticipated.

Add tomatoes, carrots, corn, onion, peppers, cumin, and paprika to the roaster with the browned meat, onions, and garlic.  Add all ingredients to the large stock pot if you are cooking on your stove top.  Be sure to make it your own at any step along the way.  If you do not want it very hot, add extra sweet peppers and omit the hot peppers.  I do not add the beans until just before it is finished.  The blackstrap molasses (or sugar) is the last thing I stir in.  Unsulphured Blackstrap Molasses is considered a super food.  It is nutrient dense and has high iron, magnesium, and potassium levels.  It’s low glycemic index makes it a great alternative to sugar in this recipe. Give it a try!

I had some hot paprika brought to me straight from Hungary by Claire.  I knew it would add a perfect punch!  Regular paprika would be a good option as well.  Now is the time to let it simmer.  It will cook down 1/3 to 1/2 the original volume and have a thick, deep tomato flavor.  I usually leave it at a gentle simmer 6 – 8 hours.  Stir completely at least 3 times each hour. About an hour before I am ready to serve is when I add the beans and molasses.

Enjoy with a fresh batch of Jalapeño Corn Bread.

Pack left overs for lunches or place in freezer zip lock bags an place in the freezer to enjoy another day. It freezes well and is a welcome meal to pull out of the freezer on a day you are running late getting home.  No need to stop at a drive thru when delicious garden goodness  is minutes from the table.

Enjoy!

Mom Cooks Clean