This recipe is a tried and true Cream City Cuisine “we make it up as we go along” rainy (or snowy, or blustery!) day stew.
We suggest using whatever in-season vegetables you find at your local farmer’s market, a concoction of spices you approve via CCC’s taste-test method, and any other additions you think appropriate to your chili masterpiece.
It’s more of a method than a recipe.
Farmer’s Market Chili
Assorted vegetables – Diced to uniform size. Suggestions: bell peppers, sweet corn (freshly cut off the cob or don’t bother), zucchini, squash, tomatoes, whatever you find in season at your local farmer’s market
Tomatoes – Canned diced or crushed to add that extra bit of juiciness, Rule of Thumb: keep a 2 to 1 ratio of canned beans to tomatoes in your chili for just the right amount of liquid
Garlic – Minced
Onion – Diced
Spices – Suggestions: chili powder, sweet or smoky paprika, seasoned salt, cayenne pepper, freshly chopped jalapeno (mild) or serrano (hot) or 1/2 can of Hatch green chilis if you can find ’em, sage or smoked chipotle tabasco sauce for a hint of smokiness
Beans – a variety of canned, chili beans being at least one can will ensure delightful chili flavor to build upon
Accessories – Suggestions: diced onion, shredded cheese, Fritos, cooked macaroni
Basically, the ingredient list is whatever you like and whatever you can find. Experiment, cook to taste, taste often, and have fun!
Heat a couple of tablespoons of oil in kettle (pictured here: Staub Cocotte) on medium heat. Add garlic and onion and saute until golden.
Add veggies and beans, stir and saute for 5 minutes.
Turn heat down to medium-low and add spices to taste. Cover and simmer for 1-2 hours, stirring and tasting occassionally.
Once done, top with cheese and/or diced onion and enjoy, serve on top of Fritos or macaroni, OR any combination thereof.