Wednesday, May 22, 2013

Delightful 24 Carrot Gold Chili


Chili 2
Spring is in full swing and the days are gradually moving us towards the ‘molten lava’ temperatures.  Fortunately, we had some less than Spring like weather, making way for some of my favorites from Fall and Winter, or any other overcast laden, off beat day!  This chili is great for those who need somewhere to throw in some hidden nutrients, vitamins and minerals.  The chili itself isn’t heavy at all and the secret ingredient blends right in with all the other delicious goodies. In case you’re wondering about the name, it’s because there are carrots, grated and nestled about  this chili, simmered with the beef and onions into ambiguity.  Carrots lend their natural sweetness and earthy bluster to the other veggies already in tow.  Recipes like this are great for children and adults alike who sometimes fall short of their recommended daily allowances. Besides, it can be our little secret!  Additionally, the beef may be substituted with lean turkey or omitted altogether for vegetarian fare.
Recipe:
1 1/2 lbs. ground round, chuck or lean turkey
1/2 c. onion, finely chopped
2 carrots grated
3 cloves garlic, pressed or finely minced
1/4 c. chili powder
1 1/2 c. diced tomato
2  tbsp. brown sugar
2 tbsp. tomato paste
1 tbsp. fish sauce
1 tbsp. sambal oelek
1 15 oz. can dark red kidney beans, drained and rinsed
1 15 oz. can pinto beans, drained and rinsed
1 15 oz. can vegetarian beans with juices
SPST
In a medium heavy bottomed pot over medium high heat, brown beef with onion, carrots and garlic.  SPST.  Use a potato masher to break beef down into small morsels.  Once browned, drain off excess fat reduce heat to medium and add chili powder, tomatoes, brown sugar, tomato paste, fish sauce and sambal oelek. Stir and  simmer for 15 to 30 minutes, then stir in beans.  SPST.  Simmer until beans are heated through, about 10 minutes.   Serve with crackers or rice if desired.

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Smokinhotchef
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