It’s just about that time of year… the earth cools, football tailgates, and good warm food awaits. Check out this amazing fall recipe – Big Red Barn Chili via Boulder Locavore.
BIG RED BARN CHILI
I’m a firm believer in cooking chili the day prior to allow the flavors to blend well. In this case the heat calmed some by day 2 and the flavor had more depth. If you prefer more heat when eating, a dash of Tabasco or Pico-Pica sauce will brighten everything up.
Ingredients:
- 2 tablespoon olive oil
- 1 ½ pounds sirloin, cut into bit sized pieces
- 1 large yellow onion, chopped
- 2 large carrots, diced or shredded
- 1 quart tomatoes with liquid, diced
- 1-15 ounce can black beans, rinsed and drained
- 1-15 ounce can pinto beans, rinsed and drained
- 2 cups corn kernels, fresh or frozen/thawed
- 1 EACH (3 total) yellow, red and orange bell pepper
- 2 Anaheim chiles
- 1 tablespoon adobo sauce
- 1 tablespoon chili powder (choose the heat level you prefer)
- 2-3 tablespoon apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon granulated sugar
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Suggested garnishes: sour cream, shredded cheddar and Monterey Jack cheese, sliced scallions.
See the full prep instructions here.
