Fall Recipe: Big Red Barn Chili

Admin September 27, 2011 0

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.

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.
  • 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
  • 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.

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