Laurel Urban Farms—Garden Harvest Chili with Pink Panther

As the harvest season draws to a close, one thing we get excited about is chili. Chili gives us a way to include the end of season tomatoes, peppers and fresh herbs in a hearty and low fat way. We often use deer meat as our protein in this dish, but you can use ground chuck as well.

INGREDIENTS

1 pound ground deer or beef

1 quart canned tomatoes (32 oz)

2.5 pound fresh tomatoes (blanch, remove skins and gently cook down for 15 minutes)

3/4 cup diced mixed sweet peppers

2 small yellow onions (or one large)

3 cloves pressed fresh garlic

1/2 cup fresh finely chopped parsley

1/2 cup fresh finely chopped oregano

1 teaspoon chili powder

1/2 teaspoon cumin

1/2  Teaspoon Tony Cashere’s

1 teaspoon Laurel Urban Farms Hot Sauce

Salt and Pepper to taste

1 (15 oz.) can kidney beans (optional)

 

DIRECTIONS

Process fresh tomatoes by blanching in boiling water for 30 seconds, transferring to a ice bath and peeling skins off. Chop tomatoes, bring to boil, lower temperature to a simmer for 15 minutes.

In a stock pot, brown ground meat and add the 1 tsp Pink Panther hot sauce when browned through.

Saute onions in a spoonful of bacon grease, cooking over medium heat, stirring until the onion is translucent. Combine with the ground beef and stir. 

Add in canned tomatoes, fresh tomato sauce, chili powder, fresh garlic, fresh herbs, Tony’s, cumin, and diced peppers and combine by stirring the pot. Add your kidney beans (if desired) and adjust for personal spice, salt and pepper taste. Want more hot sauce? Do it! Want more cumin? Don’t be shy. Want it a little thinner? Add a 1/4-1/2 cup of water. Customize this recipe  to your personal needs.

Bring to a boil and cook uncovered for 20-30 minutes so that all of the flavors meld.

Top with your favorite toppings: shredded cheese, more hot sauce, cowboy candy, sour cream, green onion, seasoned oyster crackers (just a few ideas) or serve with cornbread