Bean and Barley Chili
On December 8, 2017 by Christy LarsenI enjoy soups and stews year ’round, but this pleasantly cool weather makes me want to hunker down with a stick to your ribs kinda meal. But, stick to your ribs sometimes also means, stick to your thighs {if you smell what i’m cooking}. This recipe is vegetarian, and very low in fat. I might be so bold as to say, Guilt Free. It uses dried beans, so it will cost you a bit of time in the soaking, but is well worth it.
I make a huge pot and freeze the leftovers; mainly because Mike is a meat eater. Say vegetarian chili to him, and all he hears is “I didn’t make dinner tonight.”
Bean and Pearl Barley Chili
1 bag 15 bean soup mix–beans only * save the flavor packet for something else
water for soaking beans
1 onion– diced
2 celery ribs–diced
2 carrots–diced
1 pasilla chile–diced
1 cup mushrooms–diced
1/4 cup chili spice mix
1/4 tsp cayenne
4 Tbs tomato paste
1 cup pearl barley –uncooked
6 cups liquid * I use 4 cups vegetable broth ad 2 cups beer
1 generous Tablespoon grated bittersweet chocolate
salt and pepper to taste
Soak the bean in water overnight or use whatever method you are most comfortable with for softening dried beans. Drain. In a heavy stock pot, cook onions, celery carrots, pasilla, and mushrooms in a bit of olive oil, until they soften and just begin to brown. Toss in chili spice and cayenne and give it a turn or two to coat everything. Add the pearl barley and stir to coat. Stir in the tomato paste, liquid, and chocolate, then toss in the beans and cook until they and the barley are tender. It should take about an hour over medium heat. Do not let boil, just simmer. Season to taste with salt and pepper. Serve with all your favorite chili fixins.
Antelope Guisado
On March 27, 2012 by sixtyacrebakerOnce a year Mike indulges in a good ol’ fashioned boys on the hunt, Hunt. The kind where they pack in meals, stoke a fire for warmth, group lug fresh kill, and walk for hours, in wet woods. Apparently it is a bonding experience. I am happy my husband hunts. What makes me more happy? He doesn’t care to have me by his side. We have a deal. He field dresses whatever he takes down and i will butcher & cook it. I find antelope to be mild, extremely lean and quite delicious. It is perfect for this spicy chili-esque stew.
Antelope Guisado
1 Tbs olive oil
2lbs antelope meat–in 1″ cubes
1 small white onion–chopped
1 red jalapeno–finely chopped
1 green jalapeno–finely chopped
1 pasilla chile–chopped
3 cloves garlic–coarsely chopped
1 tsp ground chipotle pepper
1 tsp ground cumin
1 tsp dried oregano
1 tsp salt
1 tsp black pepper
1 bottle lager (or your favorite beer)
14oz can whole peeled tomatoes
Preheat oven to 350F. Heat dutch oven over medium heat. Add olive oil and onions. Cook onions until they begin to brown on the edges. Add the meat and saute until beginning to brown. Toss in the green jalapeno, red jalapeno, pasilla, and garlic. Give it a good stir. Add the cumin, oregano, salt and pepper and cook for 3 minutes more. Add the beer and tomatoes, give another good stir. Cover, remove from heat and place in the oven for about 2 hours. Take a look at about 1 1/2 hours to make sure all the liquid has not evaporated. If it has, add a bit of water. You want the guisado to be a bit loose, but not soupy.
Serve with tortillas, a bit of sour cream and a sprinkling of cilantro
*this would be equally good with lamb, beef or pork