This morning I presented this chili on CBC's Weekend Morning Show with host Terry MacLeod.
Happy Pride Celebrations!
The chili will not be these bright colours at the end of cooking.
1 kg ground beef (I used Halal beef, available at Millad’s Supermarket on Notre Dame and Halal Meats and Specialty Foods on Maryland)
2 red onions, thinly sliced
3 cups black eyed beans (cooked from dry, soak overnight)
1 chipotle pepper (can be purchased tinned) or 1 tsp dried
1 Queer beer (in Manitoba, Half Pint’s)
1/2 cup dark chocolate callates (chips)
3 cups chopped tomatoes (tinned, unsalted)
2 red or yellow pepper (large chopped)
1 cup corn (frozen or fresh)
1/4 cup chopped cilantro
1 tsp chili powder
1/4 tsp ground cinnamon
1 tbs olive oil
1/4 tsp smoked paprika
1/4 tsp dried chipotle peppers
1 head roasted garlic
2 tbs molasses
salt and pepper to taste. (I used Pink Himalayan, for pride colours)
Using a slow cooker is a nice way to make flavours intense and round them out. In a sauté pan, sauté one medium chopped onion. When caramelized, add to slow cooker. Brown the ground beef. Add to slow cooker. Put slow cooker on high setting. Add beans. If tinned, rinse thoroughly to remove tinny taste. Add tomatoes, pepper, cumin, cilantro, paprika, chipotle peppers, roasted garlic, molasses, and chocolate. Stir in well. Add beer. Cook through the day or overnight. Blue Corn Tortillas or garnish with borage flowers.
Red - peppers, tomatoes, chilies
Orange - peppers
Yellow - peppers, corn
Green - Herbs
Blue - Garnish of borage flowers and corn tortillas
Violet - Purple onions
Additional colours represented are pink salt, brown meat and molasses, spices, black and white beans.
To make vegan chili, leave out the ground beef and add 1 cup bulgur in slow cooker. It gives the look and texture of beef chili.