Makes 4 quarts
+ 1 yellow onion
+ 1 head garlic (yeah, a whole head)
+ 1 green pepper
+ 3 ribs celery
Chop vegetables. Add 2 tbsp walnut, pecan or other rich nut oil, saute onion on medium heat until brown.
Add remaining aromatic vegetables. Saute briefly. Your intent here is to produce some brown bits on the bottom of the pot. Use higher heat if necessary.
+ 1 can of diced or petite diced tomatoes is added with the liquid.
+ Fill the can with water and add that too. Do it twice. Scrape and deglaze the pot.
Simmer the mixture. You are trying to pull as much flavor out of the vegetables before adding the tomato juice.
The amount of water you add will be a matter of preference. More water obviously produces a thinner chili.
Add the longer-cooking grains earlier because their cooking time is about an hour. If you only use the barley then add it with the corn.
+ 1 cup whole grains (I used 1/2 cup pearled barley and 1/2 cup kamut - the kamut takes longer to cook).
Simmer this mixture for about 20 minutes.
+ 1 big can (about 48 ounces) of tomato juice.
+ Chili powder (about 4 tbsp to start)
+ Get some chipotle powder. Use this to adjust the heat.
+ Use fennel powder to add sweetness. About 1 tsp.
+ Coriander adds earthiness. About 1 tsp.
+ Black pepper adds depth. About 1 tsp.
+ 1 can black beans with liquid
+ 1 can kidney beans with liquid
Simmer 20 minutes.
+ 1 bean can of frozen yellow corn
+ salt to taste
Simmer 10 minutes.
At the table, squeeze a lime wedge into the chili. Do not cook the lime juice.
Add avocado if you want.
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