By Jessica Cameron
NOTE: Recipe intended to be cooked in a solar oven.
Makes approximately 10 cups of chili (volume of the solar pot)
- 1/3 cup of dried kidney beans
- 1/3 cup of dried black beans
- 1/3 cup of dried pinto beans
- 2-3 cups of tepid water
- 2 tblsp of olive oil
- ½ lb of lean ground beef (less than 15% fat)
- 1 cup of diced white onion
- 4 cloves of diced garlic
- 1 medium green bell pepper diced
- 1 -16 oz can of diced tomatoes low sodium
- 1 -12 oz bottle of dark beer (suggestion: Negra Modela)
- 3 tblsp of Worcestershire sauce
- 2 tblsp of tomato paste
- 2 chipotle chilies in adobo sauce finely chopped
- 2 tsp of unsweetened cocoa powder
- 1 tblsp of sweet paprika
- 1 tblsp of cumin
- 1 tblsp of dried minced green onion
- 2 tsp of dried roasted garlic
- 1 tsp of lemon pepper
24 hours before preparing the chili in one bowl mix all the dried beans and soak in 2-3 cups of tepid water. Cover and soak at room temperature for a minimum of 12 hours. (Cold water will not soak in as quickly and thoroughly, hot water will make them bitter)
One the day you intend to cook the chili, take your half pound of lean ground beef, and brown in a cast iron skillet with 1 tablespoon of olive oil until browned. Move that ground beef to your chili pot. In the same skillet you browned the beef, over medium heat, sauté your diced onion and garlic in one tablespoon of olive oil until slightly browned and softened. Add that to your browned beef in the chili pot.
Into your chili pot go the rest of the ingredients. Mix until thoroughly incorporated. Cover the chili pot and place in your solar oven.
Follow the directions of your solar oven. We estimate this should take 3-4 hours on a sunny day.
Serve with these suggested toppings: sour cream, cilantro, shredded
cheese, fresh scallions, black olives. Enjoy!
This is the Solar Oven we use.
Along with the Chili, we're preparing a "Cheesy Mexican Cornbread" from www.BigOven.com. You can get it here.