"There is a chili style for everyone - it can be adapted for carnivores or vegetarians, brimming with beans or bobbing with chunky vegetables. Not a meat eater? No problem - just double up on the beans. Crave more substance? Add a hearty grain to thicken the broth. Not too keen on spicy heat? Opt for sweeter peppers in place of hot."
"Feel free to tinker with the ingredients. Beef can be substituted with grass-fed bison, which is leaner and richer in protein and omega-3s than beef. Or switch to pork, ground turkey or chicken. (Substitute a lighter ale if you choose a lighter meat.) For a vegetarian version, omit the meat entirely and add an extra helping of black beans or another bean, such as kidney. Another grain, such as farro, or quinoa can be substituted for the barley."
October's crisp weather suits a simmering pot of chili that combines a tomato-rich stock with Southwestern spices and a pour of stout beer for a malty backbone. Barley grains thicken the stew and add texture and nutrients. The dish accommodates ground beef, bison, pork, turkey, or chicken, or becomes vegetarian by increasing beans such as black or kidney. Vegetables include onion, poblano and red bell peppers, and garlic, while flavor comes from tomato paste, chiles in adobo, ancho chili powder, cumin, oregano, and sweet paprika. Yield serves 4–6 with about one hour active time.
Read at The Mercury News
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