Cracked Wheat Chili Recipe
Summary
Preparation Time25 MinCooking Time1 Hr 0 Min
Ready In1 Hr 25 MinDifficulty LevelMedium
Health IndexAverageServings6
Interest GroupGourmet
Ingredients
| Pinto beans | 1 Cup (16 tbs) | |
| Water | 3 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm) | |
| Onion | 1 Small | |
| Green chiles | 1 Can (10oz) | |
| Oil | 1 Tablespoon | |
| Tomatoes | 1 Can (10oz) | |
| Honey | 1/2 Tablespoon | |
| Cumin | 1/2 Teaspoon | |
| Leaf oregano - 1/2 teaspoon, dry | ||
| Basil leaf | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Coriander | 1/8 Teaspoon | |
| Cracked wheat | 1/3 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Cheddar cheese - 6 oz, well-chilled | ||
Directions
GETTING READY
1) Soak the beans in 3 cups of water overnight at room temperature.
MAKING
2) In a pot, cook the beans over the range for about 2 hours or until the beans are tender. Alternately cook in a pressure cooker at 15 pounds pressure in the soaking water for 10 minutes.
3) In a food processor bowl with a metal blade, process the garlic and onion until coarsely chopped.
4) Add the dried chiles and process until chopped medium-fine.
5) In a skillet, saute the onion mixture in 1 tablespoon oil over a medium-high heat for 4-6 minutes, until soft.
6) Add the tomatoes and liquid, honey, cumin, oregano, basil, salt and ground coriander to the processor bowl and
process until smooth.
7) Stir the cracked wheat and 1/2 cup water into the beans and bring to a boil.
8) Stir in the onion and tomato mixture, bring to a boil, then simmer covered over a low heat for 30-45 minutes, stirring occasionally until thick.
9) In a processor bowl with the shredding disc, process the Cheddar cheese until shredded.
SERVING
10) Spoon over brown rice on individual serving plates, top each with 1 oz shredded cheese and serve immediately.
1) Soak the beans in 3 cups of water overnight at room temperature.
MAKING
2) In a pot, cook the beans over the range for about 2 hours or until the beans are tender. Alternately cook in a pressure cooker at 15 pounds pressure in the soaking water for 10 minutes.
3) In a food processor bowl with a metal blade, process the garlic and onion until coarsely chopped.
4) Add the dried chiles and process until chopped medium-fine.
5) In a skillet, saute the onion mixture in 1 tablespoon oil over a medium-high heat for 4-6 minutes, until soft.
6) Add the tomatoes and liquid, honey, cumin, oregano, basil, salt and ground coriander to the processor bowl and
process until smooth.
7) Stir the cracked wheat and 1/2 cup water into the beans and bring to a boil.
8) Stir in the onion and tomato mixture, bring to a boil, then simmer covered over a low heat for 30-45 minutes, stirring occasionally until thick.
9) In a processor bowl with the shredding disc, process the Cheddar cheese until shredded.
SERVING
10) Spoon over brown rice on individual serving plates, top each with 1 oz shredded cheese and serve immediately.
Chef
