AgAmerica Recipes: Red Chili Con Carne
Few dishes are as universally popular as chili, and this “Red Chili Con Carne” from Forrest Pritchard’s new book, Growing Tomorrow: A Farm-to-Table Journey, brings together the best in produce and protein! Going back to the roots of the dish, who better to offer culinary advice on these farm recipes than the growers themselves? This recipe requires a few basic ingredients and your choice of ground meat to whip up a culinary delight.
AgAmerica brought attendees this recipe and more—along with Pritchard—to the Sunbelt Ag Expo in Moultrie GA, from October 20-22! AgAmerica was proud to sponsor Pritchard at 10:45 a.m. and 2:00 p.m. each day at the Hoss Tools Sustainable Living Speakers’ Stage for lively presentations on farming economics, modern food and more. Attendees could also stop by the AgAmerica Lending booth for recipe cards, books, and to meet Pritchard himself! But don’t worry. If you couldn’t make it, you can also find the recipe below.
Red Chili Con Carne
From Matt Romero Farms
Serves 2 to 4
-2 ounces red chile pods, stemmed and seeded
-4 cups water + extra as needed
-1 pound ground meat (beef, pork, turkey, elk, or buffalo)
-1/4 cup unbleached all-purpose flour
-1 tablespoon chopped garlic
-2 teaspoons kosher salt
- Place the chiles in a large saucepan and cover them with water. Cover the pot and bring to a boil; boil for 20 minutes. Remove from the heat and let the chiles soak for 10 minutes. Drain the chiles, reserving the cooking liquid, and place them in a blender with 2 cups of the cooking liquid, adding up to 3 cups if necessary. (Caution: Do not overfill the blender.) Puree at the highest speed until smooth, 4 to 5 minutes.
- Brown the ground meat in a heavy-bottomed 6-quart Dutch Oven over medium heat. Add the flour, garlic, and salt and cook for 5 minutes. Add the pureed chiles and 4 cups water. Simmer for 15 minutes, adding water if necessary to thin the chili to your desired consistency. Serve with your favorite accompaniments.
Recipe from Growing Tomorrow: A Farm-to-Table Journey in Photos and Recipes, copyright Forrest Pritchard, 2015. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com.
Find this recipe and more by Forrest Pritchard in his new book. Plus, you can download the exclusive AgAmerica recipe cards right here!
AgAmerica Lending has a long history of helping agribusinesses from coast to coast and everywhere in between to grow their operations! It’s our pleasure to offer low interest rates on land loans and ag loans, long amortizations, and an outstanding 10-year line of credit.