Dried Cherry Chili

Dried Cherry Chilli

Very Delicious!
(Adapted from Seasons & Celebrations)
Serves about 8

 

Ingredients:
• 2 Cups Organic Chicken Broth
• 4 oz. Dried Tart Cherries or Cranberries Chopped
• 1 TBSP Olive Oil
• 1 Cup Chopped Red or White Onion
• 2 TBSP Chopped Garlic
• 2 tsp. Finely Chopped Jalapeno (or more to taste)
• 1 Lb. Manchester-Farms Organic Grass-Fed Ground Beef
• 1 Roasted Red Bell Pepper, Chopped
• 1 TBSP plus Chili Powder (or more to taste)
• 1 ½ tsp. Ground Cumin
• 1 tsp. Ground Coriander
• 1 tsp. Dried Mustard
• ½ tsp. Dried Oregano
• 2 (14.5 oz.) Cans Chopped Fire-Roasted Tomatoes, Un-drained
• 1 (15 oz.) Can Black Beans, Drained & Rinsed
• ¼ Chopped Fresh Cilantro

Garnishes:
Corn or Flour Tortilla Crushed, Chopped Red Onion, Sliced Avocado, Sour Cream

Directions:

Heat 1 cup of broth in a saucepan until just simmering. Place cherries in a small bowl. Add hot broth and set aside.

Heat oil in a large saucepan over medium heat. Add onions, sauté’ until onion is soft, add garlic and jalapeno and cook about 1 minute.  Add Ground Beef, cook and until no longer pink.

Add bell pepper, chili powder, cumin, coriander, mustard and oregano. Turn heat to med. high and cook. Stir occasionally, a couple of minutes.  Add tomatoes and remaining broth. Bring to a boil. Reduce heat and simmer, uncover and cook for 5 minutes.

Stir in beans, cilantro and cherry mixture and cook until thoroughly heated.
Serve with garnishes!

2 thoughts on “Dried Cherry Chilli”

  1. It’s a shame you don’t have a donate button! I’d definitely donate to this excellent blog! I guess for now i’ll settle for book-marking and adding your RSS feed to my Google account. I look forward to fresh updates and will share this site with my Facebook group. Talk soon!

    1. Thank you! I am new to this and do not know about the donate button. Can you clue me in? I am trying to set a day each week to update, but it probably will not be until September. Is there a day that you would suggest?
      Thank you for your support!
      Best,
      Margie
      Manchester-Farms

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