Five-Grain Chili

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Five-Grain Chili

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Published prior to 2008

Chili made with grain is the perfect answer to adding fiber and flavor to your diet. My family much prefers this mixture of grains to beans, since none of us can tolerate the aftereffects of beans. Don't let the number of ingredients scare you away; it's well worth the effort.

1 pound ground beef
2 tablespoons peanut oil
1/2 cup coarsely chopped onion
1/2 cup coarsely chopped green pepper
2 cloves garlic, crushed
2 tablespoons chili powder
1 tablespoon paprika
1 teaspoon oregano
1 teaspoon cumin
1 tablespoon King Arthur Unbleached All-Purpose Flour
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon cayenne
8 cups chicken stock
1/2 cup hearty red wine
2 14 1/2-ounce cans tomatoes, chopped
1 10 3/4-ounce can tomato purée
2 bay leaves
1/2 cup corn (fresh, frozen or canned)
1/4 cup wheat berries
1/4 cup millet
1/4 cup brown rice
1/4 cup steel-cut oats

In a large Dutch oven, brown beef in 1 tablespoon oil. Remove beef and wipe excess fat from pan.

Add remaining oil, onion, pepper and garlic to Dutch oven. Sauté until onion is limp. Combine chili powder, paprika, oregano, cumin, flour, sugar, salt and cayenne. Sprinkle over onion mixture. Stir and cook for 2 minutes. Slowly stir in stock.

Add wine, tomatoes, tomato purée, bay leaves, corn, wheat berries, millet, brown rice and steel-cut oats to onion mixture. Bring to a boil, reduce heat to low, and simmer, covered, for 1 1/2 hours. Stir occasionally. Add more stock or water if mixture becomes too thick. Serve hot.

Note: This hearty chili is even better made one day and served the next. This allows flavors to develop and mingle.

This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 3, January-February 1992 issue.