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Country Vegetable and Bacon Chili




Source of Recipe


D'Agostino, NYC


Recipe Introduction


Topped with cheddar cheese and roasted pepper strips, this garden vegetable chili makes delicious use of spring and summer produce.


List of Ingredients




green bell peppers


4 slices bacon


1 cup chopped yellow onion


1 cup diced (about 1 medium) yellow squash


1/8 cup chopped celery


1 cup shredded green cabbage


1 cup fresh or frozen corn kernels


1 cup fresh or frozen lima beans


2 fresh jalapeño chiles, seeded and chopped


2 4-ounce cans green chiles, rinsed and drained


1 cup (1 8-ounce can) tomato sauce


2 teaspoons ground cumin


1 teaspoon dried oregano leaves


1 teaspoon salt


1/4 teaspoon black pepper


2 cups water


1 cup (about 1/4 pound) shredded sharp cheddar cheese


Recipe



Preheat broiler. Split green peppers in half lengthwise and remove stems, seeds, and membranes. Flatten peppers with the palm of your hand and place cut-side down on a foil-lined oven rack. Broil 2 - 3 inches from heat source for 7 minutes or until completely blistered. Transfer to a bowl of ice water for 5 minutes, then peel. Chop two of the peppers, slice remaining pepper into 1/4-inch strips, and set aside.

Heat a dutch oven (preferably cast iron) over medium-high heat for 1 minute. Add bacon and cook until crisp. Transfer to paper towels to drain, then crumble and set aside.

Discard all but 2 tablespoons grease from dutch oven and heat over medium-high heat for about 1 minute. Add onion, squash, and celery and cook for 8 - 10 minutes or until onion is beginning to brown. Add remaining ingredients except bacon, roasted peppers, and cheese and bring to a boil. Reduce heat, cover tightly, and simmer for 30 minutes.

Add bacon and chopped roasted peppers. Stir to blend thoroughly, top with cheese, and arrange roasted pepper strips decoratively on top. Place under broiler at least 5 inches from heat source for 1 - 2 minutes or until cheese is completely melted and beginning to bubble, being careful not to burn pepper strips. Let stand, covered, for 10 minutes before serving. Reheat over low heat.


Makes about 8 cups