Ingredients and Weight:
- Rhubarb: 500 grams
- Red bell peppers: 3, seeded and chopped
- Ground beef: 500 grams
- Onion: 1, chopped
- Garlic: 4 cloves, minced
- Jalapeno peppers: 2, seeded and chopped (can adjust for spice level)
- Tomato sauce: 1 cup
- Kidney beans: 1 cup, cooked
- Salt: 1 teaspoon
- Black pepper: ½ teaspoon
- Sugar: 2 tablespoons (optional, to balance acidity)
- Chicken broth or water: 2 cups
Preparation Time:
- Preparation: 30 minutes
- Cooking: 1 hour to 1 hour 30 minutes
Difficulty Level:
[Level 3] - Moderate. Requires cutting and sautéing skills.
Preparation Method Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- In a large pot, brown the ground beef over medium-high heat until no longer pink. Remove excess fat and drain.
- Add the chopped onion and garlic, and cook for 2-3 minutes until fragrant.
- Stir in the chopped rhubarb and bell peppers. Cook for 5 minutes.
- Add the jalapenos and cook for another minute.
- Pour in the tomato sauce, chicken broth or water, and season with salt and black pepper. Bring to a boil.
- Reduce heat, cover, and let simmer for about an hour, stirring occasionally.
- Add the cooked kidney beans and sugar (if using) to balance the flavor. Adjust seasoning if necessary.
- Serve hot with rice or as a chili con carne for tacos or tortillas.
Nutritional Information: (Per serving, assuming 8 servings total)
- Calories: Approximately 350-400 calories per serving (depending on additional toppings or sides)
- Fat: 18-22 grams
- Carbohydrates: 30-40 grams
- Protein: 25-30 grams
Dish Characteristics:
- Rhubarb adds a unique sourness to the chili, creating a delightful contrast with the spicy peppers and rich meat.
- The dish is hearty and perfect for colder weather or as a meal with hearty breads or grains.
- Can be customized with different toppings or served as a base for other dishes like tacos or casserole.
User Comments:
- "The rhubarb really gave this chili a unique flavor! It was quite delicious." - John Doe
- "This was my first time trying rhubarb in chili - it was an interesting experiment that paid off." - Jane Smith
- "The sourness of the rhubarb balanced out the heat of the peppers perfectly." - Emily Johnson
Special Precautions and Tips:
- Rhubarb should not be eaten raw, as it is toxic in its raw form. Make sure to cook it thoroughly before adding to the chili.
- Adjust the heat level by adding or subtracting the jalapenos or using different types of peppers as desired.
- If you want a smoother chili consistency, you can puree some of the rhubarb mixture before adding it to the pot.
