Almost everyone loves a good bowl of red, and lots of sweet onion make this version a crowd pleaser. Like most soups and stews, it will taste even better if made a day or two ahead.
2 pounds Oso Sweet Onions, sliced (about 1/3 inch)
Avocado Salsa (recipe follows)
In a large soup pot, heat 2 tablespoons oil. Stir in onion, bell pepper, and 1/2 tablespoon salt; saute onion and bell pepper until just wilted, about 5 minutes. Remove vegetables; reserve. To the same pan, heat 2 tablespoons oil; meanwhile, lightly salt meat. Brown meat on all sides in hot oil in batches. (Do not crowd pan or meat will not brown well.) (Add a little more oil to the pan as you go, if needed.) Stir in garlic and remaining spices; stir to coat meat. When spices become aromatic, about 3 minutes, stir in ale. Simmer, covered, until meat is just tender, about 1 hour; stir in reserved sauteed vegetables and beans; simmer, covered, until vegetables are cooked but still hold shape, about 15 minutes. Mix cornmeal with water; stir into chili. Cook uncovered until mixture thickens slightly, about 10 minutes. If necessary, add salt to taste. Serve chili along with condiments.
Yield: 12 servings
*12 ounces of ginger beer or gingerale and 1-1/2 cups of water can be substituted for ale.
1 cup chopped Oso Sweet Onion
Mix onion with tomato, vinegar, red pepper flakes, and salt. Gently fold in avocado. Chill 1 hour to marry flavors. Serve at room temperature.
Makes about 3-1/2 cups
Serving suggestions pictured above:
©Oso Sweet Onions