Wheatberry chili
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Soft Wheatberries |
| ½ | pounds | Ground Turkey, Beef Or Chicken* |
| 1 | large | Onion (Or 1/3 Cup Dried Onion), chopped |
| 1 | cup | Celery, chopped |
| 1 | can | (14.5 Oz) Del Monte Chunky Tomatoes Pasta Style |
| 1 | can | (14.5 Oz) S&W Peeled Tomatoes, No Salt, chopped |
| 18 | ounces | V-8 Juice (No Salt) |
| 2 | tablespoons | Brown Sugar |
| ¼ | cup | Ketchup |
| Salt, to taste | ||
| Garlic Salt, to taste | ||
| Chili Powder, to taste | ||
| Cheddar Cheese, grated | ||
Directions
Soak "berries" overnight in 2 cups of water. Drain & rinse. Bring 3 cups of water to a boil. Add wheatberries & bring back to a boil. Simmer for 2 hours, stirring occasionally. Saute ground meat in a little oil, then add onion & celery. Cook until clear. Combine "berries", meat mixture & the remaining ingredients. Simmer one hour, stirring occasionally. Serve topped with grated cheese.
*may delete meat if vegetarian. Serving Ideas : Served with tossed salad and bread to feed a hungry group! NOTES : I got this recipe from a friend in the Cascade Bicycle Club. It doubles and triples easily for a crowd and freezes well also. Be sure to use the soft wheatberries not hard ones as they soften and cook easier.
Recipe by: Cascade Bicycle Club member Posted to MC-Recipe Digest V1 #507 by GCRC21A@... ( MARTI VERKUILEN) on 9 Ma, r 1997.