BEMIDJI, MINN. — Even though cold weather’s approaching, the nice thing about a great chili is that it’s a classic on casual menus year round: a one-pot dish that promises a deep, meaningful experience.
With its combination of Colusari™ Red Rice, grano, wild rice and sprouted brown rice—all cultivated and grown in the United States—Indian Harvest Whole Grain 5™ Blend brings textural and visual play into this delicious recipe for Deep-Dish Beef Chili.
Created originally for nutrition programs at elementary, middle and high schools, “This chili has universal appeal, is simple to prepare and offers the unexpected nutrition boost that comes from the Whole Grain 5 Blend,” says Coleen Donnelly, corporate chef for Indian Harvest. “A crowd pleaser on its own, it really shines when you offer toppings such as chopped jalapeño and red onion, shredded jack cheese and spicy—but cooling—cilantro yogurt sauce.”
Pack size is 6/2-lb. sleeves (34 ½-cup servings). For culinary support and recipes featuring Indian Harvest Whole Grain 5 Blend, call (800) 346-7032 or visit www.indianharvest.com.
About Indian Harvest
Indian Harvest Specialtifoods, Inc., headquartered in northern Minnesota, is a foremost U.S. producer and procurer of some of the world’s most distinctive varieties of grains, beans and legumes for foodservice. The company’s dedication to discovering and promoting lesser-known, heirloom grains and seeds is deep-rooted in its 34-year heritage of providing chef-driven menu inspiration and solutions to an evolving restaurant industry. For more information, visit www.indianharvest.com.
Whole Grain 5 Blend™ Deep-Dish Beef Chili with Spicy Cilantro Yogurt Sauce
Coleen Donnelly, Corporate Chef, Indian Harvest
Yield: 8 servings
½ t. vegetable oil
1 c. diced onion
1 T. chopped garlic
1 lb. lean ground beef
2 T. tomato paste
2 T. chili powder
½ T. brown sugar
¾ t. kosher salt
¼ t. ground black pepper
1¼ c. diced canned tomato
3 c. beef stock
8 oz. Indian Harvest Whole Grain 5 Blend™
1½ c. drained canned kidney beans
½ c. Spicy Cilantro Yogurt Sauce (recipe follows)
Directions
1. In an oven-proof pot large enough to hold all chili ingredients, heat the oil.
2. Sauté the onion and garlic until translucent.
3. Add the beef. Cook, breaking up the meat as it browns. Drain off the fat.
4. Add the tomato paste, chili powder, brown sugar, salt and pepper. Combine well and cook for 5 minutes, stirring occasionally.
5. Add the diced tomato and stock and bring to a boil.
6. Add the Indian Harvest Whole Grain 5 Blend. Cover with the lid or foil and bake in a 350°F convection oven for approximately 1 hour or until the rice is tender.
7. At service, stir the contents of the pan to mix well. Ladle an equal portion of chili into each of 8 bowls. Crown each portion with 3 T. Spicy Cilantro Yogurt Sauce or serve on the side. Offer toppings and mix-ins such as shredded cheese, chopped red onion and sliced jalapeño.
Spicy Cilantro Yogurt Sauce
1½ c. plain nonfat yogurt
½ t. ground cumin
1/8 t. cayenne
1 t. lime juice
¼ t. kosher salt
¼ c. chopped cilantro
Directions: In a bowl, combine all ingredients and mix well. Reserve chilled until service.
Chef’s notes: Try ground turkey in place of ground beef for a lighter touch. And kick up your chili powder by adding ground cumin, dried oregano, paprika and crushed red pepper.
Source: Indian Harvest
