I am experimenting with making chili the same way I make cholent; throw everything in the crockpot, turn it on low, and walk away. I did one whole bag of black beans soaked for 24 hours, 1.5 pounds of stew beef, an onion, a buttload of garlic, 6 chiles (3 anchos, 2 guajillos, 1 pasilla, or something like that; all snipped into bits with kitchen shears), a bunch of whole cumin seeds because I couldn't be bothered to root through our ENTIRE haphazardly thrown together spice closet and find the ground variety, a couple bay leaves, some Mexican oregano, a can of choppped tomatoes, and salt and pepper. This qualifies as a Vat-o-Chili.
I hope I don't burn the apartment complex down.
This chili is going to be the iron powerhouse chili. Black beans - very high in iron for plant material. Beef - high in very bioavailable heme-bound iron. I've heard the combining your plant iron sourcecs with your animal iron sources results in more overall bioavailability of plant iron. Sounds good to me, people. Stay tuned for results...
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1 comment:
Sounds delicious -- and you're inspiring me to finally use my crockpot! Every time I try to give blood my iron count is too low (which is really too bad, since I'm O-positive), so maybe Iron Powerhouse chili will help save lives!
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