Wheat Chili
During a recent trip to Glacier National Park we stopped at the Wheat Montana factory store, a wonderful company that sells fresh ground flour, cereal and other assorted grain products. They have bakery/deli locations in six places in Montana but only one factory store right off Interstate 90 exit 274. They were nice enough to let us spend the night in their parking lot so we went shopping. They had Wheat Chili served hot in their deli and in packaged mixes to take home. We loved the hearty and rustic flavors. Now I just put the ingredients together myself and make it often. Check local natural food or health food stores. Many of them have Wheat Montana wheat berries used in this recipe. The wheat berries add a nice texture to the chili. Feel free to change the recipe to suit your taste in chili. You can use tomato sauce instead of diced tomatoes or adjust the spices to your liking. If you already have a chili recipe you love try adding the rehydrated berries to that recipe. I think you will be pleased.
Ingredients
1 cup wheat berries
2 Tablespoons vegetable oil
1 medium onion, diced
4 cloves garlic, minced
1 pound hamburger
2 cans diced tomatoes, 15 ounce can
1 can beef broth, 12 ounce can
1 Tablespoon chile powder
2 cups cooked pinto beans, optionalDirections
Combine 1 cup wheat berries with 3 cups of water in a saucepan. Simmer over low heat until water is absorbed. Depending on altitude it can be about 1-2 hours, then set aside.
In a pan over medium high heat stir diced onion in vegetable oil until softened and translucent. Add garlic and hamburger and cook stirring to breakup the pieces until hamburger has no more pink. Add the rest of the ingredients and simmer for 30 to 60 minutes.
If you want to include cooked pinto beans add them just before serving so they get warm but do not over cook. Adjust spice to your liking. I usually add additional cumin and powdered red chile.
Left-overs reheat nicely in the microwave or in a pan on the stove with a little added water.
Serves: 4
In a pan over medium high heat stir diced onion in vegetable oil until softened and translucent. Add garlic and hamburger and cook stirring to breakup the pieces until hamburger has no more pink. Add the rest of the ingredients and simmer for 30 to 60 minutes.
If you want to include cooked pinto beans add them just before serving so they get warm but do not over cook. Adjust spice to your liking. I usually add additional cumin and powdered red chile.
Left-overs reheat nicely in the microwave or in a pan on the stove with a little added water.
Serves: 4
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Note
You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.
We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.
