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postThe chapter four chili recipe
by Andy Crouch for Culture Making

Chapter four of Culture Making begins with a description of our family’s chili—and has prompted several requests for the recipe. Ask and you shall receive . . . after a brief check to make sure that posting recipes isn’t an infringement of copyright (turns out it’s complicated, and actually a very interesting example of culture at work . . . ).

This receipe is adapted from the terrific cookbook Moosewood Restaurant Cooks at Home, where they call it “Red, Gold, Black, and Green Chili”:

1/2 cup bulghur
1/2 cup hot water
28-ounce can of canned tomatoes, undrained

Bring the bulghur, hot water, and about 1 c. of juice from the can of tomatoes to a boil in a small saucepan, then simmer until the bulghur is cooked.

3 Tbsp olive or vegetable oil
3 cups chopped onions
3 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
1 Tbsp Tabasco or other hot pepper sauce (we omit this—our kids would really go crazy!)

Sauté these ingredients together until the onions are soft.

2 green bell peppers, chopped

Add the bell peppers and sauté for 2-3 minutes. Chop the tomatoes right in the can and add them to the pan.

2 cups fresh or frozen corn kernels
1 1/2 cups drained cooked black beans (14-ounce can)
1 1/2 cups drained cooked red kidney beans (14-ounce can)

Stir in the corn and beans, and heat thoroughly on low heat.

Add the cooked bulghur, simmer for a few minutes longer, and salt if necessary.

We always top this with grated cheddar cheese.