I am dedicating today’s post to my new friends, Jan and Scott, from Utah! They own and run the Escalante Yurts in south central Utah and are the most gracious hosts and wonderful people! I recently vacationed there, hiking and searching for cool rocks. Jan and Scott had some great insight into where the best spots are and are just all-around great people whom I really enjoyed talking to! Of course, I introduced them to Forensic BBQ! We are looking forward to cooking for them when they come to visit Michigan!
Today’s dish was actually super simple. It was the prep work that took a bit. I used dry pinto and red kidney beans, so I had to soak them for 24 hours and then simmer them. I also took the time to slice and dice the peppers and onions. Because I had been gone for 10 days, Mr. FBBQ and I had a ton of leaves to rake, so it was nice to have these veggies prepped and ready to go when I started the cook.
To start, I added vegetable stock to a large pot. To this, I added the beans, the peppers, and the onions. Allowing this to simmer for a bit, I minced some garlic and added that after a bit.
Mr. FBBQ helped me make my own seasoning for this chili!! We used cumin, garlic powder, onion powder, chili powder, and oregano. It turned out great! The house smelled so delicious while this dish was cooking. Once I whisked everything together, I set it aside to be the last thing I add to the dish.
Once the veggies have softened up in the pot, add the corn (I opted for frozen corn) and a can of diced tomatoes.
Lastly, add the seasoning! Allow the dish to simmer for a bit longer to soak up the seasoning. Serve hot! I had a lot left over, so I froze some of it to eat at a later date.
Thank you again to Jan and Scott for the amazing yurt and the special spots to hunt for rocks and explore and the use of the Jeep!! You guys are great!!!!