For a very healthy rhubarb recipe, try this Rhubarb Chili Recipe, made with beef and pork. If you prefer, you can use all beef or all pork.
You can use fresh OR frozen rhubarb to make this yummy dinner recipe with rhubarb.
Everyone likes different and unique food ideas ... here is a delectable chili that will have others asking for the recipe!
Whoever said that rhubarb is useful just for baking rhubarb bread and pies and muffins?
Rhubarb is so very suitable to use when cooking dinner too!
I made this rhubarb chili for supper tonight, and it was extremely tasty!
I will definitely make this again soon!
**or 2 pounds ground beef or 2 pounds ground pork
1 pound **ground beef
1 pound **ground pork
2 medium onions, chopped
2 garlic cloves, minced (or add garlic flakes)
2 cans (10 oz. size, each) beef broth
1 can (28 oz. size) diced tomatoes
1/3 cup raisins
1 tsp. chili powder
1 1/2 tbsps. vinegar
1/4 tsp. salt
1/4 tsp. allspice
2 cups chopped rhubarb (fresh or frozen rhubarb)
2 cans (10 oz. size, each) black beans, (with liquid)
1/4 cup slivered almonds
Salt and pepper to taste, for frying meat
1 cup water, including 3 tbsps. corn starch mixed in, for thickening chili
Grated cheese, for garnish (optional)
In a large pan, over medium heat, cook the beef, pork, onion and garlic until done, and drain.
Add the broth, tomatoes, raisins, chili powder, vinegar, salt, and allspice, and stir to combine, and bring mixture to a boil.
Reduce heat, and allow to simmer, uncovered, for about 30 minutes.
Using a wooden spoon, gently stir in the rhubarb and the beans, and return to a simmer, allowing mixture to cook for about 15 minutes, or until the rhubarb is tender.
To thicken chili, bring mixture back to a boil, and stir in the water with the dissolved corn starch, stirring constantly with a wooden spoon to maintain boiling for about 3 - 4 minutes, then remove from heat.
Add the almonds and serve.
Makes 8 - 10 servings.
Enjoy this Rhubarb Chili!
Here (above) is a picture of the Rhubarb Chili that website visitor Raye S. submitted to me! She wrote:
Thank you Raye, for sharing your recipe success!
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