I love chili, okay? It is one of my favorite foods any time of the year, but it’s especially comforting when the cold sets in and my feet are freezing. Kohlrabi Chili is just the thing to bring a little warmth to your winter season.
Gloomy, cold days, like today, are perfect for lounging around, catching up with laundry and television. Or, in my case, marathoning TV shows on Netflix. I often watch food shows, because I can have them on in the background while I do other things, like play Hearthstone on my phone or fold clothing. Lately I’ve been catching up with shows like Z Nation, which is a guilty pleasure, and Parks and Recreation, which I still haven’t finished.
The problem with relying on online streaming for my TV fix is that I often miss out on new shows until they end up on Netflix, if they ever do. I was really excited to hear about the new X-Files season. And I was even more excited to find out that David Duchovney and Gillian Anderson are resuming their roles as Mulder and Scully. Then the frustration that I wouldn’t be able to watch them as they aired set in. Thankfully, Fox has their own streaming service that doesn’t require a subscription to use with Chromecast, so I was able to cuddle up with a hot bowl of kohlrabi chili and get pulled into the X-Files all over again.
Actually, I had kohlrabi chili tacos that night, because the theme on reddit this week was chili. I didn’t really know what to expect out of chili tacos, but I drained off as much of the liquid as I could when I ladled some chili into a couple taco shells over some chicory greens (from my csa). Then I topped it with finely diced onion, diced grape tomatoes, and some buffalo wing cheddar cheese curds. It was surprisingly clean (I’ve made messier tacos in the past) and unsurprisingly delicious.
The chili was also great on top of cornbread waffles. This was actually my favorite of the ways I had it, because the crunchiness and sweetness of the waffles really took it over the top. Cornbread waffles alone could justify the decision I made when I bought my waffle maker. If you don’t want to make waffles, though, this kohlrabi chili is still great simply topped with red onion and shredded cheese.
Probably my favorite part about this chili is that it sneaks vegetables in and provides me with a way to use part of the gargantuan kohlrabi we received a while back from our csa farmers. The kohlrabi gives the chili a nice texture and adds its flavor to the overall dish without tipping you off that, gasp, there’s a vegetable in there. It’s beautiful, truly.
- 1½ lbs Ground Beef
- 1 Medium Onion, diced
- 2 Cloves Garlic, minced
- 1 Medium Jalapeno Pepper, minced
- 1 Large Carrot, grated
- 3 cups Kohlrabi, grated
- 1 Tbsp Chipotle Chili Powder
- 1½ Tbsp Cumin
- ½ Tbsp Oregano
- ½ Tsp Thyme
- 2 14.5oz cans Low-Sodium Kidney Beans, drained and rinsed
- 2 14.5oz cans Diced Tomatoes
- 2 Tsp Better Than Bouillon Reduced Sodium Roasted Beef Base
- 1 8oz can Tomato Sauce
- Salt and Pepper to taste
- Diced red onion and shredded cheddar cheese for topping
- Heat a dutch over over medium-high heat. Add ground beef and brown, breaking it up as it cooks.
- When the beef has browned and there's no more pink showing, stir in the onion, garlic, Jalapeno, carrot, and kohlrabi and cook until the onion is soft, about 3-4 minutes.
- Stir in the chili powder and cumin and cook for 2-3 minutes more.
- Add the remaining ingredients and stir to combine. Bring mixture to a boil.
- Cover and reduce heat. Simmer for 2-4 hours. Serve hot with diced onion and cheddar cheese alone or with fresh cornbread.
If anyone is interested in a recipe for the waffles, I based it on this one from Dessert Now, Dinner Later. I was working from memory, and I substituted diced red onion and chopped buffalo wing cheese curds for the scallions, cheese, and jalapeno and olive oil for the butter in the original recipe, but that’s about where my deviations end.