Green Tomato and Tomatillo Chili

We had a late October frost (and snow) that killed some of our more tender plants around here, but then the weather warmed up and has been above-normal for the past couple of weeks or so. Thus we’ve had some tomato plants, delicate herbs and even a few tiny peppers holding on for dear life. Kale, chard, onions, woody herbs and beets are all around til the hard frost, so I’m letting them be while I use up what’s on their last legs in my fridge and from the garden. I cleared the green tomatoes and pulled and tossed the spent plants (always a depressing activity, although it’s better than seeing the lonely stems peeking out from the top of a snow drift) and washed up the tomatillos that had been kicking around in the fridge for a few weeks from our last CSA drop-off. What to do, what to do? How about some green chili for a night that the temp might flirt with freezing?

Green Tomato and Tomatillo Chili

Brown up 1/2 – 1 pounds of ground beef  (Chestnut Farms). Add 1 chopped onion and 2 – 3 chopped cloves of garlic, and 2 chopped hot peppers (or to taste) (CSA/ farmer’s market/ garden). Season with salt, pepper, cumin. Add 1 – 2 pounds of chopped tomatillos and green tomatoes (see above). Cover and let cook over medium heat – check and stir every few minutes, adding a bit of liquid if too dry (broth, wine, beer are good options, although I didn’t have to add any). Add 1 – 2 cups of cooked beans: kidney, black, or white (I had tongue of fire shell beans frozen from the CSA this summer). Heat through, adjust seasonings, eat local even in late November.

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