Viking Chili Recipe

Viking Chili
for making in a 4 quart slow cooker



Ingredients:

1/4 cup lentils
1/2 cup Pearled Barley
à follow directions on bag, or mix and soak both; skim off junk; heat 2 1/2 cups water with pinch salt; bring to boil for two minutes; turn off heat and leave on burner

One can - 15.5oz can of Chick Peas (garbonzo beans) (drained)
Three cans - 15.5oz can of Red Beans (drained)
One 4.5oz jar - Whole Mushrooms (drained)
2 cups of Onion (or 1/2 large onion), chopped in large chunks and sautéed after meat is done
One can – small – corn kernels (drained)


Meat:

1—1.5 lb of Meat (shredded)
à Recommended meats: Lamb Shoulder with bone; shredded beef, shredded pork, or go exotic with hestur, hvalur, etc.

à Brown the defrosted meat with two teaspoon (tsp) of olive oil and some spices (listed below)

à While meat is browning, stir in 1/4 of the spices listed below



Spices – mix all spices into a small mixing bowl:

2 table spoons (T) salt
1/4 tsp Peppercorns (cracked)
8 T of paprika
4 T of chili powder*
1/2 T of red pepper/cayenne *
1/2 T of Garlic Powder
* For Volcanic Viking Chili – double or triple spices, to taste, plus, add sliced jalapeno peppers.



Directions:

% Start pre-cooking the lentils and barley; Brown meat, adding spices; then add remaining ingredients to slow cooker and stir in with salt and peppercorns

% add 3 cups of water or until water reaches one inch below top of slow cooker (for thicker chili, reduce water, but doing so may char onions which float on top)

% one hour prior to serving: add 1 cup chopped red, yellow, or green pepper (for color); and add more water, as needed

% Cook in slow cooker for 4 hours on high or 8 hours on low



Optional condiments:

1 cup – chopped red, yellow, or green pepper (for color)*
1/4 cup - Freshly chopped scallions or onion
1 cup - Shredded cheese
* For Volcanic Viking Chili - add raw sliced fresh hot peppers (to your own daring)