This recipe was featured during the September 20, 2014, cooking demonstration and sampling at the market. Students at the F.D. Myers Education Center of the regional WSWHE BOCES and guest chefs from the Saratoga & Glens Falls Chapter of the American Culinary Federation worked to create several dishes featuring market ingredients.
The event was co-organized by the Saratoga Farmers’ Market and BOCES Chef Instructor Maureen Clancy, who is also president of the local ACF chapter. The event coincided with the 30th Anniversary celebration for the market’s neighbor, the Saratoga Springs City Center.
Ingredients
*Ingredients can be purchased at the market
| 1.5 pounds ground beef* and/or chorizo*1 (28 ounce) can diced fire-roasted tomatoes
1 (16 ounce) can tomato sauce 1 (15.5 ounce) can pinto beans, rinsed and drained 1 (15.5 ounce) can kidney beans, rinsed and drained 1 (15 ounce) can black beans, rinsed and drained 1 small onion*, chopped 1 (4.5 ounce) can chopped green chiles 2 tablespoons chili powder 1 tablespoon minced garlic* 1 teaspoon oregano 1 pinch ground cumin |
Directions
| Cook and stir meat in a large skillet until completely browned, 7 to 10 minutes; transfer to slow cooker. | |
| Stir tomatoes, tomato sauce, pinto beans, kidney beans, black beans, onion, green chilies, chili powder, garlic, oregano, and cumin with the meat in the slow cooker. | |
| Cook on High for 4 hours or on Low for 7 hours. |
