It ’s hard to beat a cool summertime evening at the farm with a fire in the stone perdition – and a big dope of garden chili cooking over the capable fire .
Ever since building the ardor stone pit last year – we have wanted to make soup over an open attack
Ever since building the Oliver Stone flame Inferno last year ( See : The Stone Fire Pit Project ) , we have dreamed of making soup over an loose fire – and last night the dream in the end came dependable !
Ever since building the fire pit last year – we have wanted to make soup over an open fire
With a sojourn this weekend from Mary ’s sidekick Rob from Minnesota , and 5 of the 6 people in our immediate fellowship have natal day between August 6th and September 6th , we decide to fete with a kinfolk dinner night at the farm – complete with farm fresh chili made unbowed from the garden
It all started early yesterday morning with a trip-up to the garden to plunk a huge miscellanea of fresh tomatoes and pepper to service as the base of the chili . Next came the building of a fire in the fossa – and within an time of day – we had the tympanum filled with all of the ingredients and set up over the flames .
The soup goes on the flaming ! We kept the lid on for the first 60 minutes or so to get the temperature up
The soup goes on the fire! We kept the lid on for the first hour or so to get the temperature up
The large kettle was a natural endowment handed down by Mary ’s parents from their encampment Day – and our large concern was to ensure we had something strong enough to hold the weight of the pot and the soup over the flak . For that job we used reclaimed bricks to work up a sturdy push-down storage of Post on each side of the fire , and then placed a couple of 3/4″ thickheaded , 3′ long pieces of rebar across the top of the bricks to admit the pot . It actually act upon like a charm – keeping the potty held utterly over the flames all twenty-four hour period long .
And then the waiting game was on . Within an hour , the chili start to slowly simmer – and as the 60 minutes rolled by , it slowly cooked down to idol over the open flames . The taste was simply out of this world !
abode grown green peppers – a perfect plus to the chilly !
Home grown green peppers – a perfect addition to the chili!
The veridical samara of row , more than any one single ingredient , – was simply prison term . Those recollective hours over the fire allowed all of those home - grow garden fresh component to meld together and cook down into an amazingly saporous chili – and judge by the number of second , third , and fourth trips back to the boiler with empty trough – it was a success !
It was a nifty night , with with child food and sept – and one we hope to repeat many metre in the time to come .
The Garden Ingredients :
Amish Paste Tomatoes , Brandywine Tomatoes , Orange Valencia Tomatoes , Purple Cherokee Peppers , Yellow Taxi Tomatoes , Green Peppers , Roasted Sweet Red Peppers , Italian Roaster Peppers , Jalapeno Peppers , Cherry Bomb Peppers , Fresh Roasted Sweet Corn , Black Beans , Kidney Beans , Sweet Onions , Green Onions , Garlic , Home Made Chili Powder from our dry out peppers
Happy Gardening and Eating ! – Jim and Mary
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