Chili, Again

This spring we bought some Biggie Chili plants at Glick's with the idea in mind that come September we could try making chili with home grown.  Today's the day!  I worked with Biggie Chilies from the garden, mostly red at this time of year but with some green mixed in, yellow onions from the garden, diced Opalka tomatoes from the garden in place of canned, and a whole bulb of home grown garlic.   Based on the last batch, I reduced the cumin and cocoa this time around. 
 
For the chili:
300g red and green Biggie Chili peppers, sliced into strips about 2 inches long
389 g yellow onions, sliced into strips
35 g garlic (a whole bulb)
1/2 t ground cumin
1 t ground yellow mustard
1 t paprika
3 T oregano
1 T unsweetened cocoa
1 bay leaf
4 cloves, whole
1/2 t ground cinnamon
1 stick cinnamon
1/2 t ground nutmeg
12 oz Vitamin Y
1152 g diced tomatoes
543 g cooked small red beans
47 g lime juice
1/2 t salt or to taste (added at least another 1/2 t "to taste")
1/4 t whole black peppercorns
1/4 t (heaping) whole cardamom seeds
1/4 t whole black mustard seeds
1 juniper berry


I heated the whole seeds, cinnamon stick, whole cloves, and bay leaf  in oil until the mustard popped (the cinnamon stick also uncurled), then added the dry spices and some beer to make a paste, cooked for a while, then added to the cooking peppers and onions. Diced tomatoes and cooked red beans were added last.  Did not use chicken or beef broth this time but added the rest of the beer for liquid then cooked down some. Flavors are blending really well but after sitting for 4 hours or so the heat has faded away, so this is a very flavorful but very mild batch.  Next time, better include some hotter peppers, like the Garden Salsa, or supplement with dried or ground red pepper.