Week 30--Corn

Last week at the farmers market I found some amazingly sweet (and Organic!) corn.  You may not be aware but about 98% of sweet corn found on the market is genetically modified.  If you haven't already done so, I recommend you watch any of these documentaries:  The Future of Food and/or The King of Corn.  In these you will hear astounding stories of farmers and their experience with Monsanto, a firm who has monopolized the corn market, but also other grains and seeds such as wheat, soy, sorghum, and alfalfa and has genetically modified the grains to produce a certain yield and/or characteristic.  The process is not natural.  Scientists are experimenting with grains and seeds at the gene level, removing and replacing DNA particles with venum-type components whose effects cannot be accurately  measured in such a short span of time.  What's worse is that these grains and seeds are freely distributed (and consumed!) in this country and around the world and we are not aware of their prevalence.  If you eat any non-organic wheat, soy, or corn, you are consuming genetically modified grains.  It's in your toast, cheerios, yogurt, ketchup; you name it, if it's not organic, it's probably there. Scary stuff indeed.

Enough preaching, let's get to the food :)

This week I prepare for you a Red Bean and Sweet Corn Chili.  I added beef but you can certainly keep it vegan but omitting it.  Here is what you will need:

Ingredients

1lb. Organic, 100% grassfed ground beef (I used the Trader Joes brand)

4 cups of corn kernels (from 2-3 ears of corn)

4 cups of cooked red beans (use canned beans if you must.  I can't get myself to do that, I'm too Mexican that way!) 

1 large onion, finely chopped

1 large red bell pepper finely chopped

1 jalapeno, seeded and stemmed and chopped (Use more if you like more heat.  I made it mild to keep it kid-friendly)

3 to 4 cloves of garlic minced

6 to 8 roma tomatoes chopped

1 cup of beer

1TB cumin

1/4 cup chopped cilantro

Vegetable or chicken stock as needed (Preferred, although I just used water)

3 to 4TB ground chili (I used Guajillo but if you want a milder chili use California or New Mexico)

1tsp olive oil

salt and pepper to taste

Directions

1. Start by browning the ground beef in the olive oil.  Once no longer pink add onion and peppers and continue to cook until vegetables soften.

2. Add beans, corn, cumin, ground chili, and garlic.  Cook until fragrant (about 2 minutes)

3. Add beer

4. Add tomatoes, cover and let simmer for about 10 minutes.

5. Add stock or water as needed to desired consistency.  Season to taste.

6. Continue to simmer for about 30 to 40 minutes (or longer if you desire).  About 5 minutes before turning off the heat add cilantro and cover.

7. Sprinkle with cayenne pepper for an extra kick and enjoy!