Serves: 8
Ingredients:
1/4 cup vegetable oil
1 medium yellow onion, finely chopped
2 lb. ground beef
1 cup split emmer farro*
1/4 cup chili powder
1 tbsp. cumin
2 tbsp. tomato paste
2 tbsp. paprika
2 tsp. kosher salt, plus more to taste
6 cloves garlic, finely chopped
2 (28-oz.) cans diced tomatoes with liquid
2 (15-oz.) cans pinto beans with liquid
2 large carrots, sliced in thin rounds
freshly ground black pepper, to taste
For Garnish:
1 tbsp. red onion, finely chopped
1 tbsp. cilantro, diced
1 medium avocado, sliced
Method:
Heat oil in a 6-qt. saucepan over medium-high heat. Add onion, and cook until soft, about 6 minutes. Add beef and split farro, cook, stirring, until browned, about 15 minutes. Add chili powder, cumin, tomato paste, paprika, salt, and garlic, and cook, stirring, until browned and incorporated, about 2 minutes. Add tomatoes, and bring to a boil; reduce heat to medium-low. Add beans and carrots and cook, stirring often, for about 1 hour; season with salt and pepper to taste. Garnish with red onion, avocado and cilantro.
*Potlatch Pilaf can be substituted for Split Emmer Farro
Recipe & Photo by Brooke Lucy