Garlic Balsamic Chili

1 lb ground beef and/or lamb

1 ¾ cups mixed dry beans (pinto, cranberry and kidney)

1 4” piece of dashi kombu

3 cloves of balsamic garlic, about ½ Tbsp. minced

2 medium cloves garlic, about ½ Tbsp. minced

1 serrano or jalapeño pepper, minced seeds removed

1 onion, chopped

1 ½ cups broth from beans

14.50 oz tomato sauce

14.50 oz diced tomatoes

2 tbsp olive oil

1 tsp seasalt

1 tsp cumin

2 tsp chili powder

2 tbsp Garlic Balsamic vinegar

Garlic cheddar cheese, grated

Cook dry beans in a pressure cooker.

Soak 1 ¾ c. beans overnight in a bowl with water covering the beans by at least an inch.

Drain the water out of the beans.

Place kombu to soak in a bowl half hour before cooking beans. When soft, chop into smaller pieces. Reserving water for cooking.

Put beans in the pressure cooker with water to cover, dash of salt, kombu and the kombu soaking water. Close pressure cooker lid. Turn heat on high.

When steam comes out of top. Reduce heat to low. Simmer for 15 minutes and turn off heat.

Let cool for 5 – 10 minutes, release the steam. Uncover and cool open for 10 - 15 minutes.

Prepare Chili

Begin by preparing the beans.

Sauté the onion, pepper and garlic in oil.

Add ground meat and stir occasionally until meat is browned.

Add bean broth with cooked beans, tomatoes, tomato sauce and spices. Stir well.

Cook uncovered for one hour, stirring occasionally to prevent sticking and burning.

Add Garlic Balsamic vinegar and stir well. Serve with grated garlic cheddar cheese.