Directions

1. 1

   Place the wheat berries in a large pot and add 3 cups of water. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered for approximately 1 hour, until the wheat berries are tender. Add more water during cooking if needed to maintain adequate liquid. Once tender, drain completely and rinse with cool water, draining thoroughly again.

2. 2

   While the wheat berries are cooking, chop the onion and green and yellow bell peppers into bite-sized pieces.

3. 3

   Place the chopped onion and peppers in a microwave-safe bowl and cook on medium power for 1 minute, or until they reach your desired level of softness.

4. 4

   In a 4-quart pot, combine the drained wheat berries, the microwaved vegetables, tomato sauce, diced tomatoes, beef broth, kidney beans, and white beans. Add the chili powder, hot pepper sauce, and black pepper, stirring well to distribute the seasonings evenly.

5. 5

   Place the pot on the stovetop over high heat and bring the mixture to a boil. Once boiling, reduce heat to medium-low and simmer uncovered for 1 hour, stirring occasionally. Continue simmering until the chili reaches your desired consistency. The longer it simmers, the thicker it will become. Taste and adjust seasonings as needed before serving.