Chili is one of those things I make semi-frequently. I'd say at least 4-5 times a year. It's perfect for fall parties, incredibly easy to make quickly and in large quantities, and really cheap. Normally, I make a version of my mother-in-law's chili (which I LOVE). It's not your typical forkable meaty fare. It has a much thinner "broth" with lots of beans and a ton of great flavor. I guess it's not your typical vegetarian version either because it doesn't include random veggies that do not belong in chili (like green beans and zucchini...like some sort of veggie stew with cumin and chili powder).
To make a version of my mother-in-law's chili, all you have to do is saute onions, garlic, and green peppers then dump in stewed tomatoes, beans (do not drain...just dump the whole thing in) and spices. Simmer for 20-30 minutes, and you're done!
Here's the ratio:
1 med onion
2 cloves garlic
1 green pepper (good...but, in a crunch, I've made it without the peppers)
1 large can stewed tomatoes
2 regular cans beans (For best results use a variety of beans...I usually use kidney beans, black beans, and chick peas.)
1 bay leaf, 1 Tbsp chili powder, 1 tsp cumin, and 1/2 tsp salt.
For kick, I like to add Cayenne pepper, hot sauce, or some dried chillies from my garden. Sometimes I add extra stuff like chili paste or liquid smoke.
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I've been wanting to make chili since August. Now that fall is finally here, I decided to make it last night. HOWEVER, in the spirit of conquering the food doldrums I wanted to try a different chili recipe. I used a recipe my aunt recently recommended to me that includes cashews and either raisins or molasses. I was expecting the flavor to be a lot different, but it really wasn't. It was good, don't get me wrong. It was really good. I think I'm going to use ideas from both of these chili recipes from now on.
Vegetarian Chili with Cashews
2 green peppers, chopped
4 medium onions, chopped
2 stalks celery, minced
2 cloves garlic, minced
1 large can whole pealed tomatoes
2 cans kidney beans (do not drain)
1 handful raisins or 1 Tbsp molasses (I used molasses)
1 tsp cumin
1 tsp basil
1 tsp oregano (I didn't include oregano because I didn't have any)
1 bay leaf
1 Tbsp chili powder
1/2 tsp salt
1/4 c red wine vinegar or apple cider vinegar (I used apple cider vinegar)
1/2-1 c cashews.
Saute veggies. Add cans, raisins or molasses, and spices. Simmer 20 min. Add vinegar and cashews. Simmer 10 more min. Serve (with corn cakes?).
I also added smoked paprika. My sexy husband thought the smoked paprika actually made the dish. I also liked the added bit of sweetness from the molasses. I could take or leave the cashews. I didn't think they added a lot. I couldn't taste the basil at all...probably not necessary. The vinegar...I think I actually liked it better before I added the vinegar.
The next time I make chili, I'll use the my mother-in-law's recipe but add molasses (or raisins) and smoked paprika.
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Do you have a favorite chili recipe?
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4 comments:
I've recently taken to adding chopped red bell pepper (when it's cheap)--it has a sweeter flavor than green and melds nicely with the rest of the flavors, and it sneaks in more veggies.
I also usually rinse my beans because that helps with (ahem) gas issues and cuts down on sodium. My mom always serves chili with pineapple because the fruit enzymes are also a good solution to the bean issue.
Finally, we usually eat our chili with pasta (elbow macaroni is a long-time favorite), cheese, and sour cream. You only need a little cheese and sour cream to provide a nice contrast to the chili, and the pasta stretches it.
Oh, and I love to freeze chili in single-serving containers for lunches (it's cheaper and more healthy than buying convenient lunches!). Okay, I think that's all for now.
I do love chili! But you know that.... I've made this chili at the last two UM-OSU tailgates in Ann Arbor, and both times it was a big hit!
"Tocksic Brew" Chili
There are two special ingredients to my chili: buffalo and dried Chipotle peppers reconstituted in Tequila. I use buffalo because I believe buffalo meat is a much healthier alternative to beef. If buffalo cannot be used, please use organic chicken or turkey (or venison!) instead. Please, no beef. The Tequila peppers provides a nice earthy taste with low heat. Nothing fancy, just a nice slow burn.
Ingredients:
5-6 DRIED Chipotle peppers
1 cup Tequila
1-2 lbs organic buffalo burger
1-2 lbs organic buffalo sirlion, cut into 1/2" cubes
4-5 spicy organic chicken brats, cut into 1/2" pieces
3 medium red onions, diced
3 medium Vidalia onions, diced
3 medium white onions, diced
1 garlic bulb (10 or so cloves), minced
3 green bell peppers, diced
1 red bell pepper, diced
1 orange bell pepper, diced
1 yellow bell pepper, diced
2 Hungarian peppers, minced
2 Jalapeno peppers, minced
1/2 growler of a locally brewed Porter
1 carton organic chicken stock
1 small can tomato paste
10 Roma tomatoes, diced
1 can black beans, rinsed
1 lb hunk of pork jowl bacon, rinsed and left whole
6 tsps chili powder (this will be added 1 tsp at a time)
6 tsps cumin (this will be added 1 tsp at a time)
3 tsps white pepper (this will be added 1/2 tsp at a time)
1 tsp salt (this will be added a pinch at a time)
1 tsp fresh ground pepper (this will be added a pinch at a time)
Directions:
1.) One day before preparing chili, destem and deseed dried chipotle peppers and place into a closed container with Tequila. Let set overnight.
2.) Chop brats and buffalo. Add to a large pot with some olive oil. Brown over medium heat.
3.) Chop onions, garlic, bell peppers, and hot peppers. Add everything to browned meat. Saute until onions are translucent.
4.) Pour in 1/4 growler of beer and 1/2 carton chicken stock.
5.) Chop tomatoes and add to mixture. Add tomato paste. Add beans.
6.) Plop hunk of pork jowl bacon into pot.
7.) Add 1 tsp chili powder, 1 tsp cumin, 1/2 tsp white pepper, a pinch of salt, and a pinch of fresh ground pepper. (This same spice mix will be added about every half hour until the chili is done.)
8.) Every half hour or so, add more beer and chicken stock to maintain desired thickness, and another batch of the spice mixture.
9.) After an hour and a half of simmering, strain the Chipotle peppers from the Tequila, chop, and add to chili. Don't forget to add the pepper-infused Tequila!
10.) After simmering for about three hours, remove pork jowl bacon hunk, and it's done!
11.) Pour a pint of whatever kind of beer you've been adding all along, serve and enjoy.
(It's even better the next day.........)
I feel like it's pretty coincidental that one of my friends just surprised me by dropping off some homemade vegetarian chili about an hour ago.
You could do Cincinnati-style chili and add chocolate. I've lived here for about fifteen years and never tried it, though, so no promises. I have to echo Cindy: pasta is definitely the way to go! We like rotini.
Nate is a fellow CU grad, someone I dated on and off during our sophomore and junior years. We got back together after graduation and five months later, on July 3rd, he proposed. We're getting married in February, which it can't come fast enough, but there's enough to do that time will fly. You know how it goes... :)
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