Those of you who know me well are probably wondering what a chili that includes beans is doing on this blog (not only beans, but tomatoes as well!). This is an Indian-flavored chili, so I think it's okay to bend the rules. If you don't like heat, you'll want to scale back the chilies or cayenne a bit. The sweetness of the nuts makes a nice contrast to the heat and Indian spices though. Feel free to top this with cheese, yogurt, or sour cream.
One year ago: Shredded Beef with Sweet Peppers
Two years ago: Potato Rendang
Three years ago: Pork and Sweet Potato Stew
Four years ago: Pasta with Roasted Red Pepper Pesto
Three-Bean Chili with a Cashew-Pistachio Sauce (from 660 Curries)
Ingredients
1/4 cup canola oil
1 large red onion, finely chopped
2 celery ribs, finely chopped
1 medium carrot, peeled and finely chopped
6 garlic cloves, finely chopped
4 fresh green Thai, cayenne, or serrano chiles, finely chopped
1 can (14.5 ounces) diced tomatoes
1/2 tsp ground cayenne
1 1/2 tsp sweet paprika
2 tsp Toasted Cumin-Coriander blend (a 2:1 blend of coriander and cumin seeds toasted and ground)
1 1/2 tsp coarse salt
1/2 tsp ground turmeric
1/2 cup pine nuts
1/2 cup cashew nuts
1/2 cup pistachio nuts
3 cups water, divided
1 can pinto beans, drained and rinsed (or 1/2 cup dried, cooked)
1 can red kidney beans, drained and rinsed (or 1/2 cup dried, cooked)
1 can black beans beans, drained and rinsed (or 1/2 cup dried, cooked)
1/4 cup finely chopped fresh cilantro
1. Heat oil in a large saucepan over medium-high heat. Add onion, celery, carrot, garlic, and fresh chiles and cook, stirring, until vegetables soften and brown, ~20 minutes.
2. Stir in tomatoes, ground chiles, cumin-coriander blend, salt, and turmeric. Lower heat to medium and cook until tomato softens, 5 minutes.
3. Meanwhile, pour 1/4 cup water into a blender jar and add 3 types of nuts. Puree to a thick, slightly gritty paste. (If you need to add more water, you can take it out of the water you're adding in step 5 to the blender. Just be careful you don't add too much. You want the nuts to grind evenly and if you add all the water, they won't.)
4. Add nut paste to the vegetable mixture.
5. Pour 2 3/4 cups water into the blender jar (or whatever you have left out of 3 cups total). Whir blades to wash out any stuck bits of nut paste. Pour into vegetable mixture.
6. Add pinto, kidney, and black beans and stir.
7. Bring chili to a boil, lower heat to medium-low, cover pan, and simmer for 15 minutes.
8. Reduce heat to low, stir, and simmer another 15 minutes or until sauce is thick.
9. Sprinkle with cilantro and serve.
Showing posts with label chili. Show all posts
Showing posts with label chili. Show all posts
Sunday, March 23, 2014
Sunday, January 23, 2011
Cook's Illustrated Chili
I was too focused on eating the Texas red chili last night, so I haven't tried this slightly blasphemous version of chili yet, but it got good reviews, so I'm going ahead and posting this.
I tried to follow the recipe fairly closely, but I ran out of ancho chiles and ancho chile powder while making the Texas red (my stash from Texas no less!), so I followed the suggested guidelines and substituted 1/2 cup commercial chile powder (slightly less because I was trying to make sure I didn't make it too spicy for the Canadians and I made the paste in the same blender I'd used for the other chile so I had some ancho paste left in there). Luckily, I had arbol chiles on hand, but if not you can use cayenne pepper. I made this in the oven as suggested, but I think it would also be a perfect slow-cooker dish.
Cook's Illustrated Chili
Ingredients
salt
1 cup dried pinto beans, rinsed and picked over
6 dried ancho chiles stems and seeds removed and torn into 1 inch pieces / 6 tbsp ancho chile powder / 1/2 cup commercial chile powder
2 - 4 dried arbol chiles stems and seeds removed / 1/2 tsp cayenne pepper
3 tbsp cornmeal
2 tsp dried oregano (I used Mexican)
2 tsp ground cumin
2 tsp cocoa powder
2 1/2 cups chicken broth
2 medium onions, cut into 3/4 inch pieces (2 cups)
3 small jalapenos, stems and seeds removed, cut into 1/2 inch pieces
3 tbsp vegetable oil
4 medium garlic cloves, minced (~4 tsps)
1 (398mL) can diced tomatoes
2 tsps light molasses
1.6 kg blade steak (or chuck-eye roast) trimmed of gristle and fat and cut into 3/4 inch pieces
1 bottle mild lager
1. Combine 3 tbsp salt, 4 quarts water, and beans in large Dutch oven. Bring to a boil, remove from heat, cover, and let stand 1 hour. Drain and rinse well.
2. If using ancho chiles, place chiles in 12" skillet over medium-high heat, toast, stirring frequently until fragrant, about 4 - 6 minutes. Transfer to a food processor.
3. If using chile powder, add powder to food processor.
4. Add arbol chiles (or cayenne), cornmeal, oregano, cumin, cocoa, and 1/2 tsp salt to food processor. Process until finely ground, about 2 minutes (skip if not using chiles). With processor running, slowly add 1/2 cup broth until a smooth paste forms, about 45 seconds. Transfer paste to a small bowl.
5. Place onions in empty food processor bowl and pulse until roughly chopped. Add jalapenos and pulse until consistency of chunky salsa.
6. Preheat oven to 300F.
7. Heat 1 tbsp oil in large Dutch oven over medium-high heat. Add onion mixture and cook, stirring, until moisture has evaporated and vegetables are softened, 7 - 9 minutes.
8. Add garlic to Dutch oven and cook until fragrant, about 1 minute.
9. Add chili paste, tomatoes, and molasses to Dutch oven and stir until thoroughly combined.
10. Add remaining 2 cups broth and drained beans to Dutch oven, reduce heat and simmer.
11. Meanwhile, heat 1 tbsp oil in 12" skillet over medium-high heat. Pat beef dry and season with 1 tsp salt.
12. Add half of beef to skillet and cook until browned on all sides, about 10 minutes. Transfer meat to Dutch oven.
13. Add 1/2 of beer to skillet, scraping to loosen browned bits, and bring to simmer. Pour into Dutch oven.
14. Repeat steps 11 - 13 with second half of beef.
15. Stir to combine ingredients in Dutch oven and return to a simmer.
16. Cover Dutch oven and transfer to oven. Cook until meat and beans are tender, 1 1/2 to 2 hours. Let stand, uncovered, 10 minutes. Stir and season to taste before serving.
I tried to follow the recipe fairly closely, but I ran out of ancho chiles and ancho chile powder while making the Texas red (my stash from Texas no less!), so I followed the suggested guidelines and substituted 1/2 cup commercial chile powder (slightly less because I was trying to make sure I didn't make it too spicy for the Canadians and I made the paste in the same blender I'd used for the other chile so I had some ancho paste left in there). Luckily, I had arbol chiles on hand, but if not you can use cayenne pepper. I made this in the oven as suggested, but I think it would also be a perfect slow-cooker dish.
Cook's Illustrated Chili
Ingredients
salt
1 cup dried pinto beans, rinsed and picked over
6 dried ancho chiles stems and seeds removed and torn into 1 inch pieces / 6 tbsp ancho chile powder / 1/2 cup commercial chile powder
2 - 4 dried arbol chiles stems and seeds removed / 1/2 tsp cayenne pepper
3 tbsp cornmeal
2 tsp dried oregano (I used Mexican)
2 tsp ground cumin
2 tsp cocoa powder
2 1/2 cups chicken broth
2 medium onions, cut into 3/4 inch pieces (2 cups)
3 small jalapenos, stems and seeds removed, cut into 1/2 inch pieces
3 tbsp vegetable oil
4 medium garlic cloves, minced (~4 tsps)
1 (398mL) can diced tomatoes
2 tsps light molasses
1.6 kg blade steak (or chuck-eye roast) trimmed of gristle and fat and cut into 3/4 inch pieces
1 bottle mild lager
1. Combine 3 tbsp salt, 4 quarts water, and beans in large Dutch oven. Bring to a boil, remove from heat, cover, and let stand 1 hour. Drain and rinse well.
2. If using ancho chiles, place chiles in 12" skillet over medium-high heat, toast, stirring frequently until fragrant, about 4 - 6 minutes. Transfer to a food processor.
3. If using chile powder, add powder to food processor.
4. Add arbol chiles (or cayenne), cornmeal, oregano, cumin, cocoa, and 1/2 tsp salt to food processor. Process until finely ground, about 2 minutes (skip if not using chiles). With processor running, slowly add 1/2 cup broth until a smooth paste forms, about 45 seconds. Transfer paste to a small bowl.
5. Place onions in empty food processor bowl and pulse until roughly chopped. Add jalapenos and pulse until consistency of chunky salsa.
6. Preheat oven to 300F.
7. Heat 1 tbsp oil in large Dutch oven over medium-high heat. Add onion mixture and cook, stirring, until moisture has evaporated and vegetables are softened, 7 - 9 minutes.
8. Add garlic to Dutch oven and cook until fragrant, about 1 minute.
9. Add chili paste, tomatoes, and molasses to Dutch oven and stir until thoroughly combined.
10. Add remaining 2 cups broth and drained beans to Dutch oven, reduce heat and simmer.
11. Meanwhile, heat 1 tbsp oil in 12" skillet over medium-high heat. Pat beef dry and season with 1 tsp salt.
12. Add half of beef to skillet and cook until browned on all sides, about 10 minutes. Transfer meat to Dutch oven.
13. Add 1/2 of beer to skillet, scraping to loosen browned bits, and bring to simmer. Pour into Dutch oven.
14. Repeat steps 11 - 13 with second half of beef.
15. Stir to combine ingredients in Dutch oven and return to a simmer.
16. Cover Dutch oven and transfer to oven. Cook until meat and beans are tender, 1 1/2 to 2 hours. Let stand, uncovered, 10 minutes. Stir and season to taste before serving.
Sunday, January 31, 2010
Vegetarian Chili
I struggled with what to title this recipe, because I grew up in a world where debate rages if it can be called chili when it includes beans. Vegetarian chili is certainly not chili, because there's no meat, so how could it be chili? That being said, this is good. The perfect food for our cold day with entirely too much time spent outdoors with the car.
The original recipe serves 12+, so I scaled this one down a bit. It could've used just a bit more heat, imo ... I may have cut down on the chili powder too much.
Vegetarian Chili (from 101 Cookbooks)
Ingredients
2 tbsps olive oil
1 onion, chopped
4 garlic cloves, finely chopped
1 tsp ginger, peeled and grated
1 1/2 tbsp ancho chili powder (or you can use regular chili powder)
1 tsp ground cumin
1 serrano pepper, seeded and finely chopped
1 chipotle pepper (from can or rehydrate), minced
1 28-ounce can of crushed tomatoes
5 cups vegetable broth
1 1/2 cups cooked chickpeas
1/2 cup black lentils, rinsed and picked over
1/2 cup green lentils, rinsed and picked over
1/3 cup pearled barley (I used a little extra to finish off the bag)
1/3 cup bulgur wheat
1/2 teaspoon fine grain sea salt (or to taste)
1. In a large stockpot pot over medium heat add the olive oil and onion.
2. When the onions soften up and get a bit translucent, add the garlic, ginger, chili powder and cumin. Stir well and cook for a minute of so, until everything gets quite fragrant.
3. Stir in the serrano pepper and chipotle pepper, tomatoes, and 4 cups of the broth.
4. Now add the chickpeas, lentils, barley, and bulgur - stirring between each addition.
5. Bring to a boil, then reduce the heat to low and simmer. Take a taste of the broth a few minutes into the simmer - you can make adjustments for salt here.
6. Simmer away for about 35- 45 minutes or until the lentils and grains are cooked through. You will likely need to add the rest of the water if the chili thickens up too much.
The original recipe serves 12+, so I scaled this one down a bit. It could've used just a bit more heat, imo ... I may have cut down on the chili powder too much.
Vegetarian Chili (from 101 Cookbooks)
Ingredients
2 tbsps olive oil
1 onion, chopped
4 garlic cloves, finely chopped
1 tsp ginger, peeled and grated
1 1/2 tbsp ancho chili powder (or you can use regular chili powder)
1 tsp ground cumin
1 serrano pepper, seeded and finely chopped
1 chipotle pepper (from can or rehydrate), minced
1 28-ounce can of crushed tomatoes
5 cups vegetable broth
1 1/2 cups cooked chickpeas
1/2 cup black lentils, rinsed and picked over
1/2 cup green lentils, rinsed and picked over
1/3 cup pearled barley (I used a little extra to finish off the bag)
1/3 cup bulgur wheat
1/2 teaspoon fine grain sea salt (or to taste)
1. In a large stockpot pot over medium heat add the olive oil and onion.
2. When the onions soften up and get a bit translucent, add the garlic, ginger, chili powder and cumin. Stir well and cook for a minute of so, until everything gets quite fragrant.
3. Stir in the serrano pepper and chipotle pepper, tomatoes, and 4 cups of the broth.
4. Now add the chickpeas, lentils, barley, and bulgur - stirring between each addition.
5. Bring to a boil, then reduce the heat to low and simmer. Take a taste of the broth a few minutes into the simmer - you can make adjustments for salt here.
6. Simmer away for about 35- 45 minutes or until the lentils and grains are cooked through. You will likely need to add the rest of the water if the chili thickens up too much.
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