INGREDIENTS:
Choose from these amazing Chili Fixins below:
DIRECTIONS:
1. Drain the soaked beans and rinse them well. Put them in a large, heavy soup pot, add enough beer and vegetable stock to cover the beans to a depth of 1 1/2 inches, and add the bay leaves, sliced pickled jalapeno peppers, and lots of fresh ground black pepper. Bring to a boil, then turn down to a simmer and cook, covered, over low heat until the beans are nearly tender, 1 1/2 to 2 hours.
2. When the beans are somewhat tender (still holding their shape), about 1 1/4 hours into their simmer, coat your heavy skillet with olive oil or ghee, and place it over medium heat. Add the onions and cook, stirring until they start to soften, 3 to 4 minutes. Stir in the bell peppers and cook for another 2 minutes. Then add all of the remaining spices and the oregano, lower the heat slightly, and cook, stirring constantly, for 1 to 2 minutes. Add the garlic and cook, stirring until it just becomes fragrant, about 30 seconds. Remove the onion mixture from the heat.
3. Scrape the onion mixture into the simmering beans. Deglaze the pan with a little of the bean stock, stirring to loosen any browned bits from the bottom of the pan. Return this liquid back to the simmering beans.
4. Stir the tomatoes, tomato paste, Worcestershire Sauce, Soy Sauce, Salt (it will take quite a bit of salt, so taste as you add) -- ad the honey or cane sugar juice into the beans. Continue to simmer, partially covered, until seasonings are well blended and the beans are fully tender, 30 to 45 minutes.
5. Just before serving, pick out the bay leaves. Mash a couple of ladlefuls of the beans against the sides of the pot to thicken the chili slightly. While you can serve it hot, right away, it's much better if brought to room temperature then covered and refrigerated overnight, and reheated the next day. Whenever you serve it, accompany it with cornbread and any or all of the Fixins, making dinner an interactive affair.
Serves 8 to 10 generously, with Fixins and cornbread.
- 1lb. (16oz.) Dried Pinto Beans, picked over/rinsed/soaked overnight
- About 3 quarts well flavored vegetable stock -OR- 12-oz. bottle of beer and enough water to make up the difference (I used 2 cups of pale ale and vegetable stock)
- 2 Bay Leaves
- 8 individual slices of pickled jalapeno peppers (can be bought in a jar)
- Fresh Ground Black Pepper
- 1/4 cup of Olive Oil -OR- Ghee (Clarified Butter - Google to see where to buy & health benefits)
- 2 large onions, chopped
- 3 Green Bell Peppers, stemmed/seeded/chopped
- 1 Tablespoons Cumin Seeds
- 2 teaspoons Ground Cumin
- 2 teaspoons Ground Coriander
- 1/2 teaspoon Cayenne
- 2 1/2 teaspoons Smoked Paprika
- 1 Tablespoon Chili Powder
- 1/2 teaspoon Dried Oregano
- 3 cloves Garlic, coarsely chopped
- 1 can -OR- 16oz of Fire Roasted Tomatoes, with juice
- 1/4 cup of Tomato Paste
- 1 to 2 Tablespoons Pickapeppa Sauce, Regular -OR- Vegetarian Worcestershire Sauce (Note: Regular Worcestershire Sauce contains Anchovies)
- 1 1/2 teaspoons Tamari, Shoyu -OR- regular Soy Sauce (Wheat-Free, if desired)
- Sea Salt (to taste)
- 1 to 3 teaspoons of Raw Organic Honey -OR- Succanat (Natural Sugar Cane Juice)
Choose from these amazing Chili Fixins below:
- Sweet Cornbread
- Corn Chips
- Warm Corn Tortillas
- Rice
- Sharp Cheddar, Monterey Jack Cheese and/or Vegan Cheese
- Sour Cream, plain Greek-style Yogurt, or Tofu Sour Cream
- Guacamole, or sliced ripe Hass Avocados sprinkled with lime juice
- Salsa
- Pico degallo
- Diced Raw Onion
- Pickled Jalapenos
- Chopped Fresh Cilantro
- Chopped Chipotle Chiles in Adobo
- Tabasco or other Hot Sauce
DIRECTIONS:
1. Drain the soaked beans and rinse them well. Put them in a large, heavy soup pot, add enough beer and vegetable stock to cover the beans to a depth of 1 1/2 inches, and add the bay leaves, sliced pickled jalapeno peppers, and lots of fresh ground black pepper. Bring to a boil, then turn down to a simmer and cook, covered, over low heat until the beans are nearly tender, 1 1/2 to 2 hours.
2. When the beans are somewhat tender (still holding their shape), about 1 1/4 hours into their simmer, coat your heavy skillet with olive oil or ghee, and place it over medium heat. Add the onions and cook, stirring until they start to soften, 3 to 4 minutes. Stir in the bell peppers and cook for another 2 minutes. Then add all of the remaining spices and the oregano, lower the heat slightly, and cook, stirring constantly, for 1 to 2 minutes. Add the garlic and cook, stirring until it just becomes fragrant, about 30 seconds. Remove the onion mixture from the heat.
3. Scrape the onion mixture into the simmering beans. Deglaze the pan with a little of the bean stock, stirring to loosen any browned bits from the bottom of the pan. Return this liquid back to the simmering beans.
4. Stir the tomatoes, tomato paste, Worcestershire Sauce, Soy Sauce, Salt (it will take quite a bit of salt, so taste as you add) -- ad the honey or cane sugar juice into the beans. Continue to simmer, partially covered, until seasonings are well blended and the beans are fully tender, 30 to 45 minutes.
5. Just before serving, pick out the bay leaves. Mash a couple of ladlefuls of the beans against the sides of the pot to thicken the chili slightly. While you can serve it hot, right away, it's much better if brought to room temperature then covered and refrigerated overnight, and reheated the next day. Whenever you serve it, accompany it with cornbread and any or all of the Fixins, making dinner an interactive affair.
Serves 8 to 10 generously, with Fixins and cornbread.