Monday, February 7, 2011

Superbowl Chili

For some reason, I associate chili with the Superbowl and so I found myself craving it all weekend. Even though we had plans to hang out with friends and eat gourmet food during the actual game, I ended up making us Chili and Corn Muffins (I used Betty Crocker's classic from-scratch recipe) for lunch. All I can say is that this chili might be my new favorite variety.

Superbowl Chili (Serves 6)

Beans:
1 bag dried small red beans
2 cubes veggie bouillon ("Not Beef")
2 bay leaves
1 dried chipotle pepper
Soak 1 bag small red beans in cold water for 2-3 hours.
Dump beans into a nice tall pot filled with enough water to cover, plus 3 inches of water. Add a couple of bay leaves, 2 cubes of veggie bouillon (I use "not beef" for extra richness), and one large dried chipotle pepper. Turn on high and get a nice rapid boil going. Let boil for about 5 minutes, then reduce heat to med-low and simmer till beans are tender but not falling apart. (About 1 hour).

Veggies:
2 Tbs vegetable oil
1 large yellow onion - finely diced
2-3 large cloves of garlic- minced
2-5 green serrano chilis - minced with seeds (I used three and this wasn't spicy enough for us)
4 parsnips - peeled and finely diced
1 28 oz can organic diced tomatoes

Spices:
2 Tbs cumin
2 Tbs unsweetened cocoa powder
Hot Sauce (I used Belizean style habenero hot sauce)

In a large saute pan, heat oil and saute onions until caramelized. Add parsnips, garlic, and chilis. Saute until golden. Stir in cumin and cocoa powder. Sautee until fragrant. Turn off heat. When beans are ready - tender and broth has reduced. Scoop out chipotle pepper and bay leaves. Add veggies and diced tomatoes with juice into pot of beans. Turn up heat to get a boil going, and then reduce heat to medium and cook 15-20 minutes until flavors have melded together. Season with hot sauce to taste.

Serve with sour cream, grated cheese, and corn muffins.

Yum - I just had leftovers for lunch :)

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