Talking Chili

January 10, 2010

Perfect day for a short hike out the back door--it has warmed up to 42 degrees F.
A Chinook!

Techniques for cooking any kind of dried bean was discussed last time. Today let's take some cooked beans and make chili, a perfect dish for the cook who is creative, hungry, and perhaps a bit broke following the holidays.

Years ago my favorite chili recipe started with ten pounds of beef brisket, seared in a cup of bacon drippings. Oh yes, it was meaty, caloric, and cooked for up to 24 hours. Delicious, but too time consuming for 2010.

Cooking the mighty bean generates many low fat, economical, and delicious dishes. There is limitless versatility--serve them cooked and drained as a side, warm or cold, puree into soup, season for many different ethnic dishes, including salads, hors d'oeuvres, or a modern version of the traditional French cassoulet. We'll get to all of these soon.

The chili dishes presented are initially vegetarian. For your friends who want a little something more, add cooked meats, sausages, game birds, poultry or cubes of tofu at time of service.

Safety tip: When working with fresh chili peppers or chili powders, please wear protective gloves and NEVER touch your face or eyes. Eye glasses are also advised. Wash cutting boards and utensils thoroughly in hot soapy water and dispose of used gloves. A box of disposable latex type gloves in the kitchen is a convenience for many tasks.

Black Bean Chili

1# dried black beans, soaked overnight, and cooked according to the January 3rd and 4th posts. Please use 3 bay leaves (per pound), and remember to remove them before blending.

There will be some "gravy" or cooking liquid remaining. Determine your preferred chili thickness at any time during this process by cooking off some of the liquid, or by thinning it down with water (or beef stock or even beer) as needed. Using your hand blender, puree about half of the cooked beans. Or blend half in the food processor. No blender or processor? Use a potato masher.

Cook the beans to the "soft to bite" stage (about 45 minutes) and add the following:

1 large white, yellow, or red onion, finely diced (add more if you love onion)
4-6 cloves of garlic, peeled and finely diced
4 fresh tomatoes, peeled, seeded, and diced OR 28-oz. canned diced tomatoes
2 Tablespoons tomato paste (optional)

Carefully add the chili seasonings:

1 Tablespoon hot red chili powder (can be a combination of your favorites totaling 1 Tablespoon)
(chipotle, molido, pequin, etc.) If you are sensitive to heat, add half this amount to start and then add more if desired. You can't take it back!

Option: If you are hesitant about chili powder heat, you may substitute imported smoky or sweet Hungarian paprika. Excellent taste, mild heat, and gorgeous color.

1 Tablespoon ground cumin
1 Tablespoon dried oregano leaves, rubbed between your palms to release flavor
1 teaspoon salt (to your taste)

Bring back to a simmer (very gentle bubbles) for 15 minutes. May be prepared ahead to this point. If you are serving within 2 hours, cover and let stand at room temperature. If you aren't serving for over 2 hours, refrigerate and then reheat.

Offer a selection of colored embellishments with service:

Roast red peppers (see January 6) which are at least room temperature or heated
Finely diced raw onion (additional) or thin slices of green onion or fresh chive
Slices of cooked sausage ---any style
Pulled beef or pork roast, gently re-warmed
Leftover chicken or duck breast, sliced
Grated cheddar or jack cheese
Top off with citrus sour cream (1 cup sour cream mixed well with the juice of a lemon, lime, or half an orange, plus zest of the same fruit for added decoration)

Serve in warmed bowls with a tossed salad, fruit salad, and corn or wheat tortillas.

Note: Fresh peppers may be used roasted or raw. They are hard to get locally in smaller towns in winter, so dried are recommended. Whole cumin may be roasted and ground at home as well but it isn't necessary.

Next time: White chili and the use of green chili powders.

Thank you!
KGC