so a friend recently asked me to type out my instructions for how to make my vegetarian black bean chili. since i already spent the time typing it out for one person, i figured i'd share it with the off-topic forum community as well.
full disclosure: i first found and adapted this recipe from the ultimate rice cooker cookbook by beth hensperger and julie kaufmann. according to the flavor text, the authors said they, 'were introduced to this version in the 1980s at greens restaurant in san francisco.'
full disclaimer: i know the idea of meatless chili sounds about as fun as a meatless hamburger to some people but trust me, it has a wonderful, robust taste, great texture and can stand up to just about any other chili one compares it to.
the ingredients:
-2 cups of dried black beans (not canned, not ever.)
-1 bay leaf
-3 medium-sized yellow onions
-3 cloves of garlic
-1 1/2 tablespoons dried marjoram
-1 tablespoon cumin
-1 tablespoon paprika
-2 tablespoons chili powder
-1/2 teaspoon cayenne pepper
-3 tablespoons olive oil (whatever oil you have in the house will work in a pinch)
-2 14 oz. cans of tomatoes, diced with juices (if you're the fresh tomatoes type, more power to you)
-1 1/2 teaspooons chopped canned chipotle chiles in abodo sauce (little blue can, usually in the mexican section of any grocery store)
-salt
-rice vinegar or champagne vinegar
-1/4 cup chopped fresh cilantro leaves (found in the produce section of most grocery stores)
-your cheese of choice and/or sour cream for garnish
the cooking order:
part 1: quick-soak the dried beans
dried beans usually have to be soaked before using them in cooking recipes. sure, it would be easier to used canned beans, but the difference in texture and taste between the two makes all of the difference. we'll be using the quick-soak method to prepare the dried black beans.
1. pick through the 2 cups of dried beans and discard any cracked beans, partial pieces of beans or dried plant matter that made it into the bag. you won't find many, but there's almost always some.
2. pour 12 - 14 cups of water in a stock pot, along with the black beans.
3. put the pot on the burner and bring to a boil using high heat.
4. let the water boil rapidly for 3 minutes, then remove the pot from the heat, cover it and let it sit for 60 to 90 minutes.
5. after they've soaked, drain or strain the beans from the water and place them back in the pot.
part 2: boil the beans
with the beans properly soaked, it's time to cook them.
1. add the bay leaf and enough fresh water into the stock pot so that the beans are covered with about three inches of water above them. (don't worry, it's not an exact science.)
2. bring the contents to a boil, cover and turn your burner down to a simmer or light boil for 45 minutes. depending on the pot, it could boil over if you're not careful. do not add salt to the water.
2. bring the contents to a boil, cover and turn your burner down to a simmer or light boil for 45 minutes. depending on the pot, it could boil over if you're not careful. do not add salt to the water.
part 3: chop and cook the chili stock
while the beans are boiling, it's time to focus on the chili part.
1. chop up the yellow onions and garlic cloves. it's up to you how fine or coarse you chop them up, but i usually finely chop the garlic and chop the onion into large bite-sized pieces.
2. remove a chipotle pepper from the can and place it on your cutting board. split the pepper open, clean out and discard the seeds and stem. dice the remaining pepper. careful, this pepper has a pretty good kick and will dictate how spicy your chili will be (along with the cayenne).
3. heat the oil in your pan over medium heat. add the chopped onions and garlic. keep them stirred up and let them cook for about 5 minutes, or until the onions are fairly soft.
3. stir in the tomatoes and their juices, marjoram, cumin, paprika, cayenne, chili powder, and diced chipotle chilies to the mixture. simmer this uncovered for about 20 minutes. salt to taste as it's cooking.
2. remove a chipotle pepper from the can and place it on your cutting board. split the pepper open, clean out and discard the seeds and stem. dice the remaining pepper. careful, this pepper has a pretty good kick and will dictate how spicy your chili will be (along with the cayenne).
3. heat the oil in your pan over medium heat. add the chopped onions and garlic. keep them stirred up and let them cook for about 5 minutes, or until the onions are fairly soft.
3. stir in the tomatoes and their juices, marjoram, cumin, paprika, cayenne, chili powder, and diced chipotle chilies to the mixture. simmer this uncovered for about 20 minutes. salt to taste as it's cooking.
part 3: join forces
if you timed it right, the beans will finish boiling around the same time the chili stock is done simmering, give or take 5 or 10 minutes.
1. do not drain the beans, we will be using this bean-flavored water in the chili.
2. mix the tomato mixture together with the beans and water in the stock pot.
3. simmer the contents for about 75 to 90 minutes. you'll know it's ready when the beans are tender.
4. add more salt to taste.
5. take the chili off the burner and remove the bay leaf.
2. mix the tomato mixture together with the beans and water in the stock pot.
3. simmer the contents for about 75 to 90 minutes. you'll know it's ready when the beans are tender.
4. add more salt to taste.
5. take the chili off the burner and remove the bay leaf.
part 4: final preparations
with the chili properly seasoned and cooling off, you're almost ready to eat.
1. chop up your cilantro leaves. freshly chopped cilantro smells and tastes fantastic. it will also help counterbalance the spicy taste of chipotle chilies.
2. stir in the cilantro and the vinegar.
2. stir in the cilantro and the vinegar.
3. in a soup bowl, layer your cheese of choice (muenster is recommended), then a good helping of the chili, followed by a dollop of sour cream on top.
there you have it! i know this is a lot to read, but i tried to be specific as possible for those who do little to no cooking. the recipe itself is actually quite simple to prepare. hopefully someone on the forums will get as much use out of it as i do during the upcoming winter months.
if you have any questions or comments, feel free.
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