(Makes about 1/2 gal. – 6-8 servings)
This chili is a favorite that I have made in my family for many years. Originally it contained meat, but with certain adjustments to the recipe, it remained a favorite when we moved to meatless meals.
Please read my post about handling the beans before preparing this soup: http://vegetatingwithleslie.org/?p=818
Extra virgin olive oil, 1/4 cup
Garlic, 1 TB
Green bell peppers, 2
Spanish Onion, 1
Poblano pepper, 1
Dried small red beans, 1/2 lb.
Dried dark red kidney beans, 1/2 lb.
Plum tomatoes, 8 large (or one 19 oz. can petite diced tomatoes)
Tomato paste, one 6 oz. can
Salt, 1 TB
Cumin, 1.5 TB
Hot chili powder, 1 TB
Hot paprika, 2 tsp
Cilantro, 1 bunch
1. Prepare Beans. Read my post on preparing beans – http://vegetatingwithleslie.org/?p=818
2. Prepare Veggies. Cut bell peppers and onions into 1″ dice. Mince poblano and cilantro.
3. Prepare Tomato Sauce. Hand-dice tomatoes or pulse briefly in a food processor. Measure the tomatoes, which should come to about 1 pint. Fresh tomatoes can be replaced with one 19 oz. can of petite diced tomatoes. Add tomato paste to this mixture and water to reach 1-1/4 quarts (including the tomatoes and tomato paste).
4. Make Chili. Add olive oil to bottom of a 1 gallon pot. Saute garlic, peppers and onions until slightly soft. Add tomato mixture, and heat until entire mixture is simmering. Add remaining seasonings, and simmer a few minutes. Add cooked beans, reserving juices. You can add this back into the chili if it is too thick. Bring to a simmer.
5. Season and Finish. Add seasonings to chili, and simmer all together at least long enough to allow seasonings to permeate ingredients. Add cilantro toward end of cooking time, and adjust seasoning.