Chili V

  1. bay leaf
    2-3 cups soaked beans (black or red)
    4 tsp cumin
    4 tsp oregano
    4 tsp paprika
    1/2 tsp cayenne
    ground "New Mexico" chili powder
    Gebhardt's chili powder
    1 chili negro or ancho
  2. peanut oil
    2 large onions, chopped
    4-6 cloves garlic, minced
    4 cups tomatoes, chopped (fresh/peeled or canned)
    1-2 tsp chopped chipotle chili
    1/4 cup red wine
    1-2 Tbsp vinegar (wine, cider, rice)
  1. Cover beans and bay leaf with 2 inches of fresh water, bring to boil. Lower heat and simmer.
  2. Toast cumin and oregano over med. heat, stirring so they don't burn. When they're fragrant, add paprika, cayenne, and chili powders--toast a few seconds. Remove from heat. Then grind with mortar and pestle.
  3. Dry the chili negro or ancho in a hot oven (400) for a few minutes. Cool and remove stem, seeds, veins. Shred it and then grind in food processor, blender, etc.
  4. Saute onion in oil till soft, add garlic, salt, ground herbs and chili, cook 5 min. Add tomato, juice, 1 tsp. chipotle, and some red wine, cook about 20 min.
  5. Add to the beans and add more water to cover beans by 1 inch. Cook till beans are soft (1 hr.) Taste chili, add vinegar to taste. Adjust seasoning (cumin, oregano, salt, chili powder, chipotle, vinegar.)
  6. If you can wait, it's best to serve it a day later. Very good with cornbread.
  7. Recipe by Erik. A Speckman

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases