bonjour et bienvenue à la série de nourriture.
on sunday night, that amazing hubs of mine made a perfect pot of chili for us to enjoy with our sourdough bread. what a man. and what a meal. don’t you love it when healthy food tastes over-the-top decadent? it is kind of my favorite.
and let me just say that this was by far, the tastiest chili i have ever eaten. my man is a genius. and one spoonful in, i asked him to jot down his magical concoction so that i could share it. because, you have to get in on this. seriously. the ultimate in autumnal deliciousity.
- 1 sweet onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, diced
- 2 sweet potatoes, diced
- dark beer of your choice
- 1/2 to 1 cup vegetable stock
- 28 oz can of tomatoes
- dried chilies (this version used 1 guajillo, 1 ancho, and 2 chipotles)
- 1 cup hot water or hot coffee
- 1 tblsp cumin seeds, toasted and ground
- 1/2 tblsp coriander seeds, toasted and ground
- 1 tsp smoked paprika
- 1-2 tblsp raw cacao powder
- 1 tsp cinnamon
- 2 tblsp evoo
- 1 can black beans
- 1 can pinto beans
- salt and pepper
- 2-3 tblsp dry corn meal (optional)
add evoo to a dutch oven and heat at medium. add diced onion and let them begin to soften. after a few minutes, add bell pepper and garlic. sprinkle with salt and pepper and let them soften. while softening, put the dried chilies in a bowl and cover them with hot coffee or water to cover and reconstitute. after the dutch oven mix softens, add sweet potato and continue to cook for about 5-10 minutes, stirring occasionally until the veggies begin to brown. once the dried peppers are reconstituted, remove them from liquid and dice them. add all spices and chilies to the dutch oven and stir together. pour in beer and deglaze bottom of pan then add tomatoes (we pureed them first because we don’t like it chunky). store together and then add in the beans along with enough vegetable stock to cover the mix. bring to boil and then turn down heat to low and allow to simmer for about 30 minutes. add in some corn flour/meal and more salt, if needed and stir well, reducing to a thick stew like consistency. serve it up with your choice of toppings. we like just a subtle grating of raw/grassfed/aged cheddar. and of course, serve with some kind of bread for dipping. bon appétit!