There is really nothing better in a crazy winter storm than a bowl of phenomenal chili. I concocted this version based on a venison recipe by Hank Shaw. If you are not a vegetarian, his version is really scrumptious and I think you might like it. I mean, it has slab bacon in it so there’s that. But for me a truly lovely thing about a bowl of chili is sitting around with a ton of friends and digging in. Because I know so many vegetarians, vegans and gluten free eaters, I like to make big batches of things that everyone can partake in. This spicy treat does the trick. And you know what Hank offered in his that sold me?
It’s the coffee.
(A rich decaf works just as well as full tilt if your crowd is caffeine free as well) The rich and earthy taste of this chili grounds the heat of the peppers and it’s just a damn joy. This recipe has some time notes so read it through first before attempting.
3 tablespoons olive oil
1c kidney beans, soaked overnight
1c cannellini beans, soaked overnight
4 dried chipotle peppers
1 dried ancho chile
1 medium sweet potato
2 large onions, diced
1 diced shallot
6-8 cloves garlic, chopped
1 jalapeno, fresh, chopped
1 tablespoon caraway, ground
5 all spice pods, ground
2 tablespoons paprika
2 tablespoons cumin, ground
1 tablespoon coriander, ground
2 tablespoons unfiltered apple cider vinegar
1 small can tomato paste
2 large tomatoes, peeled, seeded and chopped or one small can
1 cup of delicious coffee
3 tablespoons maple syrup
2c vegetable broth
2 tablespoons salt (you can use smoked salt here or chocolate salt if you have either. otherwise use seas salt or pink Himalayan. The pink is saltier so maybe start with 1 T and add to taste)
Cilantro to garnish
Get your beans and soak them in filtered water overnight. Alternately, use organic from a can in a pinch. I myself am in an Eden Foods boycott, but Westbrae carries great food. Pour 1c boiling water over the dried chiles and let them puff up (about an hour). Seed the chiles toss in the blender with their soaking water and the coffee.
Preheat oven to 275 degrees.
In a heavy lidded pot or Dutch oven, heat your olive oil. Add onion and shallots to the pot and cook until soft, stirring often. Now add your vampiric repellant garlic, and cook for another 1-2 minutes. Cut your sweet potato in half, then long quarters and slice thin. Add the quarter moons to the mix. Cook another 2 minutes and add your apple cider vinegar. Now add the beans, paprika, cumin, caraway, allspice, coriander and salt all together and stir to bring it all together like a show tune. You probably want to let all of this hang out for a few minutes to become family.
Add your blended chile mix and tomato paste, then the chopped tomatoes, maple syrup and cover everything with your vegetable broth. Bring it all home and then put the heavy lid on.
Pop it in the oven for 2 hours. Hank says you want to check to see if you need more salt and broth (I haven’t yet, but you never know), and to see how the beans are doing. If you have the jalapeño, this is its time to shine. Dice it and add it in. THEN WASH YOUR HANDS REALLY GOOD. And don’t rub your eyes or any other delicate areas on yourself or anyone you like a lot.
Pop it back in the oven for 30 minutes. Let rest for 15 minutes. Serve with your grain of choice, or bread, or chips and top with cilantro. Or if you are stuck in a storm and only have arugula like in this photo, use that.
ENJOY my little blizzard Amazons!