Ian's Faymous Chili Recipe
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Category: |
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Ingredients: |
Ingredients: 2 tbsp. extra virgin, cold-pressed olive oil
1/2 medium onion, chopped
2 medium carrots, chopped
2 bay leaves
1 tsp. cumin, ground
2 tbsp. oregano, minced
1 tbsp. Himalayan Crystal Salt, ground
1 medium green bell pepper, chopped
1 medium roasted red pepper, chopped
3 tbsp. garlic, minced
12 oz. vegetarian crumbles
54 oz. whole peeled tomatoes, crushed
1 tbsp. black pepper, ground
1 cup corn kernels
16 oz. kidney beans
16 oz. pinto beans
16 oz. black beans
16 oz. white beans
3 chipolte chilies, dried
4 tbsp. pure, dark chili powder
1 cup coffee, brewed
12 oz. beer, any kind
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Directions: |
Directions:Chili Puree: Toast - Heat the chipotle chilies in a cast iron skillet over medium low heat, turning them frequently until they are fragrant and lightly charred, about 8 minutes.
Soak - Place the chilies in a bowl of just-boiled water and soak them until tender, about 20 minutes.
Puree - Combine chilies and chili powder in a blender with 1 cup of brewed coffee.
Chili: Heat crock pot and pour in olive oil. Add onion, bay leaves, cumin, oregano, salt and carrots. Cook until tender. Add peppers, garlic, chili puree, and beer. Mixed until combined and heated throughout. Add veggie crumbles and tomatoes. Season with pepper. Stir in beans, let simmer for 45 minutes. Stir in cornmeal, let simmer for 45 minutes. Stir in corn 5 minutes before serving. |
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