Ingredients: |
Ingredients: o 2 containers vegetable broth (Generic)
• One container of broth per pot. There are 2 pots for chili- one vegetarian, one with meat.
o 1 small to medium-sized can of tomato sauce (Generic fine)
o 2 small cans (or 1 large can) red kidney beans (Generic fine)
o 2 small cans (or 1 large can) white Northern beans(Generic fine)
o 1 small can chipotle peppers - dice up 3-4 peppers, put in (usually located in international aisle, where canned jalapenos are.)
o ½ small diced white onion (I buy pre-diced so it all cooks evenly)
o 1 tablespoon diced garlic (I usually buy the pre-diced in the jar)
o 6-8 large tomatoes (Whatever the cheapest large tomato is by the lbs.)
o 1 red pepper
o 1 yellow pepper
o 1 orange pepper
o 1 green pepper
o 1 steam-bag package corn (Generic)
o 1 lb. Ground beef- just for chili with meat.
o 2 containers of portabella mushroom slivers. Take the stem and fins off the bottom, discard. Dice remainder. *Make sure portabellas look healthy- I hate it when they are gross and grimy!
o 2 tablespoons chipotle oil directly into each pot. (Substitute: Olive oil)
o 1 teaspoon chili powder per pot
o 1 teaspoon paprika
o 1 teaspoon cumin
o 1 teaspoon garlic powder per pot
o 1 tablespoon sea salt
o Some cracked black pepper
o 1 packet taco seasoning
o ~1/4 cup red wine (Cheap table wine)
o Cilantro (garnish)
o Sour cream (garnish)
o Shredded Cheddar Cheese (garnish)
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Directions: |
Directions:Chili base:
I. Take TWO Pots- 1 for vegetarian, 1 for meat
• Everything except meat gets split evenly between the two pots.
1. 1 container vegetable broth in EACH pot
2. ½ red and white beans in one pot, half in the other
3. ½ can of tomato sauce in one pot, half in the other
4. ½ bag of steamed corn in each pot (can go in frozen- does not matter)
5. 1 tablespoon chipotle oil (or olive oil) in each pot
6. 2 diced chipotle peppers, each pan. (Use 3 if you want more heat)
7. Pour ¼ cup red wine, split between two pots
8. Season each pot: ½ teaspoon paprika, ½ teaspoon sea salt, some black pepper, ½ teaspoon garlic powder, ½ teaspoon chili powder
9. In just the pot with meat-chili: tear off little parts of ground beef and throw into pot
*Cook chili base on medium heat
Prep:
I. I suggest using two pans, so that you can evenly distribute ingredients, cook them more quickly and then place directly into pot without dividing at the end. I think the time-saver is worth cleaning an extra pan. I do the ingredients in several waves in the pans, so that something is constantly cooking, while something else is being diced.
II. Coat each pan in cooking spray, put on medium heat.
WAVE 1:
III. Cut each tomato into 8 even pieces. At the end, this should be roughly 3-4 tomatoes each pan.
IV. Add ¼ small diced white onion to each pan
V. Add 1 tablespoon diced garlic
• Add to chili base when sautéed to the point where tomatoes are softened, a little brown on the skin
WAVE 2:
VI. ½ diced red, yellow, green and orange pepper – each pan
VII. Diced portabellas -1 package worth each pan
VIII. Add a little olive oil
IX. Add ¼ package of taco seasoning to each pan
• Add to chili base when sautéed to the point of peppers being slightly browned
Cooking all ingredients together:
• At this point, turn the chili on low. Cook for several hours stove top- it is blasphemous to use a crock pot when making chili. That creates very watery chili. Using a stovetop the chili will thicken.
• Leave on stovetop until you are ready to eat. It can be done in 90 minutes, or 4 hours-depending how thick you want your chili.
• If chili gets to thick: add 1 cup water. Stir in. If still too thick, add another ½ cup, stir and then so on until it is where you want it.
• I get the best results cooking for 2-3 hours. |
This recipe for Portobello Chili is from