Chili

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Alternate Spellings: Chili Sin Carne, Chili No Carne, Chile, Meatless Chili

Cuisine: American

Region: The Southwest

Recipe Type: Main Dish

Average User Rating: 5 / 5

Vegetarian / Vegan: Vegan

Ingredients:

1.5 cups onion, diced
3/4 cup red bell pepper, diced
3/4 cup poblano pepper, diced
3 cloves garlic, minced
1 tsp chipotle en adobo, minced
2 TB olive oil
6 large tomatoes, peeled and diced (including liquid) - subsitute 28 oz. can of whole tomatoes
6 oz. can tomato paste
2 cups black beans, cooked - or subtitute 1 can, rinsed and drained
2 cups kidney beans, cooked - or subtitute 1 can, rinsed and drained
1 14 oz. can hominy, rinsed and drained
5 TB chili powder
1 tsp cumin, ground
2 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika
1 tsp red wine vinegar
1 bay leaf
1" square unsweetened baking chocolate
12 oz. bottle of beer (your favorite stout or porter, preferably local, unless you live somewhere with bad beer, in which case you should consider moving, but we digress)

For garnish:

Sour cream
Jalapeno, fresh, minced
Cheddar cheese, shredded
Red onion, diced
Scallions, chopped

Directions:

Heat olive oil in a pot or dutch oven over medium-high heat. Saute onion 5 minutes, until starting to lightly brown. Add red and poblano peppers, chipotle, and garlic and saute for 5 more minutes. Add beer, tomato paste, chili powder, salt, pepper, bay leaf, chocolate, vinegar, paprika, and cumin and stir to combine. Simmer 5 minutes and then add tomatoes and their liquid. Lower heat to medium-low, cover, and simmer 30 minutes. Add beans and hominy and simmer 30 more minutes. Add water as necessary if chili becomes too thick during cooking. Adjust seasoning and ladle into bowls. Garnish with sour cream, minced jalapeno, shredded cheddar cheese, diced red onion, and chopped scallions.

Submitted By: Chris

Prep Time: 10 minutes

Cooking Time: 1.5 hours

Servings: 8

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