chili con carne
This is a vegetarian version of chili con carne. I don’t think you’ll miss the meat here, it’s so rich. Serve with grated cheddar cheese, rice or tortilla chips, salsa, guacamole, a spoonful of sour cream and some pink pickled onions and tortilla chips. Ideally, you use dried beans, which take longer but taste better. If you could check the date on the beans. Often, the beans have been sitting on the rack for several months, which means they take longer to soften and soak. The fresher the beans, the less often they need to be soaked. If you don’t have a lot of time, you can certainly use canned food.
Serve 10
raw material
- 500 gram Black beans or pinto/kidney beans or a mix of both, If using cans, use 400g cans each.
- one pinch If using dry beans, add sodium bicarbonate.
- 3 spoon vegetable oil
- 2 brown onions, chopped
- 2 spoon cumin, ground
- 1 spoon Mexican Oregano
- 4 clove garlic, broken
- 50 gram tomato puree
- 800 gram canned tomatoes
- 1 Dried Mexican Chili Peppers, Remove the seeds, soak in hot water for 15 minutes, then chop finely. Reserve the soaking water to add to the beans.
- 1 anchovies or pasilla, as mentioned above
- 50 gram jaggery or brown sugar
- 150 gram dark chocolate
- 2 orange, juices and peels
- 3 spoon sea salt.
instruct
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Soak beans until doubled in size. You can add a little sodium bicarbonate to speed up the process.
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Drain the beans and discard the water.
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Cook beans in water over medium heat or in a slow cooker until tender. Add salt after an hour or so.
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Get a big pot. Add the oil, then soften the onions, then add the cumin, oregano, tomato puree, garlic, one at a time, and sauté and stir.
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Add canned tomatoes, soaked peppers and soaking water.
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Then add the cooked beans and their cooking liquid.
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Add the sugar, orange juice and zest, and dark chocolate, and continue to taste and season.
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Cook over low heat. Check it every half hour or so and add water if it looks dry.
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Serve with a dollop of grated cheese, a spoonful of salsa, guacamole, sour cream and some pink pickled onions. Sprinkle with fresh cilantro and tortilla chips.
