chili

[Guest guest]

it was dreary and wet here yesterday.

so decided to make chili for din din

alas, can't post a recipe, as i tend to cook chili by the sea of my

pants...beans, tomatoes, more beans, spices, and run with it.

 

so

here's another recipe

 

White Bean Chili

(printer-friendly version)

 

2 cups dried great northern beans

5-6 cups vegetable broth

1/2 green bell pepper, chopped

1 seeded jalapeno pepper, finely minced (optional)

2 ribs celery, diced

4 cloves garlic, minced

2 teaspoons oregano (Mexican, if available)

1/4 teaspoon white or red pepper (add more if you like it hot)

2 teaspoons cumin

2 teaspoons mild chili powder (such as ancho)

2 onions, diced

1-2 teaspoons salt (or to taste)

1 14.5 ounce can diced tomatoes (fire-roasted taste best)

1-2 tablespoons masa harina (optional)

 

Soak the beans overnight or use a quick-soak method*. Drain the beans and put

them into a pressure cooker, crockpot, or large chili pot. Add the vegetable

broth (5 cups for pressure cooking, 6 for crockpot and stove) and all

ingredients through chili powder. Begin heating over high heat.

 

Spray a non-stick skillet with canola oil and heat it. Once it's hot, add the

chopped onion. Cook, stirring and scraping the bottom of the skillet, until

onion is golden brown. (Tip: Add a couple of pinches of baking soda to speed up

the caramelization.) Add the onion to the beans.

 

For pressure cooking: Seal the cooker and bring to high pressure. Reduce heat

and cook for 10 minutes at high pressure. Remove from heat and allow pressure to

come down naturally. Check to make sure beans are soft, and if they aren't,

return to high pressure for another minute. Once the beans are soft, add the

salt and tomatoes and taste for seasoning. If necessary, add more cumin, pepper,

and chili powder. Simmer over low heat for at least 20 minutes. Just before

serving, add masa harina; stir well and simmer for at least 5 minutes to

thicken.

 

For crockpot: Cook until beans are completely soft, on high for at least 6 hours

or on low for at least 8 hours (crockpots vary, so adjust times as necessary).

Add the salt and tomatoes, check seasonings, and cook for at least another hour.

Add the masa and cook another 10 minutes.

 

For stovetop: Cover and cook on low heat until beans are completely tender,

about 1 1/2 hours, adding water as necessary. Add the salt and tomatoes, check

the seasonings, and cook for at least 20 minutes. Just before serving, add masa

harina, if necessary to thicken; stir well and simmer for at least 5 minutes.

 

*To quick-soak beans in the pressure cooker, cover with two inches of water and

bring to high pressure. Cook at high pressure for 1 minute, remove from heat,

and allow pressure to come down naturally before draining and using beans. To

quick-soak without a pressure cooker, cover beans with 2 inches of water and

bring to a boil. Boil for one minute. Cover and let stand for 1 hour before

draining and using beans.

 

 

from the fat free vegan site

http://blog.fatfreevegan.com/

 

 

 

 

 

 

 

For in a Republic, who is “the country� Is it the Government which is for

the moment in the saddle? Why, the Government is merely a servant—merely a

temporary servant; it cannot be its prerogative to determine what is right and

what is wrong, and decide who is a patriot and who isn’t. Its function is to

obey orders, not originate them.

Mark Twain