Vegetarian chili (vegan, with honey)

1 servings

Ingredients

Quantity Ingredient
½ pounds Each pinto and kidney beans
2 Ancho/poblano chilies toasted, 2-4 of em
2 Dry chipotle chilies opt
1 Bottle good lager beer
4 Bay leaves, toasted
2 tablespoons Mexican oregano; toasted
3 tablespoons Cumin; toasted
1 tablespoon Tumeric
2 tablespoons Oil
1 large Onion; chopped
2 cloves Garlic; minced, to 4cl
1 large Can crushed tomatoes and puree
1 tablespoon Honey
1 tablespoon Salt; to taste
Cayenne to taste

Directions

FOR WES, THIS IS BEAN STEW

Sort and rinse beans. Cover with water plus 2 inches in a large pot, bring to a boil for 1 min, and remove from heat. Let sit 1 hour, drain, and cover again with water. Bring to a simmer. Continue to check and add water til half cooked--about ½ hour.

Meanwhile, seed and core both kinds of chilis. Toast the anchos by spreading them flat in a heavy pan over medium heat, then cover with a heavy weight (kettle of water). Turn repeatedly, being careful not to scorch them. Let the chilis cool, then crumble both kinds and soak in the beer 15 mins. Grind in a blender til coarse. Beware of the fumes from toasting the chilis, and the oils from chilis on your hands!

Now toast the bay leaves, oregano and cumin in the heavy pan, each separately, then grind together coarsley with the tumeric in a spice grinder or mortar and pestle.

Saute the onions til translucent, add the garlic and saute 5 mins more without browning. Add the dry ground spices and saute 2 more mins.

Add ground chilis and beer and simmer briefly.

Add the onions/spices/beer, tomatoes, honey and salt to beans, and continue to cook 1+ hour, stirring frequently. After the first ½ hour, adjust the salt and heat. After the first hour, use a potato masher to smash some of the beans to thicken the chili. Beware of burning the chili as it thickens.

Secret tip: try to keep the beans barely covered with water; you can always add more. If there is too much liquid, skim off, reduce in saute pan and add it back instead of trying to simmer it off the top of the chili pot.

Posted by Andrew MacMillen on the internet Typed by Lisa Greenwood

Submitted By LISA GREENWOOD On 11-11-95

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