Well, almost everything, there are a lot of ingredients here, but they should be #pantry staples and a couple of unusual ones too. This is a great #sundaybatchcook meal and is amazing the next day. I will give you some tips to make it mild or hot if you like it kicked up.
Chili paired with some #ricedcauliflower and #driedbeans, kidneys, in this case, make for a perfect fall #comfortfood dish without all the low-end carbs.
Chili is ALL about the Chili Peppers
Use dried whole chilies if you can - this is a gamecahnger in flavor. 2-4 Ancho and or New Mexico are a great place to start and no they are not hot so give it a shot. Toast them in a frying pan for a few minutes to release the #essentialoils.
Chipotle is the Second Flavor Bomb
Thes are cheap and a really big smoky flavor. If you want to keep things mild for the kids, open the pepper and remove the seeds with a little knife and discard. Otherwise, keep them for an added kick I usually use 1 - 2 that have been seeded.
Hatch Chilies are Special Get Them in Season
Hatch chilies are just hot enough to get noticed, but not enough to scare off the #scoville babies, if you have the time roast them black and peel them. Some supermarkets will do this with an outside tumbler. If you can't find them Anaheim peppers are a good sub but a lot milder.
Dried No Soak Beans in the Instantpot
If you have an #instantpot you can cook dried beans in under an hour and, they taste better than canned and the texture is super creamy. Typically 1:3 ratio of beans to water add 1 tsp of salt and a 1/4 tsp baking soda to give them flavor. Depending on the bean variety this is 20-30 minutes under pressure with a natural release.
Chili With Some Beans if you Like - serves 12
Tear up the dried chilies and remove the seeds, toast them for a couple of minutes in a frying pan. Transfer them to a blender and cover with hot tap water. Get a large stockpot or dutch oven with a lid over medium heat and coat the bottom of the pan with olive oil. Add all of the vegetables to the pot and add the salt and some pepper stir and reduce the heat to low and cover to sweat them, we don't want to carmelize them. Once the vegetables are soft and the onions are translucent add the dried spices and stir them around for a minute, this will help release their essential oils. Then add the ground beef and break apart with a wooden spoon until browned. Add the garlic and chipotle at this point and cook for a couple of minutes to open up the garlic. Now we can add all our liquids. Bring this to a boil, cover, and reduce to the lowest simmer your stove offers. Simmer covered on low for 30 minutes and check at the 15-minute mark. If it really soupy leave the cover off and reduce a bit. Once done add the crushed tortilla chips and let it sit for 5 minutes. Serve over rice, riced cauliflower, or mashed savory sweet potatoes.
Ingredients
4 onions - chopped
1 adobo pepper
5 cloves of garlic smashed and minced
4 stalks of celery rough chopped
3 bell peppers rough chopped
2 Hatch chilies chopped
2 lbs of 80/20 ground beef - substitute Impossible Foods for a vegetarian version
1 adobo pepper minced into the garlic
2 tsp. salt
olive oil - don't waste your EVOO here just something light
a handful of your favorite tortilla chips crushed in a Ziploc bag with a rolling pin or jar
Spices
2 - 4 dried chilies re-constituted blended with water
or
1/2 C. dried chili powder
2 T. roasted ground cumin
1 T. paprika
1 T. smoked paprika
1 T. oregano
1 T. basil
1 tsp. chipotle powder - omit for mild
1 tsp. garlic powder
1 tsp. onion powder
1 tsp FRESHLY ground black pepper
Wet Ingredients
2 15oz fire-roasted diced tomatoes
1 can of Rotel tomatoes - omit for mild
1 C. cold dark coffee
1/2 can tomato paste
1/3 C. Worchestershire sauce
1/4 C. reduced sodium soy sauce
10 dashes of liquid smoke
10 dashes of fish sauce
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