Smokey Sweet Chili

Chili is a way of life in Texas, and there are as many variations of it as one can imagine. The first variation of this recipe was conjured up during an unlikely snow, when the only solution was surely something warm, smokey, sweet, and comforting. Don’t let the long ingredient list be intimidating, and by all means substitute as needed. If you don’t have poblano peppers, just substitute diced green ones. No dried ancho peppers? Just use regular chili powder. And as with all chili’s, it takes on an extra charm on day two.

Smokey Sweet Chili
Serves 6

3 poblano peppers, broiled, skinned, and diced
2 tbsp olive oil, divided
1 onion diced
2 cloves of garlic
2 tbps chopped ancho peppers
1 tbsp coco powder
2 tsp cumin
1 tsp paprika
½ tsp dried cilantro
¼ tsp allspice
¼ tsp crushed or ground cloves
4 cups of water with bouillon cubes*
30 ozs black beans
1 15 oz can of fire roasted tomatoes
½ package Morning Star crumbles with chili powder
2 tbsp brown sugar

* I always use Knorr Vegetarian Vegetable Bouillon cubes. They add a bit of thickness. If you use these, I find no need to add additional salt.

1) Set the oven to broil. Place the poblano peppers on a pan and lightly coat with olive oil or cooking spray. Cook until charred on all sides, turning every 2-4 minutes. Once finished, put in a bowl with a lid or a brown paper bag to steam for 10-15 minutes.
2) Chop the onion and garlic. Heat a large stockpot to medium to medium high heat. Add 1 tbsp of olive oil, onions, and garlic. Stir frequently.
3) Mix all of the seasonings in one bowl, using a food processor to chop up the ancho peppers.
4) Skin the poblanos, remove seeds and stem, and dice.
5) When the onions are soft 4-6 minutes, add 1 tbsp olive oil and spices, stirring constantly for 45 seconds. Add the water and bouillon. Bring to a boil.
6) Add the poblanos, black beans, tomatoes, and the beer and tomato paste if using. Return to a boil.
7) Heat the crumbles in a skillet with chili powder to taste. Add to crumbles and brown sugar to the chili. Add more water until desired consistency is reached. Bring back to a boil.
8 ) Reduce heat and let simmer for 30 minutes to 1 hour.

Serve with sour cream, cheese, diced green onions, tortilla chips, or any other fixings.

Leftovers? Try serving over baked sweet potatoes.

Advertisement

~ by clmaloyed on January 2, 2009.