6 Pepper Vegan Chocolate Chili

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Recipe by: mattdev Uploaded by Drimble Wedge

Alright, so as promised in the other thread, here's the first recipe of many. I'll write up a few more as I get time.

I got this recipe from Chow some time ago and modified it a bit for my own liking. I found that it was a bit bland at first so I made a few substitutions with the seasoning, added some fake ground beef, and changed the spicing a bit. With that, I present to you: 6 Pepper Vegan Chocolate Chili!

Contents

Ingredients

  • 1 1/4 cups dried pinto beans
  • 1 large dried ancho chile
  • 1 dried New Mexico chili
  • 12oz of Oatmeal Stout
  • 1 very large white or yellow onion, thickly sliced
  • 3 fresh jalapeno peppers
  • 2 tablespoons olive oil
  • 4 cloves garlic, finely chopped
  • 2 medium orange bell peppers, chopped
  • 1 tablespoon cumin
  • 1/2 teaspoon black pepper
  • 1 teaspoon thyme
  • 1 teaspoon dried oregano leaves,
  • 1 package of fake ground beef (optional)
  • 1 4-ounce can fire-roasted green chiles
  • 2 chipotle pepper, from canned chipotles in adobo
  • 2 whole tomatoes
  • 1/2 teaspoon salt
  • 1 1/2 cups reserved bean cooking liquid
  • 1/2 ounce bittersweet chocolate powder

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First thing you want to do is cook your pre-soaked beans with just 1 teaspoon of salt until they're tender. Bring to a boil, turn down to a simmer, and let it go for about an hour. Drain and reserve the liquid.

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Next, heat up a cast iron skillet on high heat. Take your ancho and New Mexican chilis and place on the skillet and press down with a spatula. Hold until they start to blacken (about 45 seconds), flip, and repeat. When they're done, remove and de-seed them. Leave the cast iron skillet on the heat because we'll use it again shortly.

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After de-seeding, blend with about 2/3 of your beer.

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