Thursday, March 19, 2009

AIG Chili

According to Wikipedia chili is said to be "the food of forgiveness and reconciliation". Knowing that, I think that one solution to assuage the country's mutual frustration at the leaders of AIG might be that, using those "huge bonuses", they throw one giant chili cook off for the entire country. With the myriad of varietals - Cincinnati, Louisville, and of course the classic, Texas chili - everyone in the country can have their chance at forgiveness and reconciliation. Being almost vegetarians we make a chili con frijoles rather than chili con carne. While I know that to all you purists chili isn't chili without meat, fake meat can only carry a stew so far. J is a master chili man, either a result of Texas upbringing or his constant need for forgiveness and reconciliation, so he is the chili chef in the house. I closely watched the last time he made it so that I could accurately post the recipe here. Its filing and makes a lot so be prepared for some leftovers:

Chili con frijoles

2 tbsp canola oil
1 med yellow onion, diced
2 bell peppers (preferably red and green)
2-3 small carrots, diced (optional)
1 med zucchini (optional)
3-4 cloves garlic, minced
1/4 cup good chili powder (the New Mexico chili powder you bought to make red chili sauce works great)
2 tbsp cumin
2-3 tsp red pepper flakes
2 tsp oregano
1 tsp coriander
2 15 oz. cans black beans
2 15 oz. cans pinto beans
1 large (28 oz) can diced tomatoes
1-2 cups beer
1 pkg soyrizo (8 oz) or other meet substitute

Heat oil in a large soup pot. Saute onion, peppers and optional carrots or zucchini on high heat for 2-3 minutes, stirring often. Add garlic, cumin, chili powder, red pepper flakes, oregano and coriander and cook until vegetables are just slightly soft. Add beans, tomatoes and beer and lower heat. Heat through and simmer for 20-30 minutes. Add soyrizo and salt and pepper to taste.

Garnish with chopped cilantro and shredded cheese.

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