Thursday, November 4, 2010

Chili with Chilis

 I said I would have more pepper recipes, and here is a great way to use up a bunch of big peppers and little peppers.  Chili with Chilis!  This recipe is a warm and fulfilling chili that uses no chili powder.  Its completely seasoned by all the chilis in it.  This is probably C's favorite dish to make, and eat.  I love mine tossed over some whole wheat spaghetti noodles, but tonight's recipe is a variation with bulgar (a cracked wheat) and Textured Vegetable Protein, I suggest just trying it.  Its good I promise.


Ingredients:
4 Anaheim Chilis
2-3 red jalapenos/seranos
1 Habanero Pepper
1 Portuguese Pepper
1 white onion chopped + 1 wedge extra for beans
2 celery stalks chopped
4 cloves of garlic minced
1 28oz can of crushed tomatoes
1 cup of great northern beans (dry)
1 cup of red kidney beans (dry)

Spices: 
   1-2 bay leaves
   1 tsp of cumin
   1 tsp black pepper
   1-2 tablespoons salt
   1/2 tsp garlic powder
   1 tsp oregano

1/2 cup TVP (textured vegetable protein)
1 cup bulgar

Cook beans until tender with wedge of onion in large soup pot.  While beans cook, roast the anaheims and jalapenos.  Allow to sweat for 20 min a wet towel to assist in removing the skin, then remove seeds and stems to all the peppers including the habanero and portuguese, or keep them to add additional heat. Chop up and keep to the side. Add the can of tomatoes and spices to the beans when soft.  Allow to simmer for about ten to fifteen minutes.  Add peppers to the tomatoes and beans.  Saute onion, garlic and celery until lightly transparent.  Then add them to the chili.  Simmer for 45 minutes.

Right before the soup is ready (15 minutes or so) make a batch of TVP and bulgar.  TVP is about 1 cup dry to 7/8 cup of boiling water/stock.  I dropped it to half a cup because of the 1 cup of bulgar which have similar textures.  Half a cup of TVP uses just less than half a cup of boiling water to rehydrate.  Just pour boiling water or stock over the flakes, stir, and let sit for 5-10 minutes.
Bulgar is 1 cup dry to 2.25 cups water.  Bring water with a touch of salt and the bulgar to a boil, then simmer 10-15 minutes.  Add both the Chili with Chilis.   Add sour cream if you like and enjoy a hearty warm dinner.

No comments:

Post a Comment