Bowl of Bean Chili
(click to enlarge)

Bean Chili


US Southwest   -   Chili sin Carne
Makes:
Effort:
Sched:
DoAhead:  		 4#
***
2 hrs
Best		 This delicious Chili of Beans is very similar in taste to our Texas Beef Chili. It will please omnivores and vegetarians alike. A lot of ingredients, but not difficult to make.




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-- Cooked (1)
Black beans
Kidney Beans red
Pinto Beans
-- Sauce
Chili Negro (2)
Chili New Mex (3)  
Chili Ancho (4)
Soaking Water
Salt
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Onion, red
Bell Pepper red
Bell Pepper grn
Carrot
Celery
Chili Jalapeño
Chili Serrano (5)
Garlic
-- Finish
Olive Oil
Tomato Sauce (6)
Red Wine
Salt
Sugar, brown
Worcestershire
Vinegar
Cumin Seed
Oregano, dry
Masa Harina (7)
Beer, dark (8)
-- (9 Garnishes)
Sauce:   -   (1 hr - 35 min work)
  1. Dry pan toast all dried CHILIS over moderately high heat, about 2 minutes per side. They should be hot and flexible, and can have brown spots, but no smoke and no burning.
  2. Cap all Chilis and break them up enough to shake out the seeds.
  3. In a bowl, place all dried Chilis. Pour over just boiled hot Water sufficient to cover. Let soak until soft, 20 to 30 minutes.
  4. Drain Chilis reserving soaking water. Place in a food processor, mixie, or blender and run until smooth, adding just as much of the soaking water as needed to get a smooth paste. Discard the rest.
Prep:   -   (25 min - do while dried Chilis soak)
  1. Chop ONION small.
  2. Cap and seed BELL PEPPERS and chop small. Mix with Onions.
  3. Chop CARROT small. Chop CELERY small. Mix with Onions.
  4. Cap JALAPEÑOS, remove seed mass, and chop fine. IF using, cap SERRANO and chop fine, seed mass and all. Mix both with Onions.
  5. Crush GARLIC and chop fine.
Run:   -   (1 hr)
  1. In a Dutch Oven or heavy bottomed pan (3-1/2 quart min), heat 2 T Oil. Stir in Onion mix and Fry stirring often over moderately high heat until Onion is translucent and vegies are starting to soften.
  2. Stir in Garlic and fry stirring for another minute.
  3. Stir in Chili Sauce then Beans. Cook for 3 minutes stirring a couple times.
  4. Stir in all Finish items. Bring to a boil, then turn to a simmer. Cover and simmer for about 40 min. Stir up from the bottom now and then, and adjust consistency with more Beer if needed.
  5. Serve hot, Garnished as desired.
NOTES:

  1. Beans:

      All Beans are cooked or canned. I prefer canned for consistent firmness, favoring Goya brand (despite their support for Trump) for firmness. You will have left overs from 3 cans. Just put them in a bowl, add some salt and your best vinegar and eat them as a snack.

  2. Chili Negro:

      [Pasilla, dry]   This is a long narrow chili, a ripe and dried Chili Pasilla. For details see our Mexican Chilis page.

  3. Chili New Mexico:

      If unavailable, you could use Chili California, which is a variety of the same Chili grown in California. These vary in flavor and hotness, but not as much different as from one New Mexico variety to another. For details see our Mexican Chilis page.

  4. Chili Ancho:

      Dried Poblanos. A mild (usually) very flavorful Chili. For details see our Mexican Chilis page.

  5. Chili Serrano

      With the specified dried chilis and de-seeded Jalapeños this chili has very mild heat. If that's what you want, skip the Serrano.

  6. Tomato Sauce:

      This should be a very simple tomato sauce. My favorite is Faraon Spanish Style, which comes in convenient 8 oz cans, but other simple sauces will also work.

  7. Masa Harina:

      This is a flour made from nixtamal corn. It is available in practically any market that serves a Mexican community. Available in white and yellow, white being preferred for this use.

  8. Beer, Dark:

      This can be substituted with Stock, vegetable for vegetarian, otherwise, chicken or beef.

  9. Garnishes:

      Typical garnishes are Chopped White Onion, Chili Flakes, Chopped Cilantro, Chopped Scallions, Shredded Cheese, Lime Wedges, Mexican Crema or Sour Cream, Tortilla chips, or whatever you desire.
  10. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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