Now that the holidays are over, I thought that it was time to clean out the fridge and get rid of the leftovers that no one was going to eat. I found that I had four huge tomatoes that were just at the limit of freshness, as well as several nice jalapenos and Anaheim peppers. I haven't used my Dutch oven in a while, so I thought that I'd take a crack at making some chili with it.
Last night, I cleaned and soaked a pound of black beans. This morning I drained them and put them aside while I got the rest of the chili going. While I was heating the oven to 250F, I heated up the Dutch oven on the stovetop. I chopped a couple of onions, a dozen (maybe more) cloves of garlic and all the peppers. I sauteed them in the Dutch oven until the onions were becoming transparent. After that, I roughly chopped the tomatoes and tossed them in, juice and all. I simmered it together for a few minutes, stirring until they were blended. After that, I stirred in a couple of tablespoons of tomato paste. On top of that, I added ancho chili powder, red pepper, coriander, cumin, oregano, allspice and some sea salt. Finally, I stirred in about a cup or a cup and a half of raw cashews.
Next, I stirred in the beans and then topped of the pot with chicken stock (more leftovers). I brought it to a boil again. Then I put the lid on the pot and put it in the oven.
Seven and a half hours later, out it came. Magnificent, if I do say so myself. Served it with some leftover low fat sour cream and shredded cheddar cheese.
Last night, I cleaned and soaked a pound of black beans. This morning I drained them and put them aside while I got the rest of the chili going. While I was heating the oven to 250F, I heated up the Dutch oven on the stovetop. I chopped a couple of onions, a dozen (maybe more) cloves of garlic and all the peppers. I sauteed them in the Dutch oven until the onions were becoming transparent. After that, I roughly chopped the tomatoes and tossed them in, juice and all. I simmered it together for a few minutes, stirring until they were blended. After that, I stirred in a couple of tablespoons of tomato paste. On top of that, I added ancho chili powder, red pepper, coriander, cumin, oregano, allspice and some sea salt. Finally, I stirred in about a cup or a cup and a half of raw cashews.
Next, I stirred in the beans and then topped of the pot with chicken stock (more leftovers). I brought it to a boil again. Then I put the lid on the pot and put it in the oven.
Seven and a half hours later, out it came. Magnificent, if I do say so myself. Served it with some leftover low fat sour cream and shredded cheddar cheese.