Another great chili! I do have a Vegetarian Chili posted (along with a few other lovely chili recipes), but where I would use that one as a quick and easy vegetarian meal, this chili I would definitely make ahead and then use as an excuse to highlight some shredded smoked brisket or pulled pork. Borrowed from Smitten Kitchen, this was wonderful as is served on brown rice (with hot sauce), but oh, the possibilities… – enjoy!
1 T. olive oil AND 1 onion, small dice
1 jalapeno AND 2 bell peppers, all cleaned of seeds and diced
2 cloves of garlic, minced
2 T. chili powder
2 t. EACH cumin AND kosher salt
1 t. oregano
1 bottle (330 mL) beer
1 can (796 mL/28 oz) fire-roasted crushed tomatoes (I used Muir Glen)
1 1/2 c. dried beans (I used a 1/2 c. each of small black, red and white)
3 1/2 c. water – this is to add to the beans to soak overnight in your slow cooker
to serve – lime wedges, sour cream, cilantro and hot sauce (and smoked meat!)
The evening before, add the (rinsed) dried beans and water to your slow cooker, put the lid on, and leave the mix to sit overnight.
The day of cooking, add the oil and onion to a large, hot skillet and cook for about 5 minutes, then add in the peppers and continue to cook for a few minutes more until all are softened. Add in the garlic, chili powder, cumin, salt and oregano and cook for a couple of minutes more, until the mix is quite brown and very fragrant (I’ve also added a full can (156 mL) of tomato paste here if I’m in the mood for more intense tomato flavor). Pour in all of the beer and make sure to scrape up all of the browned bits, then bring it all to a boil and simmer until reduced by half – this will take about 10 minutes.
Scrape the hot mix into the slow cooker (where the beans and water are), add in the tomatoes, give it all a stir and then put the lid on and cook on HIGH for 4 to 6 hours until the beans are tender. Serve straight up or with any number of toppings…we’ve also enjoyed ours with a poached egg.
- Category: Beans, Make-ahead, Slow Cooker, Vegetarian