Smokin' Chili

 
Oscar is eagerly awaiting the Superbowl.  Oh, sure, we may watch some of the game on TV, and some of us will enjoy the commercials as much as the game.  Chances are I'll be doing something else at the same time if we do watch it.  You know, something exciting like folding laundry or writing up a recipe. 

But the real excitement will come in the week leading up to the big game.  What Oscar is really looking forward to is the Superbowl display at Whole Foods.  As best Oscar could remember, the set up is a miniature football field with corks for players and beer bottles for referees. The whole display is walled in by large quantities of tortilla chips and soda.  I wish I could remember it better myself, but I'm sure that I tried to move on as soon as I saw those large quantities of chips.

 
If we do watch the game, we'll take a traditional culinary route and whip up a pot of chili.  Maybe we'll have some chips and tomatillo salsa, too.  But this chili recipe will definitely be on the table.  The smoked paprika and chipotle in adobo sauce give the chili a fantastic smoky flavor and the cilantro adds a touch of freshness.  The chipotle also gives the chili a moderate amount of heat.  You can add more if you want more kick, or leave it out altogether if you are making this for children who  can't tolerate the spicyness.  For a crowd, I make a double batch, one with the chipotle and one without.  Leftovers freeze well. 

With or without the game, this chili is warming on a cold January night.  We may even recreate our own Superbowl display at home.  Maybe we'll use blocks instead of the chips and soda, but I think we'll keep the beer bottle referee.

Smokin' Chili

Serves 8
20 minutes preparation time, plus time for soaking the beans
1 hour and 30 minutes cooking time

1 pound dried kidney beans, or a combination of kidney, navy, and pinto beans, soaked overnight
1 tablespoon cumin
1 tablespoon smoked paprika or pimenton
1 1/2 teaspoons dried oregano
1/4 teaspoon ground cloves
1 tablespoon olive oil
1 medium onion, diced
1 medium yellow or red pepper, diced
6 garlic cloves, chopped
1 28-ounce can whole tomatoes (preferably San Marzano), with their juice, chopped
1 tablespoon chipotle in adobo sauce, finely minced (optional)
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped cilantro
toppings such as grated cheese, minced onion, or sour cream for servings

Whisk together the cumin, smoked paprika, oregano, and cloves.  Heat them in a large stockpot over medium heat until they are fragrant, just a minute or two.  Remove them from the pot. 

Add the olive oil to the pan and warm it.  Add the onion, pepper, and garlic and cook until they soften, 7 or 8 minutes.  Add the beans, tomatoes with their liquid, the spice mixture, and salt and pepper.  Add the chipotle if you are using it, but if you would like to separate the chili into two batches, one mild and one spicy, divide it into two pots at this point.  Then add the chipotle to one pot (you may want to use half the amount). 

If the tomato liquid is not sufficient to cover the beans, add a bit of water until the beans are just submerged. 

Cook the chili uncovered until the beans have softened, about an hour and a half.  Check the liquid and add more water if it is necessary to keep the beans covered.  When the beans are soft, add the cilantro and serve with the toppings of your choice.

Print Recipe

Comments

[Catherine]

This looks wonderful and the cilantro is a great addition but I have a question regarding the chipotle - do you seed the chipotle pepper before you add it? I used one in another dish recently and it was incredibly hot and drowned out the other flavors of the dish. Any tips/suggestions on how to use one without it taking over the dish? Thanks! I always look forward to your posts.

[Christina]

I love all of your recipes that I have made so far and this one looks as though it will be another yummy meal. I do have one question though - where can one find the c'hipotle in adobo sauce'? At Wole Foods?

BTW, I appreciate the suggestion to make two pots - one with and one without heat. We have two kids with very different taste buds. It is sometimes a challenge to make everyone happy.

[Margy]

Catherine, Thanks so much for your comment. I do not seed the chipotle, but try to use a moderate amount of it so it doesn't get too strong. But spiciness is such a personal preference. If this is the same amount you used in your last recipe, you may want to use less this time around. I also mince the chipotle, and I will clarify that in the recipe.

Christina, Yes, Whole Foods carries chipotle in Adobo sauce. You may be able to get it at other stores, too, but I have bought mine at Whole Foods in the section with taco ingredients. Keep any extras you have in an airtight container in the refrigerator and it will last for months.

[Andrea]

Yes, we LOVE that display at Fresh Fields...with real lights, too! And, of course, the snacks....

[Nancye]

Oh goodness- my kids love that display too. One year we even had to take a picture of it. I'll see if I can find the photo!

[Gina]

This chili was wonderful -- the best veggie chili I've made (and I have made a lot of them!). I seeded the chipotle because I, too, have found them too spicy before. I thought the amount of spice from the seeded pepper was perfect.

I found chipotle in adobo at Giant, in the Latin American foods section.

[oscar]

it's very hot!! good diner!!! :) :)! i would like some more,please! go,saints!

[Craig]

Thanks for the recipe! I did it for the Super Bowl, one batch with and one without chipotle - the crowd had to wade through the snowstorm to get to my house, but I think the chili warmed them right up. I added about a tablespoon of ancho chile powder to the non-spicy batch, seemed to perk things up without injuring the kids.

I think the whole can of chipotle is just about right spicy-wise, but maybe that says more about my tastebuds than anything else. :)

[Margy]

Gina and Craig, I'm so glad you liked it. Craig, I can't believe you can tolerate a whole can of chipotles in adobo! We made it for the Super Bowl, too, and I'm heating up the leftovers now for a snowday lunch.