We'll call that an intermission
…and now back to our regularly scheduled programming.
The Northern California Rennaissance Faire was fantastic. I have been spending all my weekends there since the end of August before the gates even opened to the enthusiastic throngs of patrons. In that time I was building the village of Willingtown, buffing up on my Elizabethan language skills and mostly shepherding children in and out of the Funny Farm petting zoo. Now, a week after our final days there, our apartment still hasn’t recovered, but I’m starting to get back into my normal routine, and that means recipes!
With holidays approaching and family visits already being planned, it’s important to load up on recipes that can feed a big group without breaking the bank or a sweat. This chili is an old standby that I learned to make from my mother when I was in elementary school. She never wrote down a recipe, but I learned to make it by feel and have since then taken down the recipe. It takes time when you start with dry beans, but the actual work involved in making it is minimal and the results are woth the wait. Just beware, the batch size is rather hefty. We often brought it to potlucks because it is vegan yet tastes as hearty as any classic meaty chili so its sure to please anyone. It’s also delicious, filling and incredibly cheap to make bucket-loads of!
Black Bean Chili
- 2 1/2 cups dry black beans soaked overnight
- 4 cups water
- 2 cups vegi broth
- 2 cans fire roasted tomatos
- 1 can corn with liquid
- 1 can tomato paste
- 2 onions
- 8 cloves garlic
- 2 tablespoons oil
- 3 dried ancho chilis, chopped into 1cm squares
- 2 dried chipotle morita peppers, ground (sub chipotle meco for more heat)
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- 2 bay leaves
Rinse your soaked beans until the water runs clear. Then bring beans, water and broth to a boil. Reduce heat and simmer for 2 hours or until beans are soft all the way through. Add more water if necessary to keep beans covered during this time. The liquid will reduce as it simmers. Coarsely chop onion and garlic and set in a shallow pan with the oil to slowly sweat over low heat, stirring occasionally to make sure they don’t burn. Once soft, add them to the beans and liquid. It doesn’t matter if the beans aren’t soft yet when you do this; the flavor will seep into the beans as they cook. Once the beans are soft, add the rest of the ingredients and allow the chili to simmer for an hour at least. The longer it can go, the better since the flavors need time to come out of the chilis pods and permeate the beans and corn. This is a relatively mild chili, though it may still have too much kick for some people. Leave out the seeds of the peppers for a milder batch or substitute the Chipotle Morita with Chipotle Meco for a spicier dish. For the adventurous, consider adding cayenne pepper or fresh jalapenos as a garnish. Serve with a dollop of sour cream and cornbread for 8 people.
Hearty Black Bean Chili and Cheddar Cornbread
The Cheddar Cornbread is a recipe I developed myself from the ones published by Alton Brown and Epicurious. It is the most tender and moist cornbread I have ever had! I have the bad habit of not following recipes, which drives Colin nuts, but produces amazing results. I look at around a dozen different recipes for the same thing and then narrow it to the two of three best looking ones. Then I play with the proportions(and the ingredients I have available) until I find exactly the product I want. It’s an artistic take on what is science side of cooking.
- 1 cups corn meal
- 1/2 cup corn flour
- 3/4 cup all purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon gluten
- 1/4 cup cream
- 3/4 cup full fat yogurt
- 2 large eggs
- 1/2 can of corn, lightly drained
- 4 ounces extra sharp cheddar
- 3 green onions
- 1 tablespoon butter for greasing the pan
Preheat oven to 425°F.
In a medium mixing bowl, combine dry ingredients and mix with a fork. Make a well in the center of the bowl and crack both eggs into it. Add, cream, yogurt, and corn to the well and wisk liquids with your fork, slowly incorporating the flour mixture. Chop green onions and cube cheese into 1/2 in. pieces. Set 1/4 cup of cheese bits aside to top bread with. Add remaining cheese and green onion into the batter and incorporate fully. It should have the same texture as thick pancake batter so that it scoops easily, but still flows. Grease an 8×12 or 9×9 baking pan and pour batter into the pan. Sprinkle reserved cheese pieces on top evenly. Bake for 18-20 minutes until bread has risen and top is golden brown. Serve warm with Black Bean Chili or as a stand alone snack.