Skip to main content

black bean chili with homemade ancho chili powder

 

Procrastination is my thing, I had to study in the library when I was in school and once I sat down it usually took me 45 minutes to settle into my routine 📚.   I know that's awful.  I haven't changed, I still like to waste time.  I'm a time waster.  I did however give myself a pumpkin 🎃  facial this morning which has absolutely nothing to do with posting recipes on my blog.  The pumpkin facial smells really good out of the jar and it tingles on the skin for a few minutes, which is what you want.  However, I think I put too much of the pumpkin goo on my face because it smells so good and it's fun to dip into the jar but then it took awhile to wash the whole slimy thing off my face, not thinking that's good.  But, there is no reason I can think of why I shouldn't give myself a facial while I'm procrastinating, also makes my skin feel good.

On to the black bean chili 🌶 - when I'm feeling like something healthy for dinner -I think of a bowl of spicy Heirloom Rancho Gordo black beans with chopped shallots, cilantro and lime juice on top, maybe a few chopped tomatoes.  Black beans are healthy and a nice break from  chili with meat.  It's fall and we should be wanting soups, stews and chili, right?  Too bad the temperature is still in the 80's- at least it's cooling down at night.  Today is a red flag 🚩 warning so we are still in the thick of fire season, so over it.  My advice, soak your black beans over night and have your pumpkin facial while you procrastinate before making dinner- black bean chili with your own homemade chili powder, why not!?

Ingredients and Recipe for Black Bean Chili with Homemade Chili Powder 
serves 8

homemade ancho chili powder 
2 ounces dried Ancho chilies, steamed seeded and cut into 1/2" pieces
1 teaspoon cumin seeds
1 teaspoon dried Mexican oregano 
2 teaspoons paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper

Process the chilies, cumin seeds and oregano in a spice grinder, working in batches as necessary.
Stir in the paprika, garlic powder and cayenne.  Makes about 1/2 cup.

black bean chili

1 tablespoon brown mustard seeds
2 teaspoons cumin seeds
3 tablespoons olive oil
8 ounces shiitake mushrooms, trimmed and chopped
1 yellow onion, chopped fine
3 garlic cloves, minced
3 tablespoons homemade ancho chili powder
1 tablespoon chipotle paste
1 cup dry red wine, I used Pinot Noir
1 quart vegetable broth
1 -16 ounce package Rancho Gordo Midnight black beans, picked over and soaked overnight
1 tablespoon golden brown sugar
1/8 teaspoon baking soda
4 small bay leaves
1 -28 ounce can crushed tomatoes
1 & 1/2 red bell peppers, chopped
Sea salt
fresh cilantro
shallots, chopped
fresh tomato, chopped
Fresh limes, cut into wedges
Jalapeños, thinly sliced


In a heavy Dutch oven, over medium heat, toast the mustard and cumin seeds, about 1 minute, until fragrant.
Stir in the olive oil, onion and mushrooms, cook and stir for a few minutes then put on the lid, cook covered for about 5 minutes.  Remove the lid and cook for about 10 minutes, until onions and mushrooms are tender and slightly browned. 
Stir in the minced garlic, chili powder and chipotle paste, stirring for a minute until fragrant.
Pour in the red wine and reduce for a few minutes.
Add the vegetable broth, soaked beans, brown sugar, baking soda and small bay leaves, bring to a simmer on the stove top and cover.  Cook for one hour.
Add the crushed tomatoes and red bell peppers, cook for another hour or until beans are tender, adding water if necessary.
Remove the bay leaves and salt to taste.
Serve in bowls with fresh cilantro, chopped shallots, fresh tomatoes, fresh lime wedges and thinly sliced Jalapeños















Comments

Popular posts from this blog

pear jam with saffron infused honey and cardamom

  Pear Jam with Saffron Infused Honey and Cardamom The summer after high school I worked sorting Bartlett pears at the Scotts Valley Fruit Exchange in Lake County California.  I thought I would never touch or eat another pear again in my life. But, here I am years years later making pear jam in my kitchen with pears, honey and saffron grown in Lake County.  A few weeks ago My husband and I went to visit friends in Kelseyville at their finca, they generously supplied me with the pears from their orchard-Finca Castelero- for my jam.  I will never forget getting up early in the morning and riding my bike across the valley from my cousin's house to work a long hot day sorting pears.  I remember thinking whoever came up with the idea of creating a cooperative to sort, pack and send pears from family farms, including my cousin's family farm on what is now called Hendricks road, to markets all over the country really had a good idea!  I never looked at pears in the grocery store the s

spicy orange chicken with fancy small chopped hot house tomatoes

  My first Chinese cooking classes covered: the extremely important exercise of boning an entire chicken, why we often find too much chopped celery in Chinese food, tips on dating in a Chinese family, and a handful of simple stir fry recipes, like plum chicken with walnuts, to make at home in a wok.  Over the years I've incorporated those first basic concepts I learned in my classes into every stir-fry I make, going rogue on many a recipe.  The final class was a tour of Chinatown in San Francisco and a visit to the Wok Shop to purchase an authentic carbon steel wok with the necessary tools.  I was nine months pregnant and gave birth right before the last class, so I missed my Wok Shop visit and tour.  I've since had a tour visiting many interesting shops in Chinatown in San Francisco.  If you've never visited Chinatown- you're in for a treat-it's fun for shopping and of course- a delicious multi-course Lunch in a Chinese restaurant.  Ok, I know you're dying to k

French strawberry cream cake

Gracie, my 10 year old granddaughter  and I have been wanting to make a strawberry cake with whipped cream for such a long time, we made it happen this week.  I found what I think is a do-able recipe for a French style cake with strawberries and a cream filling to make at home with basic baking ingredients including fresh strawberries which are still in season.  We baked a butter cake for the base, then we cleaned, trimmed and sliced the strawberries together. We used a springform pan for the cake; the cake was trimmed and put back into the pan with a parchment collar to support the berries and cream topping.  Then we whipped up a cream cheese, sugar and heavy cream mixture that we piped around and into the strawberries that we layered around the sides and into the center of the cake.  We put aside a few sliced strawberries to decorate the top before serving.  The cake has to be refrigerated over night for the cream filling to firm up so it can be sliced cleanly.  We both enjoyed our