Sunday, August 31, 2008

two bean chili

3 Tbs extra virgin olive oil
5 cloves of garlic, peeled and sliced in half lengthwise
1 small onion, chopped
3 large heirloom tomatoes
1 jalapeno, thinly sliced
1 can garbanzo beans
1 can black beans
1/2 package of Soyrizo
3 Tbs chili powder
1 Tbs red pepper flakes
1/4 cup cilantro
2 small pieces dark chocolate
salt & pepper to taste

This recipe starts out very similarly to our Tomato Garlic Sauce.

Cut an X in bottom of each tomato and blanch in a large pot of boiling water for about 10 seconds. Immediately transfer tomatoes with a slotted spoon to an ice bath to cool, then peel, seed, and chop.

Cook the garlic and onion in oil in a small heavy pot over medium heat, stirring occasionally, until the garlic is golden and the onion is translucent, 3 to 5 minutes. Add tomatoes and jalapeno and simmer, covered, stirring occasionally, 45 minutes.

Add in the dry spices. Now is a good time to taste to ensure you are happy with the base flavor and the amount of heat. Add in the beans, cilantro and Soyrizo. Cook for an additional 15 minutes. Stir in the chocolate, which will give the chili a darker brown color and make it creamier.

The finished result, topped with creme fraiche.

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