Chili, Erik Speckman
Submitted by Poppy
Bean chili built from scratch with toasted cumin and oregano, ground dried ancho or negro chilies, smoky chipotle, and a splash of red wine for depth. A meatless chili with serious heat and layered spice.
YIELD
1 servingsPREP
30 minCOOK
30 minREADY
60 minThis from-scratch bean chili skips the meat but absolutely does not skip the flavor. The secret is building layers: you toast whole cumin and oregano until fragrant, then grind them yourself with a mortar and pestle. That step alone puts this miles ahead of any chili made from a pre-mixed spice packet.
Dried ancho or negro chilies get roasted until brittle, then ground into a powder that brings smoky, fruity heat you just can’t get from store-bought chili powder. A spoonful of chipotle adds another dimension of smokiness, and a pour of red wine rounds everything out with subtle acidity.
The beans simmer low and slow until they’re creamy and tender, soaking up all that layered spice. A hit of vinegar at the end brightens the whole pot and keeps the flavors sharp. Taste as you go and adjust the heat, acid, and salt until it hits just right.
Kitchen Tips
- Soak your beans overnight for the most even cooking. Quick-soaked beans work but tend to split more.
- Don’t rush the spice toasting. Keep the heat at medium and stir constantly. Burned cumin turns bitter fast.
- The vinegar at the end is a must. It lifts the chili from flat to bright. Start with a splash and add more gradually.
- This chili gets better overnight. Make it a day ahead if you can.
Variations
- Meaty version: Brown ground beef or chunks of chuck before adding the onion and spice mixture.
- Vegan swap: Use vegetable broth in place of water for richer body.
- Extra smoky: Add a second chipotle pepper or a pinch of smoked paprika with the spice blend.
Ingredients
Directions
Cover beans and bay leaf with 2 inches of fresh water, bring to boil.
Lower heat and simmer.
Toast cumin and oregano over medium heat, stirring so they don’t burn.
When they’re fragrant, add paprika, cayenne, and chili powders--toast a few seconds.
Remove from heat.
Then grind with mortar and pestle.
Dry the chili negro or ancho in a hot oven (400) for a few minutes.
Cool and remove stem, seeds, veins.
Shred it and then grind in food processor, blender, etc.
Sauté onion in oil until soft, add garlic, salt, ground herbs and chili, cook 5 min.
Add tomato, juice, 1 teaspoon chipotle, and some red wine, cook about 20 min.
Add to the beans and add more water to cover beans by 1 inch.
Cook until beans are soft (1 hr.)
Taste chili, add vinegar to taste.
Adjust seasoning (cumin, oregano, salt, chili powder, chipotle, vinegar.)
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