What are we up to; well, would you be surprised to hear we are getting ready for another extended trip? No, not surprised? I don’t really blame you; I’d be surprised to be able to tell you we were staying put! This weekend Jason and I are off for three and a half weeks of family, friends, and fun in the sun, with a work trip to round it all out. But before we head south, I wanted to get another recipe up. This one is excellent for those who may be participating in the allergy elimination diet (and for everyone else besides). So, say hello to a Three Bean Chili that still has my fingers burning. . .forget to wear gloves for the darn jalapeno!
This chili is packed with vegetables and beans, which would inevitably lead my friends Frank and Nicole to say, “well, then it is bean soup, not chili”;however, as luck would have it, this is both my recipe and my site so. . . chili it is! (I love you, Frank and Nicole). I hope you enjoy. Look for more allergy elimination diet information to be posted later this week.
Wait, you say, what is that marvelous muffin mincing just out of focus? That, my friends, is Sarah Brittons‘ wonderful Black Quinoa Corn Muffin. Head over and get the recipe for a perfect chili pairing!
Three Bean Chili
1 cup mixed dry black, kidney, and pinto beans (or 2 cups cooked beans)
1 bay leaf
1 lb. ground beef or turkey
1 lg. can tomatoes, chopped, crushed, or squished btw your fingers
3 poblano peppers (dark green triangular peppers)
1/2 to 1 jalapeno
1 med. white or yellow onion
3 cloves garlic, minced
2 Tbs fresh or 2 tsp dry oregano
1 1/2 Tbs chili powder
1/2 tsp sweet paprika
1/4 tsp coriander
small pinch ground clove
1 tsp (a nice chunk) unsweetened chocolate
salt and pepper to taste
Soak 1 cup of beans in water to cover overnight. Drain beans, and transfer to medium pot. Add water to 2 inches above beans, bay leaf and 1/2 tsp salt. Bring to boil then reduce to bare simmer; check for done-ness at one hour. Beans should be fully cooked but still toothsome-remember, they will cook more in the chili. Alternately, place dry beans in crock pot in the morning with water to cover by 3 inches, bay leaf and salt, and cook on low. They will be ready to go in the chili when you get home! Reserve 1 1/2 cups cooking liquid, then drain beans. Put beans and liquid, together, aside until needed.
In a large pot, brown meat with a bit of olive oil over medium heat. Remove meat to colander to drain. Wipe pot dry and add 1 Tbs of olive oil. Sweat garlic, jalapeno, onion, and poblano chiles until onion begin to be transparent. Add all other ingredients to the pot, stirring well to combine. Allow chili to simmer on low at least 30, or until you are ready to have your socks knocked off!