Olive oil
5 decent sized onions
a lot of garlic, you decide how much.
1 tbsp cumin
I prefer to use whole cumin, toast it in a dry skillet, and grind it in a mortar and pestle,
but you may not be as anal as this. It is a step worth taking, imho)
a pinch of cinnamon, just a pinch
2 tsp. oregano
2 - 4 chipotle chiles (the kind canned in adobo sauce, see note below)
one eggplant, peeled and cut into 1" dice
1/2 lb mushrooms, chopped
4 bell peppers, red and/or green, diced
one cup diced carrots
3/4 cup unsalted cashews
(if you can only get salted ones, rinse them off before using)
1 lb of black beans dried, or three 15 oz cans of same
(you can use red kidney or pinto, or all three, doesn't really matter)
1 (28 oz) can crushed tomatoes in puree
1 bottle beer (need not be fancy beer, but don't use yak piss either)
handful of chopped cilantro
(If you are using dried beans, the night before soak them in cold water. Then drain, refresh water, and simmer them for 90 minutes or until tender but not mushy. Drain and set aside. If using canned beans, just dump them into a colander and thoroughly rinse the slimy stuff off of them before putting them into the chili when the recipe directs you to.)
Peel and chop onions and garlic. Sauté in olive oil till onions begin to become translucent. Add spices, including chiles. Add eggplant and mushrooms. Sauté 5 minutes, stirring frequently. Add carrots and sauté for a few more minutes. Add tomato, beer and cashews, cover, lower heat and simmer for 30 - 45 minutes.
Add peppers and beans. Simmer until beans are heated thru and pepper is soft but not mush. (10 minutes is fine). Add vinegar, cilantro, and correct for salt and pepper.
Serve over rice, passing cheddar, guacamole (mash up some Haas avocado with minced garlic, lime, green chili and salt), or salsa, or all of the above!
This recipe is legendary in my family, and I make it every year at our holiday Christmas party, as most of DH's family are vegetarian. Even meat eaters like it. Leftovers are good filling for burritos, or you can make tamale pie out of it.
About chipotles: These are generally available canned, in adobo sauce (a concentrated spicy puree) in hispanic markets. They taste like smoked jalapenos, which in fact, is what they are. They are worth seeking out because they lend a wonderful smokiness to this meatless dish. One pepper will make a mild chili, three will be fairly hot. I like to use two, and a spoonful of the sauce. (Leftover chiles freeze well). If you can't get them, use regular jalapenos.
Carolyn D.
(1/24/00)
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