RCI-SP.003.0676.001
The Devil's Chili
The Devil's Chili
Prep10 min
Cook15 min
Total25 min
Servings4
Difficultyadvanced
Ingredients
- onions1 cupgrated
- garlic clove1 unitminced
- shallot bulb1 unitminced
- scallions3 largeminced
- green bell pepper1 largechopped
- olive or other salad oil1 oz
- kidney1 lbpink or pinto beans, washed, sorted and soaked
- bay leaf1 largecrushed
- 1 tsp
- mild or hot curry1 tsp
- 1 tsp
- 1 tbsp
- 1 unit
- 1 unit
- tomatoes3 largechopped, or
- 1 can
- 1 can
Method
1
Heat the oil in a large, heavy-bottomed pot over medium heat. Add the grated onions, minced garlic, minced shallot, and chopped green bell pepper, stirring frequently until the vegetables soften and the onions become translucent, about 8 minutes.
2
Stir in the minced scallions and cook for 2 minutes to release their aromatic oils.
2 minutes
3
Add the crushed bay leaf, miso paste, curry powder, basil, and paprika to the vegetable mixture, stirring constantly to combine and toast the spices for 1 minute.
1 minutes
4
Pour in the chopped fresh tomatoes (or canned peeled tomatoes) and the tomato sauce, scraping the bottom of the pot to lift any browned bits.
2 minutes
5
Add the soaked and sorted kidney and pinto beans to the pot, stirring well to distribute them evenly throughout the liquid.
6
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered, stirring occasionally to prevent sticking, until the beans are tender and the chili has thickened, approximately 35-40 minutes.
38 minutes
7
Taste the chili and adjust the seasoning by adding chili powder, salt, and pepper as desired, stirring well after each addition.
8
Simmer for an additional 5 minutes to allow the flavors to meld and settle.
5 minutes
9
Ladle the chili into serving bowls and serve hot, allowing heat to escape slightly before eating.