Disclaimer: It's extremely spicy and a tad unconventional. If you can't take the heat, you are advised to proceed with due caution.
This is a very forgiving recipe, so don't freak out if you don't have some of the optional ingredients or mess-up and add too much or too little of anything:)
1. Add about 1 level tbsp. of finely diced onions to a large/deep stock pot along with a small handful of diced tomatoes (1 - 2 tbsp)
2. Cook these in about 1 tbsp cooking oil so that it doesn't burn (sunflower/vegetable/canola/olive/extra virgin olive) for several minutes until you get a slightly unpleasant :P earthy smell. Turn off the heat immediately. Add the diced garlic, 1 Serrano pepper OR jalapeno rounds (thinly sliced, depending on the size/personal preference), 1/2 of a large green (or red or yellow) bell pepper (cut into 1 inch squares), a few tomato slices, and then cook it on low for about 10 seconds.
3. Immediately add the black beans and bean-water (1 can). Turn up the heat to high and bring it to a rolling boil. Add more water if needed.
4. Reduce the heat to low. Add 1 tsp of wings sauce (optional).
5. Add 4-7 tbsp (to taste) of my "homemade marinara sauce" (see recipe)
6. Add about four shakes of dried basil flakes
7. Add 2 heaped tsp of red chilli powder, a pinch of REGULAR paprika, a pinch of cumin seeds (crushed OR uncrushed- either way is fine...it just depends on what you like. Personally, I think it tastes good uncrushed in this recipe), crushed black pepper (about 1/2 tsp), and about 1/4 tsp granulated white sugar.
8. Add 1-2 heaped tsp of barbecue sauce OR worsteshire sauce. If you decide to use 1 tsp, then add 1 additional tsp of sugar.
9. Add celery slices. I like to slice it thin. Put anywhere between one or two stalks, depending on how much you like celery.
10. Optional: Add anywhere between 0-3 tbsp. of Chipotle Adobo Sauce, and make sure to put at least one of the Chipotle peppers from the sauce into the pot if you like it REALLY spicy. In my opinion, 1 tsp is more than sufficient for a good chili, and you can just omit it altogether so that it doesn't override the other flavors or if you dislike that "chipotle" flavor.
11. Optional: Add 1-3 Tbsp rice wine vinegar, depending on how tangy you like it.
12. Add salt to taste. (it doesn't necessarily need any additional salt)
13. Simmer, uncovered, for about 1 hour on the lowest heat setting. Add water periodically (if necessary) so that it does not dry up and burn at the bottom of the pan (ie. keep checking on it).
14. Water-down the completed chili, if desired.
15. I like to crumble either 1) 1/2 field roast burger OR 2) 1-2 field roast sausages (the Italian flavor OR chipotle) OR 3) a handful of Beyond Meat's Beef Crumbles (the "BEEFY" flavor), into the completed chili before serving. Let me know if you guys enjoy this recipe as much as I do:) It tastes best when eaten with a GOOD, rustic sourdough, or, if all else fails, a rustic ciabatta (my go-to ciabatta/rustic bread is Trader Joes' "Pain Rustique").
I speculate that large carrot chunks would taste good in this, but I haven't tried it yet. Some recipes call for oregano. I will definitely try putting both of these in here sometime and let you guys know how it turns out.
Enjoy!
This is a very forgiving recipe, so don't freak out if you don't have some of the optional ingredients or mess-up and add too much or too little of anything:)
1. Add about 1 level tbsp. of finely diced onions to a large/deep stock pot along with a small handful of diced tomatoes (1 - 2 tbsp)
2. Cook these in about 1 tbsp cooking oil so that it doesn't burn (sunflower/vegetable/canola/olive/extra virgin olive) for several minutes until you get a slightly unpleasant :P earthy smell. Turn off the heat immediately. Add the diced garlic, 1 Serrano pepper OR jalapeno rounds (thinly sliced, depending on the size/personal preference), 1/2 of a large green (or red or yellow) bell pepper (cut into 1 inch squares), a few tomato slices, and then cook it on low for about 10 seconds.
3. Immediately add the black beans and bean-water (1 can). Turn up the heat to high and bring it to a rolling boil. Add more water if needed.
4. Reduce the heat to low. Add 1 tsp of wings sauce (optional).
5. Add 4-7 tbsp (to taste) of my "homemade marinara sauce" (see recipe)
6. Add about four shakes of dried basil flakes
7. Add 2 heaped tsp of red chilli powder, a pinch of REGULAR paprika, a pinch of cumin seeds (crushed OR uncrushed- either way is fine...it just depends on what you like. Personally, I think it tastes good uncrushed in this recipe), crushed black pepper (about 1/2 tsp), and about 1/4 tsp granulated white sugar.
8. Add 1-2 heaped tsp of barbecue sauce OR worsteshire sauce. If you decide to use 1 tsp, then add 1 additional tsp of sugar.
9. Add celery slices. I like to slice it thin. Put anywhere between one or two stalks, depending on how much you like celery.
10. Optional: Add anywhere between 0-3 tbsp. of Chipotle Adobo Sauce, and make sure to put at least one of the Chipotle peppers from the sauce into the pot if you like it REALLY spicy. In my opinion, 1 tsp is more than sufficient for a good chili, and you can just omit it altogether so that it doesn't override the other flavors or if you dislike that "chipotle" flavor.
11. Optional: Add 1-3 Tbsp rice wine vinegar, depending on how tangy you like it.
12. Add salt to taste. (it doesn't necessarily need any additional salt)
13. Simmer, uncovered, for about 1 hour on the lowest heat setting. Add water periodically (if necessary) so that it does not dry up and burn at the bottom of the pan (ie. keep checking on it).
14. Water-down the completed chili, if desired.
15. I like to crumble either 1) 1/2 field roast burger OR 2) 1-2 field roast sausages (the Italian flavor OR chipotle) OR 3) a handful of Beyond Meat's Beef Crumbles (the "BEEFY" flavor), into the completed chili before serving. Let me know if you guys enjoy this recipe as much as I do:) It tastes best when eaten with a GOOD, rustic sourdough, or, if all else fails, a rustic ciabatta (my go-to ciabatta/rustic bread is Trader Joes' "Pain Rustique").
I speculate that large carrot chunks would taste good in this, but I haven't tried it yet. Some recipes call for oregano. I will definitely try putting both of these in here sometime and let you guys know how it turns out.
Enjoy!
