I offered to bring a vegetarian chili to a Super Bowl party last Sunday, so I checked some online recipes and found Pioneer Woman’s Chicken Chipotle chili. Because I hadn’t cooked in weeks and weeks, and because football = chili, I thought I’d try a new recipe.
Without the chicken. And with the beer.
So here is my variation of this chili, but BEWARE, it’s **hot**. My taste buds have been unreliable lately, so Banjo Man was the official Chili Taster.
ALL BEAN CHIPOTLE CHILI:
4 TBS oil
1 1/2 bags chopped frozen onions (what I had in the freezer)
4 TBS of minced garlic (from a jar)
6 cans (14 oz.) diced tomatoes (I kept dumping these in to try to tone down the heat)
6 chipotle peppers in adobe sauce (or start out with less!!!) , minced (they come in a can and one can is more than enough, although Banjo Man bought 4 cans not knowing how many chilies I’d need).
3 bottles of good beer
2 cans pinto beans, rinsed and drained
2 cans black beans, rinsed and drained
2 cans kidney beans, rinsed and drained
2 TBS chili powder (I used something called a San Antonio Blend)
2 TBS cumin
1 tsp salt (or more, to taste)
1/2 cup Masa Harina (or just plain Masa, found in Walmart)
Heat oil in large pan and saute onions and garlic. If you use frozen onions and you think they are too watery, sprinkle a little baking soda in the pan to take care of the extra liquid.
Add 2 bottles of beer and cook a little bit.
Add tomatoes, beans, chipotle chilies, chili powder, cumin and salt. Stir, cover pot and cook over low heat for an hour or so. You can also transfer all of this to the crock pot, set it to high and forget about it.
NOTE: I added 1/4 cup sugar to try to counteract the HEAT from this concoction, but that’s optional.
Banjo Man said it was very hot, but he liked the flavor. But he did request that I “figure out a way to tone it down”.
Easier said than done.
Here’s where it got interesting: before you are ready to serve (10 min. or so, according to Pioneer Woman) combine the masa with a bottle of beer to make a paste and then add to the chili.
That helped, plus it thickened the chili a bit and added a bit more flavor. It also darkened the chili quite a bit.
The chili wasn’t served for another 2-3 hours, so the chili thickened too much and didn’t have the “individual lumpy bean” consistency that I would have liked in my chili. It was definitely spicy, but no one else seemed to think it was too hot, which shocked me.
I would definitely not add the masa/beer mix until right before serving, if I make this again. And I probably will make this again, with fewer chipotle chilies to start out with. But I’m a wimp when it comes to hot food, so those of you reading this might like to go for the “Hotter Than Hell” variation.
Click on the link above to see the real recipe, with chicken, from Pioneer Woman. They must like their chili HOT in Oklahoma!