chili mole for dshare

26 Sep

… This one truly IS for the masses. I think this recipe (with sides) could serve 20. Could easily be 1/3’d – just use one variety of beans. [1/3 of 1/4 cup is 4 tsp, 1/3 of 1/2 cup is approx 3 Tbsp]

…a modified cross of my chili recipe, a mole chili recipe and this tomatoless chili recipe to make a huge amount of chili free of tomatoes, chickpeas, corn, gluten and soy.

1# dried black beans
1# dried pinto beans
1# dried kidney beans
15 cups water
3 Tbsp oil
3 dried ancho chiles, whole
1/2 cup olive oil
3 onions, cut in half and sliced thin
1/4 cup balsamic vinegar
1/4 cup red wine vinegar
6 cloves garlic, chopped*
6 carrots, diced*
3 bell peppers, diced*
2 Tbsp salt
6 Tbsp chili powder
6 Tbsp curry powder
6 Tbsp cocoa powder
3 Tbsp cumin
1/2 cup wild rice
1 cup rinsed, toasted quinoa
(roasted squash, cubed**)
(roasted squash seeds)

Rinse and soak the beans overnight. Drain them, and then bring to boil with the water and first bit of oil and the dried chiles. Reduce to med-low simmer, covered, until the beans are soft but not mushy – about 1 1/2 hours. Remove the chiles (you could puree all/some of them if you want a spicier chili. I chose to keep it mild).

While beans are cooking, slowly saute the onions in the olive oil over low until beginning to brown/caramelize. Don’t let them burn – turn the heat down and turn more if they start to brown to quickly (this takes about 15-20 minutes, but just with occasional stirring). Add the veggies, vinegar and salt and saute until softened, or about five minutes. Add the veggies, spices, chiles, and rice. Bring to a slow simmer over low. Meanwhile, rinse the quinoa and then toast it in a pan. Add to the chili. Simmer on low, uncovered, stirring every 10 minutes or so to keep it from burning for about an hour, until the rice is cooked through and the sauce is thickened. Adjust seasonings to taste if necessary. Top with roasted squash seeds if using.

*chop these up while the onions are caramelizing to save time.

**I happen to have some leftover roasted squash that I had frozen and decided to throw in. Throw in any veggie that you think would go well.


Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: