Chili (two ways)

Chili in Summer?!  I know, sounds wrong but Vancouver’s Summer hasn’t exactly been a hot one, a couple weeks past we had a string of days that were less than 14 degrees and one particularly rainy day my man requested chili and corn bread.  So, I pulled out my two best chili recipes but he said he wanted all the beans plus meat AND Chipotle AND Cilantro so, I combined them, tweaking and adjusting a bit along the way and, it actually turned out great!  It’s warming up out there now so maybe you’ll try these in the fall but in any event, here they are!

ps The corn bread recipe I used was from Epicurious, Zucchini Corn Bread – pretty awesome too =)

4 Bean Vegetarian Chili

3              tablespoons Olive Oil
4              Garlic Cloves, chopped
2              medium Onions, diced
2              teaspoons Cumin
2              medium Green Bell Peppers, diced
1              large can Crushed Tomatoes in juice
2              cups Tomatoes, chopped
2              cans Kidney Beans
1              can Black Beans
1              can Pinto Beans
1              can Adzuki Beans
1              teaspoon Oregano
3              tablespoons Chile Powder
1              teaspoon Paprika
1/8         teaspoon Cinnamon
1/4-1/2 teaspoon Cayenne
1/4         cup Red Wine
1/4         cup Honey
4              squares 70-90% Dark Chocolate
Sea Salt and Black Pepper to taste

Sauté onions, garlic and cumin in the oil for a few minutes. Add green peppers and cook for another few minutes.

Add tomatoes, all the rinsed beans, spices, wine, honey and chocolate.  Bring to a boil then reduce to simmer.  Add a little water if needed (depends of the juiciness of your tomatoes), add a teaspoon or so of sea salt and maybe a 1/4 teaspoon of cayenne and  simmer covered for at least an hour.

Adjust salt and spice and serve!

Bison Chili with Chipotle Chilies and Cilantro

2              tablespoons olive Oil
4              cloves Garlic, chopped
2              medium onions, chopped
3              tablespoons Cumin
1              pound ground Bison
1              can Black Beans, rinsed
4              Roma Tomatoes, chopped
3              tablespoons Chile Powder
1              tablespoon Smoked Paprika
1/2         can Chipotle Chilies in Adobe Sauce
1              cup Broth
2-4         tablespoons Herdez Chipotle Salsa*
1              small bunch Fresh Cilantro chopped
Sea Salt and Pepper to taste
Lime Wedges

Heat Olive Oil in large heavy bottom pot, sauté garlic and onions with cumin until the onions just begin to brown.  Add ground bison and continue to sauté until almost cooked through.

Add beans, tomatoes, chile powder, smoked paprika, chipotle chilies, broth and salsa then simmer for 35 minutes.

Season with salt and pepper, stir in cilantro and serve with a lime wedge.

* Herdez Chipotle Salsa I keep in our fridge for a few different recipes, I like the flavour it adds to this chili but you could omit it if you like.

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