Friday, September 24, 2010

Corinne Trang CT'S THREE BEAN CHILI...

1/2 cup olive oil
1 large yellow onion, chopped
...1 head garlic, peeled and chopped
1 large green bell pepper, seeded and chopped
8 ounces baby carrots, chopped
2 stalks celery, chopped
3 tablespoons chili powder (or make your own with ground cumin, cayenne, juniper berries, allspice, cloves, coriander, oregano, ginger)
1 tablespoon smoked paprika
1 to 2 teaspoons chipotle powder
1/2 teaspoon cayenne pepper (optional)
1 pound pinto beans, soaked overnight and drained
1 pound navy beans, soaked overnight and drained
1 pound kidney beans, soaked overnight and drained
5 large cans (22-ounce) diced tomatoes in juice
4 quarts low-sodium vegetable, chicken, or beef stock
2 quarts filtered water
4 sprigs fresh thyme
1 sprig fresh rosemary
8 fresh sage leaves, julienned
Kosher salt and pepper
3 pounds ground turkey, pork, or beef (or leftover smoked and pulled pork shoulder :-))))))) (optional)

In a large stockpot over medium heat, add the olive oil and saute the onions, garlic, bell pepper, carrots, and celery until caramelized, about 15 minutes. Add the chili, paprika, chipotle, cayenne if using, and continue to saute until a shade darker, about 1 minute. Add the pinto, navy, and kidney beans and continue to saute about 1 minute. Add the tomatoes with juice, stock, water, thyme, rosemary, and sage, ans season with salt and pepper to taste. Bring to a boil, reduce heat to medium low and cook for 6 hours until slightly thickened and the beans are very tender but still somewhat holding.

OPTIONAL: At this time add the ground meat (you may cook the meat separately first in a pan if you with, but no need), if you want a meaty version of the chili. Cook for an additional 45 minutes.

SERVING: Adjust the seasoning with salt and pepper and a little spice if you want, and serve hot, with pan-fried baby potatoes on the side or bread for dipping.

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