Chocolate Chipotle Black Bean Chili

Tomorrow is the annual car show and chili cookoff at work. Hotdogs will be served, so I decided to make a vegetarian entry that will make a yummy chili dog and an equally tasty bowl of comfort food.

This recipe makes a stock pot for a party. Make a smaller pot keeping portions in mind if you're cooking for two. I always let the chili simmer a while, then taste, before adding a tad more of any of the spices. For convenience sake, I used canned beans and tomatoes, but have made this with fresh tomatoes and home-cooked beans. Oh, and when I use canned ingredients I don't add salt, since even low sodium canned foods are salty enough for me.

Chocolate Chipotle Black Bean Chili
Ingredients
(3) 29 oz. canned black beans
(1) 28 oz. canned crushed tomatoes
(2) 14.5 oz cans of diced tomatoes
2 c. stock
1/2 c. coffee
5 cloves garlic, minced
1 big red onion, finely chopped
1 T. regular chili powder
1 T. chipotle chili powder
1 t. each ground coriander, cumin, dried oregano, paprika
2 oz. 100%  cacao unsweetened baking chocolate (I used Ghiradelli Chocolate Premium Baking Bar)
1/4 chopped cilantro leaves
garnish: sour cream, chopped cilantro, grated or mexican cheese, sour cream/crema fresca, lime wedges

Directions

1. Saute the onion, garlic and dried herbs in a splash of olive oil.
2. When the onions have softened, add the beans, tomatoes, stock & coffee. Simmer at a low temp for 30-40 minutes, stirring frequently.
3. When the sauce thickens and the beans are delightfully tender, melt the chocolate in the sauce, then add the cilantro. Stir and simmer another 5 minutes.
4. This is fine as is. Other options: serve on brown rice or quinoa, garnish with green onions, more cilantro, cheese (if you are a cheese-a-holic like me), a squeeze of lime and a little dollop of crema fresca.

Leftovers are lovely on an omelot. Love.

White Chili

White chili is made with white chicken, white beans, white cheese, and chicken stock instead of tomatoes.

My co-workers rave about this chili recipe. I know we're skipping into summer, but this is a great make-ahead meal if you're going camping. Or if you like breakfast burritos.

Unfortunately, I have no photos. My digital camera bit the dust -- in case you're disappointed by the lack of food porn on the site so far, I am too.

But I'm going to post this recipe anyway, because it's that good. Trust me. I'll take pics next time we make this.

White Chili

Ingredients

• 5 c. cooked cannellini (or 4 15oz. cans small white kidney beans)
• roasted peppers (about 1 cup skinned, seeded and minced). I used anaheim, jalapeno, yellow bell pepper, hungarian chili
• 2-3 ears corns, shucked
• 3-4 shallots, finely chopped
• ½ sweet white onion, finely chopped
• /2 t. each: chili powder, lemon pepper, ground cumin
• 4-5 cloves of roasted garlic
• 2 chubby boneless, skinless chicken breasts – cooked and chopped
• 6 spicy Italian sausages (I like spice; use.a milder chicken sausage if you prefer)
• 1 bunch cilantro, rough chopped
• 1 cup light beer (like Corona)
• 6 oz. grated white cheddar cheese
• 3 cups chicken broth

Prepare

1. Drain and rinse the beans.
2. Cook the sausage. Slice thinly.
3. Cook the chicken breasts, cool and take the meat off the bone. Chop in hearty chunks.
4. Roast the peppers. Rub them with olive oil and bake in the 400 degree oven for 15-20 minutes. Take them out when the skin is blistering. Let cool, peel, de-seed and mince flesh.
5. Shuck the corn. (don't cook it ahead of time)
6. Saute the onion and shallots in olive oil in a stock pot.

Cook

1. Saute the onion and shallots in olive oil in a stock pot.
2. Add the peppers and garlic., then chili powder, lemon pepper and cumin. Stir for a couple of minutes, then stir in the corn and garlic.
3. Add the beans, beer, broth, sausage and chicken. Cover and let simmer for 30 minutes.
4. Add chopped cilantro and let simmer another 15 minutes.
5. Add 6 oz cheese and stir until blended. Keep the temperature as low as possible so the cheese stays blended in the broth. Stir occasionally so it doesn’t burn on the bottom. Cook until beans and corn are tender enough.
6. If you like a little more kick, add a tablespoon of your favorite hot sauce. I like Louisiana Style Batch #218 Hot Sauce by Original Juan

Coffee Chili Cocoa Spice Blend

Last summer, I picked up canister of Two Spicy Ladies' coffee bbq rub at the Roseville's farmer's market and used it up way too quickly. It's fabulous on meat or seafood and adds a deep smoky flavor to chili. I'm addicted and as it's not available online, I raided my spice cabinet to create this recipe.

We made a big batch in December and packaged the seasoning in magnetic tins for gifts. 

Coffee Chili Cocoa Spice Blend
Ingredients
6 T chili powder (mix em up: chipotle/ancho/new mexico)
6 T powdered espresso
2 T unsweetened cocoa powder
3 T raw or demerara sugar
1 T each: coarse sea salt, coriander, cumin, garlic powder, onion powder, ground mustard, coarse pepper, red pepper flakes

Tex Mex Scones

This recipe is my attempt to recreate the savory Tex Mex Scones baked at Cory’s Sweet Treats in Chico, where I stopped often on my way to work.

Cory has since closed the cafe to open Cory’s Country Inn.

Tex Mex Scones

Ingredients:
2 c. flour
1/4 t. salt
2 t. baking powder
1/4 t. chili powder
1/3 c. butter
1 egg
1 c. milk/cream
1 finely chopped plum tomato
1 minced jalapeno
1/4 c. finely chopped red pepper
1/4 c. finely chopped red onion or scallions
2 T. chopped sundried tomato in oil, drained
2 T. sliced black olives
1 1/2 c. shredded cheese (cheddar or blend)

Directions

1. Preheat oven to 375 degrees.
2. Mix flour, salt, chili powder and baking powder.
3. Using pastry cutter or forks, cut in butter until it is the size of small peas.
4. Mix in egg and milk.
5. Add chopped vegetables and cheese; mix only until evenly combined.
6. Divide dough (it will be sticky, so you may want to LIGHTLY flour your hands) into 6 equal parts. Shape round patties that are 2-3 inches thick.
7. Bake on lightly oiled baking sheet for 25 minutes.