Wednesday, January 4, 2012

Black and Sweet Chili

*Caution, good amount of spice, reduce spicy seasonings if you like a much more mid chili

1 lb dried black beans
2 peeled cloves of garlic
1 tsp salt

Place beans in a soup pot and cover with clean cool water. Allow to soak 4 hours to overnight.
Drain, rinse and add 4 1/2 cups water to the pot, re add bean and garlic.
Bring to a hard boil and keep there for 5 or so minutes, skimming yuk from the top (that yuk'll give you gas!)
Lower heat and cover pot. Simmer about an hour. Then remove garlic cloves and season with salt.

1 sweet potato (about a lb) peeled and cut into cubes
3 TBS oil
1 onion, diced
4 cloves of garlic minced
1 TBS cumin, ground
1/2 tsp cinnamon
1 tsp oregano
1/2 tsp cayenne
1 tsp smoked paprika
1/2 tsp salt

2 cups pureed tomato
2 TBS tomato paste dissolved in 1/2 cup water
2 chipotle chilis in adobo sauce

have ready a bowl of ice water. Blanch sweet potato cubes for about 2 minutes. then place in ice water bath.
Heat oil in a deep skillet (think BIG) add onion, and cook until soft. Then add garlic and seasonings. Add sweet potato and coat with the seasoning paste cooking for about 5 minutes.

Add tomato puree and bring to a simmer. Then add paste and chilies, cooking about 10 minutes.

Stir sauce into beans and simmer until you like the texture, I went about 25 minutes.

I ate mine as is, the boys added cheese and sour cream. YUM YUM YUM. Such a good chili, there is so much flavor you'll never miss the meat


  1. Gosh, if you just left out the beans, I would love it! The other ingredients sound so yummy!