La Chamba Chili – Spicy Vegetarian Chipotle Chili Recipe
1 yellow chopped onion
1 red chopped onion
I green and red pepper chopped pretty fine.
2 carrots chopped pretty fine.
5 cloves of garlic sliced.
3 dried Chipotle peppers – canned can be used see below.
4 T of Chili Powder
2 T of Cumin
1 T of Paprika
2 Large Cans of Crushed Tomatoes
2 large Vegetarian Bouillon Cubes
1/2 C of Cilantro
2 t of black pepper
1 t to 1 T of salt depending on amount of sodium in Veg. Cubes
6 Cans of the beans of your choice.
1 crushed garlic clove
3 scallions chopped
1/4 a cup of cilantro leaves
Chopped fresh Jalapeño
Clay pot cooking is ideal for making a chili. Sautes and nurtures the flavors beautifully.
Sauté 1 red and 1 yellow chopped onion in about 3 T of olive oil. Until translucent. Add chopped peppers and carrots and sauté for an additional 4 to 5 min. Set onion, pepper, carrot mixture aside. Sauté 5 sliced cloves of garlic and 3 dried chipotle peppers in about 1.5 T of Olive Oil. Stir often. Cook the garlic until just about to look toasted and the pepper may puff up a little. If you are using canned chipotle, skip this roasting step of the peppers. Add 4 T of Chili Powder of your choice, 2 T of cumin, 1 T of paprika. I make a blend of multiple chili powders. Some very hot finely ground with some more coarse deep burgundy colored chili powder peppers. Mainly to offer the richness of the chilies and try to control the heat. Beware of some cheaper chili powders… some add an amazing amount of salt to allegedly pure chile powders. Buy from a reputable spice company. Many fabulous ones out of Santa Fe I would highly recommend. Each chile powder will offer a unique tasting chili. Toast the spices in with the oil and garlic. Cook gently to make a rich paste. Clay pottery is fabulous for this. Seems to gently handle the chili powders without quickly going to a burn. Stir constantly. Add more oil if necessary. Toast until well mixed, a little heat/steam appearing. This is something you will get a real feel for as you roast your powder. Do not burn, just saute right to the border of toasting. Kind of like a chile powder roux.
Add the sautéed onions, pepper mixture. Mix well. Add 2 cans of crushed tomatoes and two Vegetarian, vegetable bullion cubes. 1/2 cup of chopped fresh cilantro. Mostly Leaves and some stems. Chop the steams very fine. If you are using canned chipotle, this would be a good time to add 3 chopped Chipotle chilies with some of the chipotle sauce. Combine 6 cans of beans of your choice. I mix 3 cans of Dark Red Kidney Beans, 2 small red beans and 1 can of black beans. Rinse the canned beans well before adding them to the Chili Sauce. Add two or three whole dried peppers of your choice. I like Chile Guajillo and/or Chile Pasillo Ancho. Cook all together and bring to a boil. With a garlic press add 1 large clove of garlic and 2 t of pepper. Stir. At this point I taste and add salt if necessary. Maybe even some additional cumin and limited amount to chili powder if you feel it would enhance the flavor to your liking. Serve hot with chopped scallions, fresh cilantro leaves and chopped Jalepenos. Some people like cheese and sour cream on the side.
I cooked and served this chili out of a very large Columbian Blackware Round Cauldron like pot. I use a wonderful matching clay stand (intended for charcoal) with an area that fits a sterno can perfectly to keep the chili nice and hot at the buffet table. A very practical and impressive presentation.