Two-Bean Chili with Cornmeal Dumplings
Source of Recipe
rsinparis's HOME
List of Ingredients
Chili:
1/2 lb. dried black beans, picked over and rinsed
1/2 lb. dried kidney beans, picked over and rinsed
2 Tbsp. ground cumin
1-1/2 Tbsp. mild chili powder
1 Tbsp. ground coriander
1/4 tsp. cayenne pepper
2 tsp. unsweetened cocoa powder
1/3 cup olive oil
2 large onions, chopped
1 large green bell pepper, chopped
3 garlic cloves, minced
1 (28-oz.) can crushed tomatoes in puree
1 tsp. salt, plus more to taste
1/2 cup canned chopped mild green chilies
2 Tbsp. tomato paste
1 Tbsp. dried oregano, crumbled
2 tsp. dried basil
2 tsp. sugar or honey
2 Tbsp. barbecue sauce (optional)
cornmeal dumpling dough (see below)
handful of chopped fresh parsley for garnish
Recipe
Put the black and kidney beans into a large pot and cover with plenty of water. Bring to a boil, uncovered, then boil for 2 minutes. Turn the heat off, cover, and let sit for 1 hour. Drain the beans and put them back in the pot with 3 quarts of fresh hot water. Bring to a boil, then cook at a low boil, partially covered, for about 45 to 60 minutes, until tender. Remove from the heat but don’t drain.
Mix the cumin, chili powder, coriander, cayenne and cocoa powder in a small bowl; set aside. Heat about half of the olive oil in a very large skillet. Add the onions and pepper and sauté over medium heat, stirring, for about 7 minutes. Add the rest of the oil to the pot, then stir in the garlic and spice mixture. Lower the heat slightly and stir the onion-spice mixture for 2 minutes; it will be dry, but just keep stirring. Turn off the heat.
Ladle a cup or so of the bean water into the spice pan, then scrape the contents of the skillet back into the beans. Stir in the remaining ingredients, except for the dumplings and the parsley, and bring to a simmer. Gently simmer the chili, partially covered, for 30 minutes, stirring occasionally; taste as it simmers, adding more salt if necessary. Remove from the heat and let the chili stand for at least 1 hour. Meanwhile, prepare the cornmeal dumpling dough, but don’t combine the wet and dry ingredients until you’re ready to cook them.
About 15 minutes before you eat, bring the chili back to a simmer. Mix the dumpling dough, then spoon it over the surface; it will make about 6 large or as many as 10 smaller dumplings. Gently simmer the chili, covered, for 10 minutes; don’t uncover it to check on the dumplings. Serve the chili and dumplings in bowls, garnished with the fresh parsley.
Cornmeal dumplings:
1 cup unbleached all-purpose flour
1 cup fine yellow cornmeal
2 tsp. baking powder
1/2 tsp. salt
3 Tbsp. cold unsalted butter cut into 5 or 6 pieces
1 cup grated sharp Cheddar cheese
2/3 cup milk
Do not mix the dumplings until the chili is ready. At that point, sift all of the dry ingredients into a large bowl. Add the butter and rub it in with your fingers until the mixture resembles a coarse meal and the butter is broken into tiny bits. Mix in the grated cheese. Make a well in the dry ingredients and add the milk. Stir just until the batter coheres in a uniform mass. Let the dough rest for 2 to 3 minutes.
Divide the batter into 8 or 9 roughly even lumps and gently spoon them into the simmering liquid; leave as much room between them as possible. Cover and simmer the dumplings for 10 minutes without disturbing or peeking. Serve each portion of the chili with 1 or 2 dumplings—2 if you’re using wide, shallow bowls.
Makes about 1 gallon of chili.
From "Feeding the Healthy Vegetarian Family" by Ken Haedrich
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