Vaguetarian Chili
Source of Recipe
the web
DAY ONE: (though I hate them on principle, electric stoves seem to simmer better, and simmering is pretty much all I do with this, which necessitates the extended cooking time . . .)
FIRST: dice three large onions (red, yellow, & white) and throw in large pot with enough water to cover them. HEAT but don't boil. Add three cans of beans (large red [kidney], small red, & black) but be sure and drain off the gross water they're canned in. Add a small can of tomato paste.
THEN: chop up all the chile peppers you can get. Go for variety in color and size. It's easy in D.C., what with all the markets catering to speakers of Spanish. I use the seeds, too. Cayennes, Anaheims, little purple hot ones from my garden, the "Thai bullets" when I can find 'em, Jalapenos, Habaneros, whatever. Just lots.
ADD chopped carrot, chopped tomato, celery.
SPICE with generous quantities of ground cumin, black pepper, cayenne powder, cilantro, and basil.
COOK for a long time.
DAY TWO: KEEP cooking. (A thick brown broth should spontaneously generate itself at some point. I believe it's the beans, and that's why I don't use meat - the beans seem to do such a good job on their own, and I really can't stand chili that's mostly just a paste of ground beef - I'd rather have a cheeseburger.)
ADD 1 tablespoon of butter, the juice of a lemon, and a tablespoon of brown sugar. I don't know why, just trust me. It adds something that people can't ever seem to identify, and takes a little bit of the pain out of the sting of the peppers.
It's ready when yr hungry, and it keeps nicely for the rest of the week.
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