A bean chili
A good chili recipe is something to hold on to. The version I am sharing is a keeper; it is simple and reliable. It has been tried as a tortilla stuffing and as a standalone dish served with polenta slices.
For a 4-6 generous portions you will need:
1 onion, finely chopped
4 garlic cloves, minced
1 sweet pepper cut in 2 cm pieces
5oo g tomato concasse sauce + 100 ml water
400 g cooked beans
1 fresh chili, finely chopped
1 bay leaf
2 tbsp vinegar
2 tsp brown sugar
1 tsp each of dry cumin, coriander and sweet paprika
1 cinnamon stick
1 tsp salt
2 tbsp olive oil
some fresh coriander and lime
- Heat up the oil in a large pot or a deep pan and add the onion and garlic.
- When the onion has started to soften, add the chili, the sweet pepper and the bay leaf. Stir-fry for another 2-3 min.
- Lower the heat and add the tomato sauce and the water.
- Mix in the spices, the salt, the sugar and cover with a lid.
- Let the chili simmer for about 10 to 15 min.
- Add the cooked beans and turn off the stove.
- Top with fresh coriander sprigs and combine with the requisite amounts of guacamole, and/or sour cream, or yoghurt.
For the polenta you will need:
– 100 ml of corn semolina – polenta
– 400 ml water
– salt & oil
- Bring the water to a boil.
- Add the salt and the oil.
- Slowly whisk in the polenta.
- Continue cooking the polenta on low heat for a couple of minutes, while stirring continuously.
- Turn off the stove, cover with the lid and let the polenta swell for about 15 min; if necessary, add some more water.
- Remove from the heat, place in a small greased tray and set aside to cool.
- Once the polenta has cooled and solidified it can be cut into pieces.
- Before serving, you can slightly pan-fry the polenta slices, or grill them in the oven – but just enough to give them a nice crust, while keeping the inside soft and tender.