One of winter’s great culinary offerings are long, cold days, meant for warming drinks and easy cooking. The best kind is putting in a little work on the front end and letting the pot and stove do their magic. I’m a sucker for all types of bean stews and chilis. With friends who keep me stocked with ground elk and moose, I also make meaty versions. But the heart of this chili, aside from the ground chili powder—try to find a good one from New Mexico—is the beans themselves. Rancho Gordo and Bob’s Red Mill are two favorites as far as quality and heirloom beans; canned are also good, quick, and easy but to me the ritual of soaking beans and then setting them in a pot to cook for longer than not is a pleasure. Fry up some tortillas or make some cornbread or biscuits as they simmer.
If you choose to substitute canned beans for the dried, see the notes below, including decreasing the cooking time and the amount of liquid. I often throw in extra vegetables, like potatoes, turnips, winter greens; if you want a meaty version of this, sauté some ground beef or moose or elk before adding the beans.
Date Published: January 6, 2017
All recipes have been tested by the KimSunée.com Test Kitchens unless otherwise noted.
Recipe printed from Kim Sunée: http://kimsunee.com
URL to article: http://kimsunee.com/recipes/bean-chili/
Copyright © 2017 Kim Sunée. All rights reserved.