July 29, 2008. I think I called this "simple" because it used cans of beans, rather than dry beans. I've never thought chili was particularly complicated, though. I think the most complex one I have made was from "Vegetarian Southwest", and that involved roasting and peeling several pounds of peppers. It was also worth it. On the other hand, this one could be easily modified to make a crock-pot stew.
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1/2 large onion, chopped
1 clove garlic, minced
1 jalepeno, seeded & chopped
2 small "cow horn" peppers (you could use half of a bell), seeded and chopped
1-1/2 cups of chopped tomatoes
1/2t salt
1 can of black beans
1 can of pinto beans
1 bean-can of water
1t turmeric
1t cumin seeds
2t black peppercorns
1/2t thyme
1/2t oregano
1t chili powder
1/2t hot mexican chili powder
4 dry pequin chili peppers
1/2 capful of liquid smoke
1/2 capful apple cider vinegar
1 pepper from a can of chipotles in adobo sauce + 1T of adobo sauce
2 bay leaves
ground the dry spices in the spice/coffee grinder.
heated cast-iron dutch oven / deep skillet on medium high, and added some butter to coat the bottom once the pan was hot.
sauteed the vegetables with the salt until the onions were translucent and the tomatoes were mostly falling apart, and the majority of the water was cooked out. added the beans and the water, and then everything else. simmered on medium-low heat for about an hour and a half, until it was thick and i could see the bottom of the pan for around half a second when i stirred. it would be ready sooner without the extra water.
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