This is a recipe I developed because I have a lot of vegetarian friends and also some who hate beans. Everything is approximate, make to taste
Three-part chili
Chili beans
1 pound pinto beans
6 cups water
2 tsp/cubes vegetable bouillon
1 Tbsp chili powder
1 tsp cumin powder
1/2 tsp thyme
1 bay leaf
pinch each: basil, oregano, cilantro, garlic powder
Cover beans with water and soak overnight. Discard water and cover beans again. Bring to a boil and add bouillon. Reduce heat and cook until almost tender, about 1 hour. Add onion and herbs and spices and cook until onion is tender, another 1/2-1 hour. Taste and adjust herbs and spices to taste.
Vegetarian chili
2 Tbsp light cooking oil (or cooking spray
2 medium onions, coarsely chopped
3 cloves garlic, minced
1 red bell pepper, coarsely chopped
1 green bell pepper, coarsely chopped
1-2 Anaheim or cubanel pepper, finely chopped
1-2 jalapeño peppers, finely chopped
1
1 Tbsp chili powder
1 tsp cumin
2 28 oz cans diced or crushed tomatoes
1 bay leaf
1 tsp oregano
In a heavy pot, heat oil or spray over medium heat, and sauté onion and garlic until they start to become tender. Add jalapeños and spices, being careful not to breathe too much of the steam. After a few more minutes, add peppers and sauté for two more minutes. Reduce heat, add tomatoes, and cook for an hour or more. Adjust spices to taste.
Meat chili
4-5 lb. inexpensive pork roast (beef may be substituted), cut into 1-2” cubes
2 cups beef bouillon or broth
2-4 habañero chile peppers, minced (wear rubber gloves when handling these chiles)*
Cut meat into 1-2” cubes. Trim fat, and dice some of the fat. Heat a heavy pot over medium-hot flame, and fry the diced fat until enough is rendered to cover the bottom of the pot. Remove the remaining solids from the pot. Brown the meat in the rendered fat. Add habañero chiles, being careful not to breathe the steam and smoke. Fry for a few minutes, and turn heat down. Add bouillon and simmer for several hours, adding more liquid (bouillon or beer) as needed.
*If you can’t find habañero chiles, there are many fine habañero-based sauces available.
Serving suggestions
These dishes can and should be mixed to the taste of the individual. They go well over rice or dipped with nacho chips. Good toppings include grated Monterey jack or cheddar cheese, diced tomatoes, shredded lettuce, fresh cilantro, and, of course, hot sauce if it isn’t hot enough for you.