Monday, 19 December 2011

navidad or chili incarnate

Did you know that chili was a reconstitutable ration for the pioneers of the old West? The dry ingredients were pounded together in bricks and taken on the trail, so one just had to boil water later on. I called this vegetarian Christmas chili because one could add a Christmas chocolate to the cauldron. I was afraid that chocolate in chili might either result in a treacly sweet taste or have no taste at all, like Stone Soup, but one could smell it cooking and the dish came out pretty good and it was almost as easy to make as just adding water.
• Some olive or cooking oil
• 1 small Onion, 1 clove of Garlic minced and chopped
• 1 can of diced Tomatoes (with peppers)
• 1 can of Kidney Beans
• 1 can of Garbanzo Beans
• 2 cups (about 500mL) of Vegetable Broth
• 2 teaspoons ground Cumin, 2 teaspoons Chili powder, 1 teaspoon salt
One small chocolate Santa, about one ounce (50 grams)

Cook the chopped garlic and onions for about five minutes over high heat in a large pot, and then mix in the broth, canned goods and spices. Bring to a boil then reduced to low heat and cover. Stirring occasionally, cover and allow chili to simmer and thicken for about 90 minutes. Ten minutes prior to serving, plop in the chocolate and mix well.