Even though it was Palm Sunday yesterday, and Easter is next week, the temperatures here in the Dairy State aren’t climbing too high. I can still see inches of snow all around, it is melting, albeit very slow. So having chili right now isn’t so far-fetched. I long for Spring, but I am still wearing my woolens!
Smokin’ Okara Chili •
2 tablespoons extra-virgin olive oil
1/2 cup finely chopped onion
1/2 cup finely chopped sweet red bell pepper
3 cloves garlic, finely minced
In a large dutch oven heat the oil over medium heat until shimmering. Add the onion and bell pepper, saute for 6-8 minutes. Add the garlic and cook for 10-15 seconds. Add to the dutch oven:
3 quarts tomatoes (do not drain)
1 tablespoon cocoa
1/2 cup brown sugar
2 tablespoons chopped chipolte pepper in adobo sauce
4 tablespoons chili powder
1 cup wet okara (this is referring to the okara straight from your machine, not drained or dried)
1 cup double strength brewed black coffee
1 teaspoon dried oregano
1 teaspoon coriander
2 teaspoons cumin powder
2 (15 ounce) cans black beans, drained and rinsed
2 (16 ounce) cans dark red kidney beans, drained and rinsed
sour cream for garnish (optional)
Combine ingredients throughly. Simmer, covered, for 45 minutes to an hour. Uncover, and continue to simmer for another hour. If you eat dairy, a dollop of sour cream on top cuts the heat, and is delicious.
