Nids Simila's Black Magic Chili
From our 2019 Fall Crock Pot Chili Competition
Double, double, toil and trouble...While this chili has a lot of ingredients and a lot of steps that make it seem like a lot of trouble, it’s really not that difficult to make. Prep the ingredients before cooking to save time so everything is ready to go as you put the chili together and save some for your freezer stash so you can enjoy its goodness for longer. It’s worth it. You’re worth it!
Serves a lot.
Serves a lot.
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Ingredients:
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Balsamic Roasted Tomatoes
1. Preheat oven to 400F 2. Halve tomatoes lengthwise, remove seeds 3. Place on lined cookie sheet 4. Drizzle balsamic vinegar, olive oil, salt and pepper on tomato slices 5. Roast for 25 minutes - do not allow to blacken. 6. Let cool and then chop coarsely. |
Pureed Chiles
1. Toast 5 puya chiles in pan until lightly charred. 2. Cut stems off, shake out most of the seeds. 3. Cut dried chiles into small rings into heatproof bowl. 4. Pour ¼ cup boiling water over chiles and let soak until softened. 5. Puree in blender until smooth. Set aside. |
Chili
1. Brown ground beef in batches - let brown with some caramelization, not just until grey
2. Set aside.
3. Heat 4 tbsp vegetable oil in stock pot or dutch oven (no smaller than 6 quarts) at medium heat.
4. Add onions, saute until slightly softened and starting to brown around the edges.
5. Add peppers, saute mixture until slightly softened.
6. If you have a mortar and pestle, make a paste of the black garlic, regular diced garlic and ½ tsp black pepper. Othewise, use the side of your knife to smash the black garlic with the regular diced garlic and coarsely ground black pepper to a rough paste. Add this to the onion-pepper mixture. Saute for about 1 minute.
7. Add the beef back to the pot. Add dried spices. Mix thoroughly. Saute at medium heat for approximately 5 minutes. Do not allow to burn.
8. Add roasted tomatoes, Moroccan tomato onion relish, 1 tbsp chile puree, water, bouillon base, coffee and stout. Stir to mix.
9. Increase heat to medium-high and bring chili to a boil. Reduce heat to low, cover and allow to simmer for 30 minutes.
10. Stir in 2 cans of black beans.
11. Remove lid, simmer for 30 more minutes, allowing liquid to reduce and chili to thicken.
12. Add final 2 cans of black beans and 1 tbsp of chile puree. (less for milder chili, more for spicier).
13. Simmer for 30 more minutes. Add more water or coffee to preferred thickness.
14. Adjust seasonings with more smoked sea salt if needed.
15. Add Dark Chocolate Balsamic Vinegar, starting with 1 tbsp and working your way up to 3 tbsp, tasting as you go.
16. Spoon chili into bowls, sprinkle toasted cornbread crumbs on top. Serve with cilantro, green onions, cheese, sour cream, over rice - whatever you like. Eat!
Tastes even better the following day.
1. Brown ground beef in batches - let brown with some caramelization, not just until grey
2. Set aside.
3. Heat 4 tbsp vegetable oil in stock pot or dutch oven (no smaller than 6 quarts) at medium heat.
4. Add onions, saute until slightly softened and starting to brown around the edges.
5. Add peppers, saute mixture until slightly softened.
6. If you have a mortar and pestle, make a paste of the black garlic, regular diced garlic and ½ tsp black pepper. Othewise, use the side of your knife to smash the black garlic with the regular diced garlic and coarsely ground black pepper to a rough paste. Add this to the onion-pepper mixture. Saute for about 1 minute.
7. Add the beef back to the pot. Add dried spices. Mix thoroughly. Saute at medium heat for approximately 5 minutes. Do not allow to burn.
8. Add roasted tomatoes, Moroccan tomato onion relish, 1 tbsp chile puree, water, bouillon base, coffee and stout. Stir to mix.
9. Increase heat to medium-high and bring chili to a boil. Reduce heat to low, cover and allow to simmer for 30 minutes.
10. Stir in 2 cans of black beans.
11. Remove lid, simmer for 30 more minutes, allowing liquid to reduce and chili to thicken.
12. Add final 2 cans of black beans and 1 tbsp of chile puree. (less for milder chili, more for spicier).
13. Simmer for 30 more minutes. Add more water or coffee to preferred thickness.
14. Adjust seasonings with more smoked sea salt if needed.
15. Add Dark Chocolate Balsamic Vinegar, starting with 1 tbsp and working your way up to 3 tbsp, tasting as you go.
16. Spoon chili into bowls, sprinkle toasted cornbread crumbs on top. Serve with cilantro, green onions, cheese, sour cream, over rice - whatever you like. Eat!
Tastes even better the following day.
Toasted Cornbread Crumbles
1 ½ cups crumbled day-old cornbread
1 tbsp Madagascar Black Pepper Extra Virgin Olive Oil
¼ tsp. Cherry-Smoked Sea Salt
Heat olive oil in pan large enough for crumbles. Toss in crumbles and salt. Mix thoroughly. Turn heat down to medium low until golden brown, approx. 10-15 minutes. Let cool.
Enjoy!!
1 ½ cups crumbled day-old cornbread
1 tbsp Madagascar Black Pepper Extra Virgin Olive Oil
¼ tsp. Cherry-Smoked Sea Salt
Heat olive oil in pan large enough for crumbles. Toss in crumbles and salt. Mix thoroughly. Turn heat down to medium low until golden brown, approx. 10-15 minutes. Let cool.
Enjoy!!