Hi, hey, HELLO! It’s good to be back writing to my favorite people on the internet. I have missed you! I took the last six weeks to move (as you already know) and things in our new home are great, especially my new kitchen! I’m in Hawaii for the next two weeks but I have recipes ready to go that I want to squeeze in before summer is over.
During this transition period, my cooking has changed. I haven’t had the luxury of spending large chunks of the day working on projects with every tool and gadget I might need. I have been living with the essentials – my chef’s knife, a paring knife, cutting board, rubber spatula, metal tongs, Joyce Chen sheers, one Kunz spoon, a can opener, one small pot, and one non-stick pan. I have been cooking for sustenance, not pleasure, but still creating really fabulous meals. Today’s recipe, and some upcoming recipes, will reflect that.
Previously I have worried about subscribers being bored with “easy” recipes. After going through all the chaos we just went through, I have a new appreciation for easy meals. Meals that don’t require fancy tools, a lot of ingredients, or tons of time can be a lifesaver. As I get settled, some baking projects and delicious all-day braises will show up again. For now, let’s enjoy some easy cooking.
Today’s recipe is chili, Summer Chili! It’s technically still summer today so please put your pumpkin spice away until fall (which starts tomorrow lol). We have made chili before, remember Bison & Kale Chili from last December? This recipe is similar to all chili recipes but its broth is lighter and it is loaded with summer squash and corn. Even though we are entering fall you should still be able to find these at grocery stores and farmers’ markets.
The theme for this recipe is – use what ya got. I still want you to skip chili powder blends. Flip your bottle over and if multiple ingredients are listed (garlic, oregano, spices, corn syrup, etc.) skip it. Instead, reach for a powdered version of one single chili. Ancho chili, New Mexican red chili, chipotle, and even Kashmiri chili powder are all great options.
Then grab a fresh pepper to layer in more flavors. I used a habanero because of its sweet fruity flavors and because I happened to have one in the fridge. Fresno chilis would work great to bring some sweetness too but are semi-hard to find. Jalapenos and serranos can be used or you can leave out the fresh chili pepper altogether. If spicy isn’t for you, leaving it out will help tone down the heat.
The rest of the chili is easy peasy. Mirepoix (onions, carrots, and celery) is our base. From there we build flavors with garlic, chopped cilantro stems, dried oregano, cumin, smoked paprika, and then our fresh and dried chilis.
Next, we add our liquid, eight cups to be exact. Normally I would call for broth because it helps bump the flavor but I’m still collecting chicken bones to make some. So let’s fill our pots up with water. There are enough ingredients in there already to create a flavorful broth for our chili as it is. If you have it, a few tablespoons of Better Than Bullion won’t hurt but only use it if ya got it!
And now…we bean. I am part of the Rancho Gordo Bean Club which means I get a quarterly delivery of beans. Something I learned in this move is that I am hoarding beans!!!! Collecting them and saving them for…? I packed up a whole box of beans in the move and swore to myself that I would start cooking more beans. That’s where this recipe came from. One day I grabbed a random one-pound bag of beans and said “I am cooking this whole bag.” Not 1 cup, not half of the bag, I am committing to cooking whole bags of beans and eating the leftovers throughout the week.
Anyways, so you need one pound of beans. You can do what I do and use a whole bag or you can mix and match a bunch of leftover beans you have at home. I don’t care what you do and anyway you shake it, it will taste good.
Keep in mind that not all beans hold their shape when cooked. Kidney, pinto, and black beans are great beans for chili. Domingo Rojo and Vaquero are two heirloom beans that hold their shape well. If you want your chili to have intact beans, use one of those. Otherwise, you can use any bean you have just know they might split open. If they do your broth may be a little thicker and cloudier but it won’t affect the overall flavor.
Once you add your beans and water, walk away and let that pot simmer. Low and slow is the goal. As for cook time, it depends on your beans. Older beans take longer to rehydrate than fresher beans. In my tests, my beans were done around 1.5 hours but it could take you double that to have soft beans. Start checking around 1 hour by pulling a bean out, letting it cool slightly, and biting it. Repeat with a few more beans and remember we are not looking for mushy beans. They should be fully hydrated and soft but with some firmness as you bite into them.
Are you wondering if I am going to suggest soaking your beans before cooking them? I am not, I never do. Rarely do I plan, or remember, to soak them overnight. Soaking isn’t necessary at all but if you want to, you can, and it will cut your overall cook time down.
The last step is to add diced summer squash and corn kernels to the pot. They will only take 15-20 minutes to soften so I do this after the beans are fully cooked. Season the whole pot and serve. My topping suggestion is crumbled goat cheese, lots of fresh cilantro leaves, and lime juice. All toppings are welcome here!
September is a transitional month and this recipe is the perfect recipe. It celebrates the last bit of summer while welcoming fall. Plus it is great for meal prep. Enjoy it all week long!
Summer Chili
1 yellow onion, diced
2 carrots, diced
2 celery ribs, diced
3 garlic cloves, crushed
1 bunch of cilantro stems, finely chopped
2 teaspoons dried oregano
1 teaspoon cumin seeds, crushed
2 teaspoons chili powder*
1 teaspoon smoked paprika
1 habanero, jalapeno, or fresno chili, minced
1 lb dried beans*
8 cups broth or H2O
2 ears of corn, kernels removed
2 zucchini or summer squash, diced
To serve
Crumbled goat cheese
Chopped cilantro leaves
Lime juice
*A quick note on chili powder and dried beans – use what ya got! A bottle of “chili powder” from the grocery store is often a blend of dried spices. Instead, grab a jar of a single dried chili. New Mexican red chili, ancho, and chipotle are all great options. As for dried beans, some hold their shape better than others. Pinto and kidney beans are great for chili. Domingo Rojo and Vaquero beans are two great heirloom options from Rancho Gordo. Again, use what ya got!
In a large dutch oven or pot add a few tablespoons of olive oil and heat over medium-high heat. Add the diced onion, carrots, celery ribs, and a large pinch of kosher salt. Cook stirring every now and then for 5-7 minutes. You should notice moisture releasing, the vegetables softening, and the onions becoming translucent but they shouldn’t be picking up color.
Add the finely chopped cilantro stems, crushed garlic cloves, and minced fresh chili. Continue to cook for 2 more minutes. Things should start to smell really fragrant!
Add the cumin seeds, and stir constantly for about 30 seconds, follow that with the dried oregano, chili powder, and smoked paprika. Stir everything together and season with another pinch of salt.
Add the beans and H20 and bring to a boil over high heat. Once boiling, reduce to a very gentle simmer over low heat and cover. Your cook time will vary depending on how fresh your dried beans are. My beans have been ready in around 1.5 hours of simmering but some beans can take up to 3 hours. Start testing beans at 1 hour. And simmer until they are just tender but still hold their shape.
Once the beans are ready, add corn kernels and diced zucchini. Stir to incorporate and cover again. Simmer until zucchini is soft, about 15-20 minutes. Taste the chili and adjust the salt as needed. Serve with lots of crumbled goat cheese, fresh cilantro leaves, and a big squeeze of lime juice.
As we get deeper into fall, you can swap the corn and zucchini for heartier ingredients like squash and potatoes. Play around with this one.
Talk to you next week! Xx m
#64: Summer Chili
Meal prepped this for lunch this week and DAMN. The sweet corn with the spicy chili--make this before the corn is gone. Eagerly looking forward to my lunches this week.