Fresh Tasting Vegetarian Texas Style Chilli

posted by Jonathan Kandell
Newsgroups: rec.food.recipes 


This tastes good.  It gets its freshness from the fresh roasted and ground 
chili powder and the rehydrated chiles.  You can experiment with 
different types of chiles. 


1.      Roast 4-8 tablespoons of whole cumin seeds over low on a wok or 
cast iron skillet, shaking frequently.  You know they're done when you can 
smell the roasted smell and they turn somewhat darker.  Be careful not to 
let them burn. 
        Remove and let cool.  Grind into powder when cooled (in a coffee 
grinder or spice mill.) 
        [Store-bought cumin powder can be used as in a pinch, but it won't 
taste as good.] 


2.      Roast 12 dried red "New Mexico" chiles in the wok over low. You 
know they're done when you can smell the roasted smell.  They'll char if 
you don't turn them frequently or if the heat is too high.  Don't let them 
char very much, if any.  Let cool. 
        Do not use the tiny thai or japanese chiles. Use large, milder 
ones.  Either: New Mexico (hot or mild), California, Pasilla/Ancho (not 
Pasilla/Negro), Sandia, 6-4, Big Jim.  These are readily available here in 
the southwest and can be ordered by mail. 
        Remove the stems and get rid of as many of the seeds as you can. 


3.      Put chiles in covered pot with 2 C water, heat to boiling, lower 
heat to low and steam for 10 or 15 minutes.  Cool.  Poor into blender and 
liquify till you get a smooth ketchupy consistency. 
        Try a little and if the skins are indigestable run through a 
large-netted sieve (holes about 1/8 " are ideal) to remove.  Add salt to 
taste.  Add some flour if it's too piquant.  Add a little brown sugar if 
it's too piquant.  Set aside. 


4.      Heat about 4 T olive oil in a large pan and cook  1 - 2 chopped 
onions till transluscent.  Add the cumin to the oil while it's cooking.   
Don't heat the oil too high or spices will burn.  Add oregano and marjoram 
the the frying mixture as well.   


5.      When onions are done, add 1 small can of pinto beans, drained.  Fry 
a few minutes. 


6.      Add in the chile sauce, and mix well.  Adjust spices, adding more 
cumin, oregano, marjoram, salt, sugar to taste.  Commercial chili powder 
can also be used at this stage. 


7.      Turn off heat and let flavors marinate and serve over pasta. 


8.      optional:  Before step 5, add 8 oz of crumbled tempeh that's been 
marinated for about 15 minutes in a mixture of 1 T soy sauce and 2 T water 
(be careful not to make it too salty), a little toasted sesame oil and some 
garlic powder.  Fry a few minutes to simulate browned-beef before adding 
beans.