RED BEAN CHILI 


yield: 8 cups (8 servings) by Deborah Madison 


Use your favorite red beans with this chili recipe? pinto, pinquito, or 
kidney beans. You might like to experiment with other varieties as 
well, such as anasazi or black beans. All are good and have their own 
special qualities. The canned chipotle chilies, which can frequently be 
found in the Mexican part of your supermarket or in Mexican groceries, 
give a rich, smoky flavor to this dish. They are hot, though. The best 
way to use them is to puree them first, then add the puree gradually, 
tasting as you go. 


This will keep well in the refrigerator for several days. In fact, the 
flavors will keep improving. Check the seasoning when you reheat it and 
add an extra splash of vinegar, if desired. 


This chili can be used in various ways. Thin it out and serve it as a 
soup. If cooked thick, or left to thicken, the spicy beans can be used 
in enchiladas. Fortunately, beans can be frozen, so you might want to 
double the amount and freeze portions in freezer bags. 


2 cups beans 
1 teaspoon cumin seeds 
1 teaspoon dried oregano, preferably Greek or Mexican 
1 to 2 tablespoons mild chili powder 
2 bay leaves 
1 onion, finely diced 
2 cloves garlic, minced 
2 cups chopped tomatoes 
3 tablespoons freshly chopped cilantro 
About 1 teaspoon pureed chipotle chilies 
1 green bell pepper, diced in small squares 
Vinegar to taste 
Freshly chopped cilantro for garnish 
Roasted green chilies (such as Ortega), cut in strips or diced 
Nonfat yogurt 


Sort and rinse the beans, then soak overnight in water. Pour off the 
soaking water from the beans and cover them generously with fresh water 
in a large pot to at least a few inches above the beans. Bring to a 
boil and boil vigorously for about 5 minutes. Usually a lot of scum 
will rise to the surface. Skim off what you can, then lower the heat. 


Toast the cumin seeds and the oregano very briefly in a dry pan, then 
grind them in a mortar to break up the seeds or briefly in an electric 
spice mill. Add them to the beans along with the chili powder, bay 
leaves, onion, and garlic. Cook over a medium heat until the onions are 
soft, about 15 minutes, then add the chopped tomatoes with their juice 
and the cilantro. Stir in about a teaspoon of chipotle chili, let it 
cook for a minute or so, then taste and add more if you wish. (You can 
continue to taste and add while the beans cook, since the balance of 
flavors will keep altering.) Add the diced pepper, then lower the heat 
and allow the beans to simmer gently until they are well cooked, about 
an hour, or longer, if necessary. 


Once the beans have cooked, the flavor of the chili will continue to 
soften and develop. Just before you serve it, stir in some vinegar to 
sharpen the taste. Garnish with cilantro and green chilies. Or stir the 
cilantro and chilies into 1/2 cup nonfat yogurt and serve the chili 
with a spoonful on top.