Cuppa Chili

Name: Cuppa Chili
Ingredients: 1/2 cup dried black beans; For Chili Powder:; 2 dried California chiles; 2 dried chipotle chiles; 1 teaspoon dried oregano; 1 1/2 teaspoons whole cumin seed; 1 tablespoon cacao nibs; 4 thick slices bacon, chopped; 1 cup red onion, chopped; 2 large garlic cloves, peeled and minced; 1 1/2 cups fresh brewed smoky, bold coffee; 2 cups water; 1/2 cup dried yellow split peas; 1/2 cup Bhutanese red rice (can substitute a fragrant long grain rice such as brown basmati); 1 cup sliced celery; 1 1/2 cups sliced carrot; 1 14.5 ounce can fire roasted diced tomatoes; 1 teaspoon kosher salt; 1 teaspoon Aleppo pepper; 3 tablespoons balsalmic vinegar mixed with 4 T water; Sour cream or Greek yogurt for serving; Chopped cilantro for serving; Monterey Jack cheese for serving; Avocado for serving

24 ingredients

8 steps

Ingredients

1/2 cup dried black beans
For Chili Powder:
2 dried California chiles
2 dried chipotle chiles
1 teaspoon dried oregano
1 1/2 teaspoons whole cumin seed
1 tablespoon cacao nibs
4 thick slices bacon, chopped
1 cup red onion, chopped
2 large garlic cloves, peeled and minced
1 1/2 cups fresh brewed smoky, bold coffee
2 cups water
1/2 cup dried yellow split peas
1/2 cup Bhutanese red rice (can substitute a fragrant long grain rice such as brown basmati)
1 cup sliced celery
1 1/2 cups sliced carrot
1 14.5 ounce can fire roasted diced tomatoes
1 teaspoon kosher salt
1 teaspoon Aleppo pepper
3 tablespoons balsalmic vinegar mixed with 4 T water
Sour cream or Greek yogurt for serving
Chopped cilantro for serving
Monterey Jack cheese for serving
Avocado for serving

Directions

1

Two days before you want to eat the chili, pick through black beans and rinse. Place in a bowl with enough water to cover by at least two inches. Soak overnight. When ready to make chili, drain beans and rinse, discarding soaking water. Place beans in a clean bowl.
2

Make Chili Powder: Using kitchen shears and gloves, snip stem end of dried chiles. Tip out seeds and discard. Cut each chile into 1-inch lengths. Toast chile pieces and cumin seeds in a dry pan over med-high heat until fragrant, about 3 minutes, occasionally shaking pan to toss seeds and turning chiles with tongs. Allow mixture to cool. Grind toasted chile pieces, toasted cumin, oregano and cacao in a spice grinder or mini prep chopper until you have a uniform powder. Transfer chile powder to a bowl.
3

Cook bacon in a large Dutch oven over medium heat, until crispy and fat has rendered. Transfer bacon to a paper towel lined plate with a slotted spoon. Pour off all but 2 tablespoons of fat.
4

Add onions and cook, stirring, until softened and beginning to get translucent. Follow with garlic, chile powder, cooking until fragrant, a minute or two.
5

Add water, hot coffee and black beans. Stir to combine. Add split yellow peas and red rice, stirring between each addition. Bring mixture to a boil. Cover and lower to a simmer. Cook for 30 minutes. As mixture cooks and liquid is absorbed, keep an eye on your liquid level, adding small amounts of water (1/4 cup at a time) if needed.
6

Add celery, carrots and fire roasted tomatoes. Cook 30-40 minutes more.
7

When beans and peas are tender (and not a moment before!) add kosher salt (start with 1/2 t and taste before adding more) and aleppo pepper (can sub 4 parts sweet paprika and 1 part cayenne for aleppo). Stir in crispy bacon pieces. Allow chili to cool. Refrigerate overnight.
8

When you are ready to eat, heat chili in pot, covered, over medium heat. Mixture will likely seem dry, so add balsamic/water mixture to pot and cook, covered for at least 15 minutes. Serve chili with garnishes of choice, my favorites include a little cheese, cilantro, sour cream and avocado. Enjoy!