Monthly archives: September, 2011

So I’ve been talking up a big game regarding my chili recipe, and figured I ‘d finally getting around to sharing the Yum Yum from Tony’s Kitchen.

The first part I’ll just go over is this chili is incredibly kick ass with or without the meat, and is vegan friendly to boot (sans the meat). So no crying about your diet. The spices can be moderated easily to suit your palate and easily accommodate the whole household. As usual, this isn’t portioned for a few servings, this is portioned to feed the family and have loads for leftovers.

We’re going to go over the list of Yum-Yums (in-greed-ee-unts) now. Remember you’ll want to read the whole recipe before jumping in on this…;)

Ingredients

#1 BEANS
1lb Red Kidney Beans
I’ve tried black beans, and even black eyed peas, they still don’t work anywhere near as well as good ol’ Red Kidney Beans.

#2 SPICES
I tried about 20 different combinations and this one got the most kudos from my guinea pigs friends.
1.5 tbsp cumin
2 tbsp garlic
3 tbsp sea salt
3 tbsp ground multicolor pepper
3 tbsp red pepper
3 tbsp chili pepper (sometimes more)

#3 VEGGIES!
This is where the chili really stands out. This really adds to the flavor of the chili and kills the competition.
.5 bell pepper (red)
.5 bell pepper (green)
.5 bell pepper (yellow)
4 celery sticks
3 tomatoes
3x Giant Hot jalapenos
3x large seranos
1-2x habanero (optional, will make things very hot for people not used to peppers)
1-2 cups of corn

#4. MEAT
2lbs pork loin or ribeye (I am going to try it with Bison next!)

Prep

#1 Prep the beans by themselves first, they take the longest to get ready by far. I bring half a pot of water to a boil. Pour them in. Let the boil continue for 3 minutes. Take them off hot, let them soak warm for however many hours they decide to take 😉

#2 & #3 About an hour before you want everything to be ready, boil water in a spare pot, for #2 & #3, chop up everything in #3, mix them all together, add boiling water to desired consistency. Let that mixture stew up…remember we want all that stuff to cook & soak hot for at least an hour.

#4 Pork loin really does way better for this stuff, the meat stay moist and more mean than beef, so much that ribeye is the only competition. No prep necessary except maybe dicing it all up ahead of time. I usually just dice it all up and throw it into the #2 and #3 mix about 20-30 minutes before serving.

Drain the beans and mix with the rest.

Variables

* If you are vegetarian/vegan, you have only to omit #4 and you’re golden.
* Adding a can of tomato sauce does a ton of good.
* You can skip the jalapeno and serrano by adding a can of RoTel hot, but to be honest, the pepper taste isn’t quite the same.
* Do not use canned beans!!!! (They’re Nasty!)
* 2 bell peppers are just as good as three halves mentioned above…I just love the taste they bring to the chili.

Specific People Notes:
@Jessazombie, I have not tested this with Tofu. Use at your own risk…but it does have cumin!
@andriastanley, I couldn’t get croutons to work…BUT garlic bread is surprisingly good with this!
@thebloggess, do not cook this in a red dress, but you should certainly act like it 😉
@laurenacarlton, this is that chili your hubbie and talked about at that place that time