Chef Bill and Rural Guy show how to make chili from scratch. Alternative directions for meat chili, vegetarian chili , and vegan chili.
CHAPTERS BELOW:
0:00 Intro
RECIPE CHILI SPICE MIXTURE:
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2 TBS Cumin Seed (toasted)
3 TBS Dried Oregano
5-8 dried chili de arbol (or japones) pods (seeded)
1 TBS salt
4-8 cloves garlic
Toast your cumin seeds in a dry pan, until brown.
Seed chili pods carefully; don’t touch your face until you wash your hands well.
Blend all ingredients in a mini-chopper (or the like) and set aside.
RECIPE FOR CHILI STEW:
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2 cups of Garbanzo beans soaked and cooked well in a 2 quart pot.
Approx. 10 tomatoes roasted and blended with the skins removed.
1 Poblano Chili, seeded and diced.
1/2 Yellow Onion, diced.
Sauté onion and chili in 1/4 cup bacon fat, or alternatively just render pieces of fatty pork in pot until well cooked. Remove big pieces of fat or meat.
Add spice mixture.
Add blended tomatoes, any beans with some water if wanted.
Simmer and reduce liquid.
Add a dash of sugar and apple cider vinegar for added flavor. Add additional salt to taste.
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