Chili

Yield: Approximately one gallon (4.7liter) of chili
Time: Several hours, mostly simmering

(Last modified: 20240729.0810: 20220115.1605: )

1. Prepare 3C dried beans (kidney and/or red) for cooking:
   • Slow soak ‐ Soak overnight in enough water to cover, plus 1".
   • Quick soak ‐ Simmer for a few minutes in enough water to cover, plus 1-2", cover, let stand for one hour.
2. Start slowly pre-heating a heavy cast iron casserole (we use 29cm white enamel oval cast iron)
3. Pressure cook beans on high for whatever is appropriate based on the soak method and times. For example,
   • Quick soak ‐ 8 minutes + quick release
4. Press and drain one pound of very firm tofu
5. Add 1T oil to casserole
6. Sauté until onions, carrots, and celery are soft:
   • ½t freshly ground pepper
   • 1T grated carrots
   • 1T finely chopped celery
   • 2 small onions (or 1 medium onion), chopped
   • 2 bay leaves
   • Cubed tofu
   • 4T chili powder
   • ½t cumin
   • ¼t sage
   • 1/8t ginger, chopped
   • ½t oregano
   • 1t corriander powder
   • [Optional] Diced bell pepper
7. Add 2 large cloves garlic, crushed; sauté for 2 minutes
8. Add remaining ingredients:
   • 3 14.5oz cans of salt-free diced tomatoes
   • 1 10oz can of green chilis and diced tomatoes or another small can of diced tomatoes and one 4oz can of green chilis
   • ½t tomato paste
   • ½ hot pepper
   • 1C red wine
   • 1C frozen corn
   • Dash of molasses
   • The cooked beans and enough of the bean water to cover, plus an inch or so
   • [Optional] 6 oz olives, drained
9. Simmer for 2+ hours
10. [Optional] Serve with brown rice
11. Garnish with fresh parsley

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    Notes: