dsc01748 - Alex's Chili
dsc01749 - Alex's Chili

It would have been nice if my school had cancelled classes before I woke up for lab, but oh well. At least now I can get some backlogged work done and maybe take a nap later. This week has been a little too busy, and I used up all my cooking-as-procrastination points yesterday, so I have no excuse not to cross a few things off the to-do list. Oh well, at least I have some kick-ass chili and cornbread to look forward to.

After receiving an email from my friend Alex about this amazing-sounding chili the other night, I just had to try making some myself. It sounded much livelier than the sweet potato and black bean chili I’d been planning on making. Unfortunately, my beloved sketchy markets were out of a lot of things, so I had to make a few adjustments.

Alex’s recipe:

First I braised a lb of chicken and set that aside and put in 2 3/4 cups of onions with chili powder, garlic and then added a red and yellow pepper, a full jalapeno, and then tomatoes, blackstrap molasses, tyme, basil, cumin, chicken stock, masa harina, and then garbanzo, adzuki, black and kidney beans… it was good with or without the chicken. Very satisfying. I placed it over brown rice and a small amount of jalapeno cheese.

My make-do interpretation:

¼ cup olive oil

1 large onion

4 cloves garlic

2 jalepeno peppers

1 red pepper and 1 orange pepper

1 can each black beans, kidney beans, pink beans (low sodium)

1 32-oz can crushed tomatoes

2 tbsp blackstrap molasses

¾ boullion cube dissolved in ¾ cup boiling water

1 cup leftover tomato sauce

a few sprigs of thyme

cumin, chili powder, salt, pepper to taste

Directions:

Chop the onion, garlic and peppers (including jalepeno) either by hand or in a food processor. Sautee for a few minutes.

Add the beans, tomatoes, boullion, crushed tomato, tomato sauce, molasses, and spices. Bring to a boil and then turn heat down and cover.

Simmer for an hour or so.

Chris got in on the act and whipped up some cornbread, which we threw in the bowl and poured the chili over. There was also some cheddar cheese involved. It was the perfect thing on a miserable day…

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