Like other legends of the Old West, this recipe for 3 Bean Chilli was believed to be a concoction of story tellers: a colorful mixture of fact and fiction that made it impossible to determine if the recipe truly existed, or if it had just been dreamed up by some wild-eyed Vegetarian Cowboy. When we discovered that the recipe was real, we just had to share it with you. So here it is:
Ingredients:
1 Tbs. Crushed Garlic
3 Tbs. Chilli Powder
1 Tbs. Rosemary
1 Large Spanish Onion
1 28 oz. can of Crushed Tomatoes
20 oz. Mushrooms
6 16 oz. cans of Beans. 2 each of the following:
Black Beans, Chick Peas, Small Red Beans.
1 Large Red Bell Pepper
1 Tbs. Cumin Seeds
1 or 2 Jalapeno Peppers
1 Large Red Onion
Preparation:
Finely chop the onions, peppers, and mushrooms. (A note on the Jalapeno Peppers. These suckers are HOT! The more you add, the hotter the Chilli will be. Know your limits!)
Place the garlic, onions, and peppers in a large pot with a tablespoon of water (Olive Oil may be used as a substitute, but will add fat to the recipe). Heat on a high flame, stirring often to prevent sticking, until the onions become translucent, and the peppers start to soften. Add the mushrooms, and mix in 1 tablespoon of Chilli Powder, and ½ tablespoon each of the Cumin Seeds and the Rosemary. Continue stirring often until the mushrooms begin to soften. Add the crushed Tomatoes, and mix in 1 tablespoon of Chilli Powder, and ½ tablespoon each of Rosemary and Cumin Seeds. Allow to simmer, stirring often. At this point, begin draining the beans. Remove as much fluid as possible from the cans. After they have been drained, add them to the pot, and mix them in thoroughly. Add the remaining tablespoon of Chilli Powder at this point, mix in, and allow to simmer for 5-10 minutes. At this point, sample the Chilli. If necessary, add more Chilli Powder, Cumin Seeds, or Rosemary. (Be careful adding spices at this point. The Cumin and Rosemary should be apparent in the mix of flavors, but should remain subtle. They can quickly become overpowering, so go slow). The Chilli should be quite thick after adding the beans. At this point, lower the heat, and simmer the mixture for approximately 20 minutes. Be careful not to overcook the beans (which are pre-cooked), as they will become soft, and the Chilli will get somewhat pasty.
Makes approximately 12 servings. This Chilli freezes very well, and many people claim it is better eating after it's been re-heated. It's pretty unusual for a batch to last more than a week around the house.
Serving Suggestions:
The Chilli eats real well straight up or over Brown Rice. It's a high fiber, very low fat, vegetarian meal that will really satisfy you. If you're feeling carnivorous, or especially ambitious, try grilling up some Chicken or Steak, and serving the Chilli along with the grilled meat on Flour Tortillas. Or, simply add the grilled meat to the cooked chilli. It's not vegetarian, but if you use chicken or lean cuts of beef, it's still low fat and plenty delicious. Beverage of choice: Beer, cold beer.