No, this recipe absolutely did not come about after I accidentally dropped cookie batter ingredients into a bubbling pot of stick-to-your-ribs, spice-infused, vegetable-rich chili.
Never mind that I was definitely not supposed to be eating cookies at all whatsoever when I made this since it was the week before the marathon-that-wasn’t and I had every intention of keeping it clean and healthy until the Big Day.
Then Hurricane Sandy happened.
And, well, here’s the thing. Have you ever tried to get through a natural disaster without extreme beer and/or chocolate consumption?
I managed to hold out for about ten minutes when, after hearing the phrase “storm surge” for the thirtieth time, I found myself throwing blocks of Scharffenberger into my dinner and pouring a bottle of Guinness into my bread batter like a person possessed.
(Desperate times and all.)
Only to discover that double fisting bowls of stick-to-your-ribs-(but-not-to-your-thighs) chili and slices of cheesy beer bread is actually a pretty good replacement for shoving tequila shots and peanut butter cups down your throat with reckless abandon.
Minus the raging hangover the next morning. Which, really, I know is part of “the hurricane experience” and all…but I think we’ll probably be fine without it. Just this once.
Bean Chili with Pecans and Chocolate
Serves 6, adapted from Green Kitchen Stories
- 2 tbsp olive oil
- 1 large yellow onion, finely chopped
- 2 cloves garlic, finely chopped
- 2 tsp cumin seeds
- 1 jalapeno, minced
- 1 tsp smoked paprika
- 1 tsp oregano
- 2 bell peppers, red and yellow, finely chopped
- 1 carrot, finely chopped
- 1 parsnip, peeled and finely chopped
- 1 cup pecans, finely chopped
- 1 lb dried beans (adzuki, kidney, black-eyed peas, borlotti), soaked overnight and boiled until tender
- 28 oz canned whole tomatoes
- 1 cup water
- 2 tsp salt
- 1/2 cup balsamic vinegar
- 70 g of 80% dark chocolate
- Prepare all of the veggies.
- Heat the oil in a large thick-bottomed pot or dutch oven. Add the onion, garlic, cumin, jalapeno, paprika, and oregano. Let fry for a couple of minutes, stirring occasionally until the spices smell fragrant. Add the bell pepper, carrot, and parsnip. Let cook for another couple of minutes. Add the pecans, beans, tomatoes, water, and salt. Bring to a boil and then simmer for 30 minutes.
- Add the balsamic vinegar and chocolate to the pot. Stir around and let cook for 5 more minutes. Season to taste with salt and freshly ground black pepper
Cheesy Beer Bread
Makes 1 9×5-inch loaf, adapted from Cooking Light November 2008
- 1 tbsp olive oil
- 1 small yellow onion, finely chopped
- 1/4 tsp freshly ground black pepper
- 1 garlic clove, minced
- 13.5 oz all purpose flour
- 3 tbsp sugar
- 2 tsp baking powder
- 1 tsp salt
- 1 cup shredded monterey jack cheese
- 12 oz Guinness
- cooking spray
- 2 tbsp melted butter, divided
- Preheat oven to 375.
- Heat oil in a small skillet over medium-high heat. Add the onion to the pan and cook for 10 minutes or until browned, stirring occasionally. Stir in the pepper and garlic and cook for 1 minute.
- Combine the flour, sugar, baking powder, and salt in a large bowl. Make a well in the center of the mixture. Add the onion mixture, cheese, and beer to the flour mixture, stirring until just combined.
- Spoon the batter into a 9×5-inch loaf pan that has been coated with cooking spray. Drizzle 1 tbsp butter over the batter. Bake at 375 for 35 minutes. Drizzle the remaining tbsp butter over the batter. Bake for an additional 25 minutes or until deep golden brown and a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then remove to a wire rack to cool completely.
I am submitting this to Souper Sundays which is hosted by Deb over at Kahakai Kitchen!