So... I've been planning.
Black beans, because all other beans are farty.
Ground pork, just because it's something I never use.
Roasted chilis, because Grebar Farms was selling chilis today.
Fresh lime basil and fresh oregano, because what is a pilgrimage to Grebar Farms without fresh herbs?
Epazote, because Mr. Grebar says it will make chili even less farty. Not much of it because Mrs. Grebar says it's not really yummy stuff.
Chocolate, because I had some old organic baking chocolate that really needed to get used.
Purple onions, garlic, cumin, salt, pepper, & ancho chili powder because, after all, this is chili.
Cinnamon, cloves, nutmeg, allspice because that goes with the chocolate.
Tough decision: Tomatoes? Pumpkin? Both?
So, inasmuch as chili is ever a recipe, and insofar as you can ever guesstimate measurements when you're making chili, here it is:
1.5 lbs black beans
6-8 epazote leaves, optional
2-3 Tbsp chopped fresh lime basil
3-4 Tbsp lightly chopped fresh oregano
6-8 Mild to medium New Mexico chilis, roasted
1 large purple onion
6 cloves garlic
1.25 lbs ground pork
2 oz dark baking chocolate
1 16 oz can organic pumpkin puree
2 16-oz cans organic tomatoes
2 tsp cumin
1/5 tsp ancho chili powder
1 tsp cinnamon
dashes of clove, nutmeg, and allspice
Additional garlic powder, to taste
Salt & black pepper, to taste
- Soak black beans in plenty of water for about 12 to 18 hours.
- Rinse, add water to cover (and then some), and put in a large stock pot to boil.
- Cook for about a couple of hours, until beans are starting to soften but not yet mushy.
- Add herbs, onion, chilis, and garlic.
- Crumble the raw pork into the mix.
- When pork and onions are done, add the chocolate, pumpkin, tomatoes, and the spices.
- Taste and adjust seasonings.
- Cook a little longer, until the beans are as mushy as you like.
- Garnish with cilantro leaves.