Posts Tagged ‘chili’

All images © Dina Avila

It’s sort of cold out there (60?!?) and in my ever continuing quest to fill my and Adam’s bellies with yummy soup and stews this fall I came across this little gem in the November issue of Martha Stewart Living. A riff on your everyday chili, loaded with Indian spices and hot peppers, this chili will stick your gut and perhaps cause you to sweat a bit. Pick up some pita chips or crackers to go with this stew. I also think home made cornbread would be a perfect side. I offer you the suggestion of a dollop of yogurt as Martha does but it is optional. We ate this chili with said yogurt last night and it didn’t totally jive with me. Maybe it’s because I’m not a fan of cream based soups. Sans yogurt this chili rocks my world and it’s even better the next day when the flavors have time to meld. Warning: it will be spicier the next day so keep a hanky nearby to wipe your brow.


Spicy Indian Chili

Adapted from Martha Stewart Living

I added stew meat to the chili to make an extra filling meal.
Feel free to omit the meat and keep it vegetarian. It’ll still stick to your gut :)

Use whatever beans you have on hand. Martha suggested kidney or pinto. I used
fava, black and white northern. 


1 pound stew meat, optional
1/4 cup flour
Pinch of sea salt
2 tablespoons clarified butter or olive oil
1 28 oz can plum tomatoes, juices saved and coarsely chopped

2 tablespoons olive oil
1 1/4 cup shallots, minced
2 tablespoons garlic, minced
1 tablespoon ginger, grated on a fine microplane
2 Serrano peppers, chopped
1 heaping teaspoon ground cumin
1 heaping teaspoon ground coriander
1 heaping teaspoon ground cinnamon
1/4 teaspoon ground tumeric
4-5 cups cooked beans plus 2-3 cups of the cooking water
Coarse sea salt
Sprigs of cilantro
Yogurt, optional
Ground sumac, optional

Toss the stew meat with the flour and salt.

Warm clarified butter or olive oil in a saucepan.

Add stew meat and cook, turning until browned on all sides.

Add the tomatoes and their juice. Cover and let simmer for about an hour until meat is tender.

In the meantime, warm olive oil in a soup pot over medium heat and add the shallots and garlic.

Cook stirring often until softened and golden. About 10 minutes.

Add the ginger, chilies and spices. Stir occasionally until it becomes fragrant. 1-2 minutes.

Add the beans and their liquid.

Mash a bit of the beans with a potato masher or large fork.

Add the meat and tomato mixture and stir to combine.

Add coarse sea salt to taste.

Top with cilantro, yogurt and a light dusting of sumac and coarse sea salt, if needed.

Serve with crackers, pita chips or cornbread.


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© Dina AvilaSunriver is quickly becoming one of my favorite places. Those of you from Oregon will wonder why because, well, yes, Sunriver is a resort town, but not off-season. If you go there after Labor Day the village is all yours. Miles of bike lanes and off-road trails to meander on, epic views, green pastures with grazing horses. Hawks, eagles and chipmunks, lots of them. The air is so clean and the nights so quiet that I naturally woke early because I slept so well.

© Dina Avila

I’ve posted a few pictures here and there from that trip and here are a few more to go along with this week’s recipe: Pumpkin Chili. I know we’ve barely stepped into fall, but the nights here in Portland are starting to get cool and brisk and what better way to warm your belly then with a big bowl of spicy chili.

© Dina Avila

© Dina Avila© Dina AvilaCheers!

Spicy Pumpkin Chili

Adapted from October’s issue of O. The recipe calls for Serrano peppers which the market I shopped at were out of. I used jalapenos instead, which definitely did not provide enough heat. Adam and I doused our chili with Cholula sauce, which made the chili perfectly warm.

What you’ll need~

2 tablespoons olive oil

3 cloves garlic, chopped

1 whole shallot, chopped

1-pound ground beef, optional

1 can crushed tomatoes

2-3 cups cooked beans, I used black and black-eyed peas because that is what I had on hand

1 cup uncooked long grain brown rice, or grain of your choice

1 can pumpkin puree

2 jalapeno peppers, chopped

1-tablespoon chili powder

1-teaspoon cinnamon

1-teaspoon salt, plus more to taste

Fresh parsley

Warm olive oil over medium heat in a large pot.

Add garlic and shallots and sauté until soft.

Add ground beef, if using and cook until it is just beginning to brown.

Stir in all of the other ingredients, except the parsley plus four cups of water.

Bring to a boil then reduce heat and allow to simmer for about 30 minutes.

Serve hot garnished with fresh parsley.

© Dina Avila

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