Jade's Special Chili
(developed in Columbae)
- 1, 15 oz can of beans (kidney beans, Mexican chili beans,
pinto beans, it’s all okay)
- 1, 4 oz can of tomato sauce
- 1 small yellow onion
- 3 cloves garlic
- 1/4 – 1/6 package frozen vegetable mix (fresh vegetables are
good too, like zucchini)
- 1-2 fresh peppers (banana peppers, bell peppers, jalapenos,
whatever combination you prefer, calibrated to approximately the
volume of 2 bell peppers when chopped)
- 1/4 block tofu (optional)
- 2 cm2 of very dark chocolate (85% or more)
- 1.5 tsp salt
- 1 tsp ground clove (or 1 clove)
- 2 tsp garam masala (can be found at MarketPlace or any Indian
- 1-2 Tbsp ground cumin
- 1 Tbsp black pepper
- 1/2 - 1 Tbsp corn starch (or arrow root, or sprinkle sifted
white flour if you can’t get either)
- a reasonable amount of canola oil (varies depending on
Teflon-ness of pan and patience of investigator—estimate 1/3 cup)
- Microwave frozen
vegetables until warm to touch.
- Chop onions into
fingernail-sized pieces and sautee in canola oil until the color
begins to change (into slightly golden-brown).
- Slice tofu into cm3,
and add to pan. Stir and add oil so that there is excess after tofu
- Add chopped peppers and
stir. Add oil if necessary (i.e. if peppers have absorbed all the
- Add defrosted vegetables
and stir. Add oil if necessary.
- Roughly chop garlic and
add to pan. Stir for 3-5 minutes (depending on heat).
- Open cans of beans and
- Drain beans and add to
pan. Add tomato sauce to pan. Stir. Heat on high until simmering,
then reduce to low heat.
- Break chocolate into
small easily dissolvable pieces.
- Add clove, salt, cumin,
garam masala, black pepper, and chocolate. Stir until even.
- Let simmer for one
hour. Stir occasionally.
- Dissolve corn starch in
minimum possible amount of water. (i.e. make maximally concentrated
solution. If using flour, sprinkle same amount of flour over the
simmering mixture.) Add starch-water mixture to pan.
- Simmer for another 3-5