I’m of the school of thought that hot spicy food makes you feel cooler. (Who doesn’t want to be cool?)
It is a hot November (!) day here in Southern California. Chili was calling my name.
This recipe is adapted from a cookbook titled Ama, A Modern Tex-Mex Kitchen by Josef Centeno and Betty Hallock. Bar-Ama is a cantina in Los Angeles, but the chef/owner, Josef Centeno, grew up in San Antonio, Texas. The restaurant is a tribute to his great grandmother, Gabina Cervantes Martinez. She fought in the Mexican Revolution alongside her husband, Eulijio Martinez, survived a train bombing and, finding herself temporarily alone, sustained herself selling tacos at a train station in central Mexico. Post-revolution, she and her husband settled in the United States. Hers was quite a story. So, too, apparently was her food.
Here is an adaptation of Centeno’s Chili recipe from the book.
Chili and Beans
Ingredients
- 2 large poblano chiles
- 2 t. cumin seeds
- 1 T. olive oil
- 1 1/2 large onions (chopped)
- 2 large garlic cloves (chopped)
- 1 serrano chile (stemmed, seeded, and finely chopped)
- 1/4 C. chili powder
- 1 T. dried Mexican oregano
- 1 fresh bay leaf (or 2 dried)
- 3 C. San Marzano tomatoes (crushed)
- 2 C. vegetable broth
- 2 t. fine sea salt
- Freshly-ground black pepper
- 4 C.cooked beans (I used Rancho Gordo Marcella beans)
- 1 12-ounce package of plant-based Impossible Burger (optional)
- 1 bunch cilantro
- 2 C. cheddar cheese for garnish (grated)
- 1 C. sour cream (for garnish)
- Sliced green onions for garnish
- Sliced black olives for garnish
- Cubed avocado for garnish
- Chopped cilantro for garnish
Directions
- Step 1 Roast fresh poblano chiles over an open flame or in your oven under the broiler, turning frequently, until the poblano skins turn black. Remove from the heat and place poblanos in a brown paper bag. Seal the bag and let the poblanos steam for about 10 minutes. Remove the chiles from the bag, peel, seed, and devein. Chop finely. Set aside.
- Step 2 Toast the cumin seeds in a hot skillet until they are fragrant. Grind the seeds to a powder using either a mortar and pestle or a clean coffee grinder. Set aside.
- Step 3 Heat the oil in a large heavy pot. (I used my Dutch oven.) Add the onions, garlic, roasted poblano chiles, serrano chile, chili powder, oregano, bay leaves and toasted cumin powder. Stir the mixture and cook until the onions are softened and translucent. This will take about 5 minutes over a medium-high heat.
- Step 4 Add the crushed tomatoes, stock, salt and black pepper. Bring the mixture to a boil and then reduce the heat to a simmer. Cook for about 15 minutes.
- Step 5 Add the cooked beans, Impossible Burger (if using), and cilantro and cook for 10 more minutes.
- Step 6 Serve with the garnishes of your choice.
- Step 7 Cook’s Note: I found this chili to be much more flavorful on day two and three.
- Step 8 Cook’s Note #2: I added a 12-ounce package of plant-baed Impossible Burger to the chili when I added the beans. I crumbled the “burger” and sauteed it in a little olive oil before I added it to the dish.
Centeno’s cookbook, Ama, is available from your local bookstore or can be purchased from Amazon here.
