Tuesday, May 17, 2011

Stanley Cup Playoff Chili

I normally don't make chili during the middle of May, but the weather in the Bay Area has just been horrible this week.  For the past three days, it has been in the 50's with cloudy skies and showers.  Actually, it rained all night, last night.  The rain doesn't bother me so much, but I hate the cooler temperatures--especially since it was 85 degrees two weeks ago!  Sometimes I wished we lived in SoCal...but by the weekend they are forecasting 75 degrees with sunny skies (Yay!)

Anyway, since I associate eating chili with winter months and football playoffs, I thought it would be perfect for tonight's dinner since we'll be watching the Stanly Cup Conference Finals.  Unfortunately, the Sharks won't be playing until tomorrow, but tonight we'll watch the Bruins-Lightening game, and enjoy it with a big bowl of Spicy Three Bean Chili.  GO SHARKS!!!


1 tbsp canola oil
1 medium onion, diced small
4 cloves garlic, minced
2 tbsp chili powder
2 tsp cumin powder
2 tsp dried Mexican oregano, crumbled
1 tsp smoked paprika or 1/2 tsp chipotle chili powder
1/2 tsp crushed red pepper flakes
1 bay leaf
2 tbsp organic soy sauce
1 bottle or can of larger beer, I used Corona, but you can use a pale ale
1 28 oz can tomato puree
1 14.5 oz can fire roasted diced tomatoes
2-3 cups filtered water
1 can organic black beans, rinsed and drained
1 can organic kidney beans, rinsed and drained
1 can organic pinto beans, rinsed and drained
1 12 oz package Yves Meatless Ground Round Original
1-2 tsp kosher salt
1/2 tsp black pepper
Tortilla strips, cilantro and lime wedges for garnish
Note:  If you don't want to use the Yves, just substitute another can of pinto beans.

  • In a large stock pot, add canola oil, and onions and cook on medium-low for about 5 minutes until soft.  Add garlic and cook for two minutes longer.
  • Add the next 8 ingredients and stir to combine.  Increase heat to medium-high and cook for about five minutes until beer reduces by half.
  • Next add tomato puree, diced tomatoes and two cups of water.  Bring to a boil and reduce to medium-low and simmer for about 45-60 minutes until flavors combine and sauce thickens.  Add salt and pepper to taste during cooking process.
  • During the last 15 minutes of cooking, add the beans and the Yves Meatless Ground and heat through.  If too thick add additional water to desired consistency.
  • Garnish with tortilla strips, cilantro and lime wedges.
Tortilla Strips:

8 small-medium corn tortillas
Canola cooking spray
Kosher salt

  • Preheat oven to 325.
  • Cut tortillas in half and then into fine strips.
  • Spray baking sheet with canola spray and lay strips evenly on tray, trying not to overlap.
  • Spray strips lightly with canola spray and sprinkle with kosher salt.
  • Bake for 10-12 minutes, tossing and turning every two-three minutes.  Be careful during the last five minutes of cooking to make sure that they don't burn.


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