LAFD ENGINE CO. NO. 28'S VEGETARIAN BLACK BEAN CHILI
Engine Co. No. 28, is a popular L.A. restaurant located in an historic building, which was constructed in 1912 as a Los Angeles Fire Department firehouse, which housed 2 engine companies. In 1912 LA's population was 400,000; and New Mexico and Arizona were being admitted into the Union. A trip to the restaurant, established in the 1980's has been called a "a big hug from America"; it serves American favorites and some history. Some cooking notes: although you can use canned beans equalling 4 cups, the restaurant uses dried beans starting with a one pound package which will yield about 4 cups of cooked beans. This chili is best when made one day in advance. The flavors develop better. When reheating, add water if necessary and heat slowly to avoid scorching. The recipe had been published in the Los Angeles Times, reader request column.
Provided by lynnski LA
Categories Black Beans
Time 1h35m
Yield 10 cups, 6 serving(s)
Number Of Ingredients 20
Steps:
- Roast dried ancho and guajillo chiles on a baking sheet at 375 degrees for about 4 minutes to release their oils.
- Place in a blender with 3/4 cups hot water and allow to stand for 5 minutes, then puree; add more water if necessary to make a paste; reserve.
- Heat a small heavy skillet over medium heat; and add cumin seeds, stirring until they begin to color.
- Stir in oregano leaves, shaking pan frequently so herbs don't burn.
- When aroma is strong, remove pan from heat and add paprika and cayenne, stir.
- Place mixture in a blender and grind into a coarse powder, set aside.
- Heat olive oil in a 6 quart soup pot, over medium heat.
- Add and saute onions until tender, add garlic, ground spice mixture, salt and 1/2 ancho and guajillo chile paste and cook 5 minutes.
- Add tomatoes, juice and about 1 teaspoon chipotle chile.
- Simmer 15 minutes, add cooked black beans and cooking water and cook 10 minutes.
- Adjust chiles and salt to taste; add vinegar and chopped cilantro, cook 5 minutes longer.
- Adjust seasonings to taste one last time, and serve.
- Serve with bowls of chopped green onions, cheddar cheese, creme fraich and cilantro leaves.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Jessica Essam
[email protected]This chili is so good! I love the combination of spices and the smoky flavor of the chipotle peppers.
Amanuael Miniweyelet
[email protected]This chili is delicious and easy to make. I'll definitely be making it again.
Md Lanju
[email protected]I made this chili for my family and they loved it! It's a great recipe for a weeknight meal.
Hemraj Katwal
[email protected]This chili is amazing! I love the smoky flavor and the hearty texture. It's the perfect comfort food.
Onyeka Madu
[email protected]This is the best vegetarian chili I've ever had. It's so flavorful and hearty. I'll definitely be making it again.
Ajncharge
[email protected]This chili is so delicious and comforting. I love the combination of spices and the smoky flavor of the chipotle peppers. It's the perfect meal for a cold winter day.
Julio Gomez
[email protected]This chili is a great way to use up leftover black beans. I usually have a can or two in my pantry, so it's easy to whip up a batch of chili when I need a quick and easy meal.
Mdsamim Kan
[email protected]I'm not a vegetarian, but I love this chili. It's so hearty and flavorful. I often make it for my meat-eating friends and they all love it too.
Hashmi Khan
[email protected]This is my go-to chili recipe. It's always a crowd-pleaser. I like to serve it with cornbread and a dollop of sour cream.
Memon Larki
[email protected]I made this chili for a potluck and it was a huge success! Everyone loved it. I especially liked the smoky flavor of the chipotle peppers.
Brian Cunningham
[email protected]This chili was easy to make and very flavorful. I used a variety of beans, including black beans, kidney beans, and pinto beans. I also added some chopped zucchini and carrots. The chili was a hit with my guests.
Abuid Sinkala
[email protected]This vegetarian black bean chili was a hit with my family! The flavors were well-balanced and the texture was hearty. I especially liked the addition of corn and bell peppers, which gave the chili a nice sweetness. I'll definitely be making this chil