luvcookbooks's Notes:
Expand2 tablespoons cumin seeds Ask a question about this ingredient
2 tablespoons dried oregano leaves Ask a question about this ingredient
2 tablespoons sweet smoked paprika Ask a question about this ingredient
1 teaspoon cayenne pepper Ask a question about this ingredient
4 tablespoons grapeseed oil Ask a question about this ingredient
4 onions, chopped Ask a question about this ingredient
8 garlic cloves, chopped Ask a question about this ingredient
1 jalapeno pepper, seeded and chopped Ask a question about this ingredient
2 teaspoons salt Ask a question about this ingredient
1 teaspoon black pepper Ask a question about this ingredient
28 oz can diced tomatoes Ask a question about this ingredient
2 29 oz cans black beans, drained Ask a question about this ingredient
half bunch cilantro, stems removed, chopped Ask a question about this ingredient
Muenster cheese, cut in quarter inch cubes Ask a question about this ingredient
sour cream Ask a question about this ingredient
canned green chilies, drained and diced Ask a question about this ingredient
cilantro, stems removed, chopped Ask a question about this ingredient
red onion, chopped Ask a question about this ingredient
lime slices to squeeze over the chili Ask a question about this ingredient
Heat a small saute pan over medium heat. Add the cumin seeds after the pan is hot and heat until fragrant, about 30 to 45 seconds. Add the oregano leaves and cook, shaking the pan, about 30 seconds. The oregano leaves burn easily, so be careful. Off the heat, add the paprika and cayenne. Tip into a mortar and grind to a coarse powder.
Ask a question about this stepIn a large, deep saucepan, heat the canola oil over medium heat. Add the onion and cook for about 10 minutes, until soft and translucent but not colored. Add the garlic, chopped chile, salt, pepper, tomatoes, black beans, and cilantro. Add water if needed to make a thick chili that will not stick to the bottom of the pan.
Ask a question about this stepBring chili to a boil, and then simmer for about 30 minutes.
Ask a question about this stepAssemble garnishes, if you are using them. On a weeknight, I would skip the whole recipe if I felt that I had to make the garnishes, so I made them optional.
Ask a question about this stepServe over rice, or with cornbread or tortilla chips. Enjoy!
Ask a question about this step
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
