The Laws of Cooking by Justin Warner

Author:Justin Warner
Language: eng
Format: epub
Publisher: Flatiron Books
Published: 2015-09-04T16:00:00+00:00

YIELD Makes 6 servings

PREP TIME 25 minutes

COOK TIME 45 minutes

INACTIVE TIME 8 hours or overnight

gear

large heavy-bottomed pot

ingredients

3 tablespoons vegetable oil

16 ounces button mushrooms, stems removed, wiped clean, and quartered

1 yellow onion, diced

1 large green bell pepper, seeds and ribs removed, diced

2 jalapeño peppers, seeds and ribs removed, finely minced

2 garlic cloves, finely minced

2 cups pecans (about 7 ounces), toasted, very finely chopped

1 tablespoon chili powder

1 tablespoon ground cumin

1 tablespoon dried oregano

1 cinnamon stick

Two 15-ounce cans kidney beans, drained and rinsed

One 28-ounce can diced tomatoes, with juice

2 cups vegetable stock (or vegetable broth, and cut the salt by half)

One 15-ounce can tomato sauce

One 1-ounce package dried mushrooms (whatever is cheapest), pulverized in a blender

1 tablespoon kosher salt

Tip

Before you do anything with hot peppers, put your latex gloves on.

In a large heavy-bottomed pot over medium-high heat, heat the oil and add the fresh mushrooms. Cook, stirring only once, until browned, about 6 minutes.

Add the rest of the ingredients to the pot. Scrape the bottom of the pot and stir to incorporate. Simmer until the vegetables and nuts are soft, about 30 minutes. Let cool. Refrigerate overnight.

HOLD IT? Keep the chili in the fridge for up to 4 days.

Reheat the chili in a pot over low heat, stirring often.

PLATE IT! My ideal chili-serving vessel would be the dolsot, which is an individual Korean earthenware bowl that retains tons of heat. You can find them online. Warm them up slowly in the oven, and then ladle in the chili. Or you can scoop the chili into a bowl. Garnish with whatever you like (see below).

BREAK IT: Chili is kind of an open-source recipe. Now that you’ve made it, customize it to your liking. Change the beans, add some greens, or even wrap it in a tortilla and fry it up like the chimichangas here.

RAMEN OF THE SOUTHWEST

I like to think of chili as the ramen of the Southwest, so I arrange my garnishes on top, as opposed to just chucking them on. You can garnish it however you want. Here are some ideas:

• Cheese or vegan cheese sauce, like here

• Sliced scallions

• Avocado slices

• Tortilla chips (tossed in ranch powder; see here)

• Pickled carrots (see recipe here, or the reserved ones from the canned jalapeños here)

• Sour cream or vegan substitute

• Scrambled eggs or vegan substitute

• A pat of pumpkin butter (from here)

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