Don't Call It Chili! | North Coast Journal

Don’t Call It Chili!

“Then I add white vinegar (1/3 cup?) to counter the sweetness of the Abuelita, and 3 cubes of vegetarian bullion.” For this, I used Better Than Bullion stock, plus some salt. It’s important not to add salt before the beans have completely softened, or the skins will be tough. She also adds more cumin and oregano, if needed. And finally, “If I want more heat, then I add my favorite habanero sauce.”

I set it to cook another two hours. The result was perfection. Black beans, native to southern Mexico, are the most flavorful of legumes, while the combination of Mexican chocolate and chipotle provide a rich mole-like base, the aromatic of cumin and oregano give it finesse, with vinegar and habanero sauce adding a little tang. And while it’s not chili, it is far better than the stuff usually passed off as such.

In fact, I’m about due to make a new batch of real chili, and I’m thinking of trying some Abuelita in it.

1 2 3 4 SHARE