Recipe: Chili Base and All Kinds of Chili (Vegetarian, Chicken, Mushroom or Seafood Chili)

ALL KINDS OF CHILI

"The concept of authenticity is tyranny in the kitchen. So it is nice to know that despite the regional pride it inspires, chili is native to nowhere. Self-proclaimed purists, I suspect, are profoundly self-serving. "The real thing" is whatever they say it is, and you can hardly expect them to say that it's made of something they can't stand. So you have the meat lovers insisting on beef and no beans, and those with more eclectic appetites allowing a few legumes into the mix, or maybe even ditching the meat altogether. Well here's MY authentic version - all three of it."

CHILI BASE (AND VEGETARIAN CHILI)

1 tablespoon canola or vegetable oil
2 large onions, chopped
3 garlic cloves, crushed and minced
1 red bell pepper, cored, seeded, and sliced
1 green bell pepper, cored, seeded, and sliced
2 tomatillos, papery skin removed and minced (optional)
1/4 cup minced fresh cilantro
2 tablespoons minced fresh oregano or 1 tablespoon crumbled dried
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons chipotle pepper flakes, or to taste (optional)*
1/4 cup red wine or dry white wine
1 bay leaf
2 cups fresh or canned chopped peeled tomatoes
1 cup cooked kidney beans or black beans rinsed and drained
Coarse salt to taste
TO SERVE:
6 cups cooked long-grain or medium-grain white rice (1/2 cups dry)
GARNISHES:
Shredded sharp cheddar and/or Monterey Jack cheese
Sour cream
Minced fresh cilantro
Minced onions

Heat the oil in a large heavy saucepan over medium-high heat. When hot, add the onions, garlic, red and green bell peppers, tomatillos, cilantro, oregano, chili powder, cumin, and chipotle pepper flakes. Lower the heat to medium-low and saute, stirring often, until the onions and peppers are soft and limp, about 10 minutes.

Add the wine, turn up the heat to medium-high, and stir until most of it evaporates about 2 minutes.

Add the bay leaf and tomatoes, turn the heat down to medium, and simmer gently, covered, until the sauce thickens, about 20 minutes.

Stir in the beans and add the additional ingredient(s) from below, if desired. Continue according to the specific directions. Season with salt.

Serve with rice (about 1 cup cooked rice per serving). Put the garnishes in separate bowls and place them on the table so that guests can help themselves.

TO MAKE AHEAD:
Make up to 3 days ahead. Seal in a tightly covered container and refrigerate. To reheat, transfer to a heavy saucepan and stir over medium heat until warmed through. Or transfer to a microwavable bowl and microwave at full power, turning the bowl at 2-minute intervals, until heated through.

TO FREEZE:
Freeze up to 6 months (with seafood, only 1 month), well wrapped in glass or firm plastic container. To defrost, see reheating instructions above.

*Chipotle pepper flakes add a distinct smoky flavor to the chili. They can be found in specialty and gourmet stores, or in the spice or Mexican section of good supermarkets.

VARIATIONS:

CHICKEN CHILI:

Chili Base (recipe above)
4 boneless, skinless chicken breast halves, cubed

Add the chicken to the simmering Chili Base and cook, stirring often, until no longer pink in the center, about 20 minutes.

Serve with rice (about 1 cup cooked rice per serving). Put the garnishes in separate bowls and place them on the table.

MUSHROOM CHILI:

Chili Base (recipe above)
Additional 1 cup cooked kidney beans or black beans
1 tablespoon corn, canola, or vegetable oil
1 shallot, minced
1 pound portobello or cremini mushrooms, quartered

Add the additional cup of beans to the simmering Chili Base and stir to blend.

Heat the oil in a nonstick skillet over medium-high heat. When hot, add the shallot, reduce the heat to medium-low, and saute, stirring often, softened, about 6 minutes.

Add the mushrooms and saute, stirring often, until they're dark and tender, about 8 minutes.

Add to the Chili Base and stir well to blend.

Serve with rice (about 1 cup cooked rice per serving). Put the garnishes in separate bowls and place them on the table so that guests can help themselves.

SEAFOOD CHILI

Chili Base (recipe above)
1/2 pound minced clams, drained
1/2 pound shrimp, shells removed
1/2 pound sea scallops, rinsed, patted dry, and cut into halves or quarters, depending on size

Add the clams, shrimp, and scallops to the simmering Chili Base and cook just until the shrimp are bright pink and the scallops are white and no longer glossy, about 5 minutes.

Serve with rice (about 1 cup cooked rice per serving). Put the garnishes in separate bowls and place them on the table so that guests can help themselves.

Makes 6 servings
Source: Almost Vegetarian Entertaining by Diana Shaw