My Favorite Chili Recipe

There have been many that have come before, but somehow this combination wins. Maybe because it is loaded with umami. The original recipe is from Mark Bittman, although it has been much modified over time.  Especially with the addition of beans, the magical fruit.

To make a vegan version: Make the chili paste, simmered with onion and others up to the split line.  Base is added to sweet potatoes, beans, bulgar and/or tempeh. Cook in pressure cooker or on stove top.  Non-vegan version goes on the stove or into a crockpot with meat. Another option to make a vegan version and top with sauteed chorizo or an egg. Both are delicious!

CHILI PASTE
3 whole dried chilies (Ancho, Pasilla, New Mexico)
2 whole anchovy fillets (omit if making a vegan base)
1 tsp marmite
2 tsp soy sauce
2 tbsp tomato paste
2 tsp cumin
1/2 tsp ground coriander
1/4 tsp ground clove
1 star anise, toasted (optional)
1 tbsp ground coffee
1 oz. unsweetened chocolate or 1 tbsp cocoa
2-4 cloves garlic

CHILI
1 large onion, chopped
sweet potato or squash (optional)
2 cloves garlic
1 tbsp oregano
1 tbsp chili powder
1 tbsp smoked paprika
2 bay leaves
1 jar roasted red peppers, chopped
1 28 oz can crushed tomatoes
24 oz V-8 or red pepper soup (optional)

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Stock, the amount is determined by how thick you want the chili. Start with 1 quart and add more to desired thickness. You may need to add more at the chili simmers.
Chorizo sausage, Pork Shoulder, and/or Beef, chopped
Beans of choice, soaked overnight or from the can (black, pinto, a combo or whatever you like; my favorite is Rio Zape from Rancho Gordo)
Olive oil or lard

1. Toast the chilies in a pan. Do not let them smoke. Remove and place in blender. Deglaze the toasting pan with water or stock.
2. Sear meats in a hot pan with oil. This may be done in batches if there is more meat than can fit in a pan without touching. Remove from the pan when seared and reserve.
3. While the meats are searing, combine the rest of the ingredients for the chile paste in the blender with the deglazing liquid. Blend away.
4. Cook the blended chili paste with 4 tbsp oil or lard until the paste simmers.  
5. Add the onion, additional garlic, and optional sweet potato/squash and saute until tender.  Add the oregano, chili powder, paprika, and bay leaves. Add the chopped red pepper and diced tomatoes.  Cook another 10 minutes. Finally, add the meat back and cook for 10 minutes or so. 
6. If using a crock pot, transfer to the crock pot now.
7. Add V-8 (or other stock) as needed. You will use less if cooking in the crock pot.
8. CROCKPOT: cook on LOW for 6-10 hours. STOVE: continue cooking on LOW, adding liquid as needed.  Minimum of 1 hour, but can cook for several hours.
9. Add the beans when 30 mins from serving, if using canned; 1 hour if using soaked overnight.
10. Of course check the seasonings before serving. Serve with chopped onions and cilantro, sliced radishes, sour cream, and cheese.