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It's football season, and I have always liked creating fun tailgate party food with chili. This week's recipe is a very tasty vegetarian black bean chili recipe. It's made with dark beer, and probably tastes like nothing you have tried before. Of course, if you want to be a chili purist, there is always Texas-style Chili.
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Enjoy this Texas Cooking recipe and have a great week!
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An outstanding vegetarian chili recipe, I discovered this in Robb Walsh's outstanding The Chili Cookbook, which is an absolute must-have for chili lovers. The bottle of Negra Modelo beer makes it "borracho", or drunk. Walsh suggests eating this with tacos or a steak, however I suggest pouring it over tortilla chips nachos-style. Don't forget the sour cream, avocado and shredded cheese!
- 1 pound dried black beans
- 1 ½ tablespoons sea salt
- 1 baseball sized onion, chopped
- 2 large or 4 small cloves garlic, minced
- 1 large red bell pepper, chopped
- 2 small green bell peppers, chopped
- 1 large jalapeño, chopped with seeds
- 2 tablespoons chili powder
- 1 teaspoon dried Mexican oregano
- ½ teaspoon ground cumin
- 1 teaspoon freshly ground black pepper
- 1 12-ounce bottle Negra Modelo (or other dark beer)
- 1 6-ounce can tomato paste
- Soak the beans overnight.
- Drain the beans and discard the soaking liquid, pour into a soup pot, and cover with 6 cups fresh water. Add 1 tablespoon salt, cover, bring to a boil. Reduce to a simmer and cook until beans are tender, about 1 ½ hours.
- Add the onion, garlic, red and green peppers, jalapeño, remaining ½ teaspoon salt, chili powder, oregano, cumin and black pepper. Stir well, then slowly pour in the beer. Add the tomato paste, and stir well until the tomato paste totally dissolves.
- Continue cooking over low heat, uncovered and stirring occasionally until the liquid level reduces down to expose a layer of beans, 45 to 60 minutes.
- Taste and adjust for seasoning as desired, then serve.
Notes: For vegetarian cooking, I recommend increasing the level of heat in your spices. If you typically buy "mild" seasonings, this is the time to punch things up! Vegetarian cooking often tastes bland. Try medium or hot chili powder, and don't scoop out the seeds from the jalapeño.
Variation: You will find the recipe turned into a black bean soup by adding a quart of vegetable stock, cabbage and cilantro.Chili Bowls, Dutch Ovens, Stock Pots
Lone Star List
Here are 10 things that caught my eye this week!
- Joanna Gaines Signature Chocolate Chip Cookie recipe.
- Texas Monthly: Elizabeth Chambers Hammer on Bird Bakery and the Instagram Life - The glamorous San Antonio native stays connected to her Texas roots through her bakeries and her grandmother's recipes.
- Addie Broyles: How to Make a Rainbow-Colored Glittered Grilled Cheese Sandwich (glitter optional).
- Marfa Public Radio: Can You Be Arrested for Shooting A Burro In The Davis Mountains Resort? It Depends.
- Texas Standard: WHODUNIT TRIES TO UNCOVER THE KILLER AT A LONG-AGO BAYLOR-A&M FOOTBALL GAME - Historian T.G. Webb says he found an "unofficial cover-up" in the city of Waco while investigating the 1926 killing of A&M student Charles Sessums.
- Texas Book Festival has released their list of authors for October 27 & 28.
- Eater Austin: Ethan Hawke's Go-To Restaurants Are Austin Classics - which includes Lucy's Fried Chicken, so here's The Austin's current story Lucy’s Fried Chicken: Austin’s Neighborhood Chicken Spot Since 2011
- NYT: How to Elevate Your Chocolate Chip Cookies
- Fort Worth Weekly: Roller Derby Madness - Arlington Texas becomes the latest hotspot
- Business Insider: Oldest piece of solid cheese found in Egyptian tomb.
New Cookbooks We're Reading
- At Last! Texas BBQ, Small Town to Downtown
by Wyatt McSpadden [Great Pictures!]
- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here!
- BraveTart: Iconic American Desserts
by Stella Parks - "connects the dots between your childhood treats and digs into the storied pasts of American favorites, such as cream pies, vanilla wafers, peanut brittle and even Reese's Peanut Butter Cups." - Addie Broyles / Austin American-Statesman
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