Yum, Chili Sin Carne

I've finally made chili sin carne completely from scratch using no oil or salt that tastes fantastic.

I took 1/2 lb black beans, 1/2 lb red beans and 1/2 lb pinto beans that I soaked in water over night. I then put them in a pressure cooker until the regulator weight fully levitates at which time the heat is turned off and the pressure cooker is allowed to cool off. This seems to give me perfectly cooked beans every time.

Next I made a very simple Tomato Puree. I took 4 lb of tomatoes that I cut in half and boiled for 5 minutes. Drained the water and put them in a blender with their skin and seeds to puree them. I then added this along with 1 cup of bosonic vinegar in a pan that I heated until it was reduced down to a thick texture.

Next I chopped a red onion and yellow onion that I added to a pan that I had browned some butter in and cooked the onions until they become translucent.

Next I added chopped red and green peppers to the onions and cooked the mixture until the peppers were tender at which time I added the chopped mushrooms, frozen corn, chopped celery and frozen sliced carrots and continued cooking everything until everything was tender.

While I was cooking the vegetables I was also roasting the garlic at 350 for 20 minutes. I then sliced the garlic and added this in as well.

At which time the vegetable bouillon that has been dissolved in 1 cup of water was added to the vegetables so now I have a delicious thick soup of vegetable ready to be used in the chili.

Finally the beans and tomato puree are added to a large sauce pan along with the cooked vegetable mix, oregano, cumin, pureed chipotles in adobo sauce, chili powder and enough water to give a thick soup like consistency. I then then brought to a boil and then simmered for about an hour.

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4 tablespons of butter
1 lb red peppers
1/2 lb green pepper
1 large yellow onion
1 large red onion
1/2 lb mushrooms
1/2 elephant garlic
1 lb celery
1 lb corn
1/2 sliced carrots
1/2 lb black beans
1/2 lb red beans
1/2 lb pinto beans
1/2 cup chipotles in adobo sauce pureed
4 tablespoons oregano
4 tablespoons cumin
3 cubes vegetable bouillon
4 tablespoons chili powder
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