(Nuclear) Vegi Chili Mac & Cheese

[winterkoninkje]

This can't rightly be called a Thanksgiving Redux (yes yes, I'll get the archives online eventually) since it was made for the BLTC the following weekend, but it is much in the same spirit. And so, I present:

• 1 large Yukon Gold Potato
• Coarse Grain Kosher Salt

Bring water to boil with a few dashes of salt. Dice potato into 1~2cm cubes, boil until soft. For more substantial potatoes boil half as long and let finish in the chili. If using a Russet Potato (infidel!), only use half of a large one (or a medium one) and cook longer for same consistency. When finished, drain and add to main pot.

• 28 oz Crushed Tomatoes (pref. Tuscan tomatoes)
• 25 oz Dark Kidney Beans (or half Dark and half Light)
• 25 oz Pinto Beans

You can vary the quantity of tomato and (all) beans so long as you retain a ratio between 2:1 and 1:1. Usually I use fewer beans than this last time, but it worked out well this way. Other ingredients should probably scale accordingly.

• 16 oz water (it'll boil off)
• 4 Tbsp Peanut or Vegetable Oil
• 4 Tbsp Textured Vegetable Protein (optional, for texture)

Drain and rinse beans thoroughly. Mix ingredients in a large pot and bring to boil. Once boiling turn down to keep just under boil. Stir regularly. When potatoes are ready add them in. When peppers are ready (see below) add them in. For those allergic to soy or who prefer a smoother chili, don't add the TVP. If adding extra TVP, be sure to add more water since TVP soaks up a good deal. Continued below.

• 2/3 Yellow Onion
• 2 cloves Elephant Garlic (or 3~4 cloves regular garlic)
• 1 small Red Bell Pepper
• 1 Red Jalapeño (ideally the bell and the jalapeño should be of opposing colors)
• ONE Habanero

Only one. Unless you're very familiar with this recipe do not add more habanero. It's not that it tastes bad, it just makes it less of a casual meal and more of an Experience. It's always been a long time since I've made chili and I can never remember how much I made last time, so I invariably forget this. I am forthwith banned from making this recipe until I can learn this simple rule. Apologies to chadversary, schrendymae, and misshepeshu.

Slice onion, garlic, and bell pepper into small pieces. Mince jalapeño and habanero (and garlic if regular). Put onions in a pan with butter to cook. If they get too dry add more butter or oil. Once they're about half done, add in the other ingredients. If coughing ensues, turn a fan on. Cook until the onions are soft and turning clear. They'll probably be a little seared, but shouldn't be too much. The bell pepper should no longer be crisp. When finished, add to main pot.

• 2 Tbsp Chili Powder
• 1 Tsp Oregano
• 1 Tsp Basil
• 1 Tsp Cumin
• 1/2 bottle Beer (optional)
• dash Coarse Grain Kosher Salt (optional)

Add spices. In general don't add them all at once, but rather add some, stir them in, and add more later. The beer can be a hoppy IPA or a dark Porter. Weak light beers won't add much flavor, and specially flavored dark beers like stout may taste strange. (Red wine can be rather nice though.) Adjust seasonings to taste. I never measure them out, so I'm just guessing at those quantities.

Once all ingredients are added to the main pot, it's just a matter of waiting until the chili is done. This should take about 1.5~2 hours start to finish. Taste the chili as you go and adjust seasonings as need be. Remember that just spending time cooking will change the flavor as well. If the chili becomes dry but isn't finished yet, add more water. If you add water twice or more (you shouldn't need to do this), consider adding more oil (though be sure not to add too much).

A note on heat and spiciness. The cayenne in the chili powder will make the chili hot, but it does not add much in the way of spiciness (flavor). This is why the habanero and jalapeño are used. If you find the dish is not spicy enough, you can add more of these peppers, though be sure to read the note above. If you find the dish is too hot, reducing either cayenne or jalapeño/habanero will reduce the heat, though removing the former may mean adding more spices to compensate for the lack of chili powder and removing the latter will remove some of the spicy flavor.

• 1 box Angelhair Pasta
• 2~3 cups Medium Cheddar (grated)

While you are waiting for the chili to finish, boil some water for making the pasta. While waiting for the chili and pasta to finish, grate the cheese. When pasta is finished, drain and rinse in cold water. If you'll be waiting a while before serving, sprinkle pasta with olive oil and toss. Serve each plate with a mound of pasta covered by the chili and then covered in ~2/3 cup cheese (though more cheese is generally welcome).

Serves 6~8 (or 16 with two habaneros).