Comfy Tomato Basil Chili

August 10th, 2009 | Posted in Unexpected Recipes | No Comments »
Recipe: Tomato Basil Chili

Summary: It was a cold, rainy night in Georgia. I knew that there had to be something special for a group of 20 rock stars from GT. So, the only option was a chili buffet serving a meat lover’s version and a vegetarian version. Here’s the one I called “Tomato Basil Chili”

Ingredients

  • 2 cans black beans (drained and washed)
  • 2 cans diced roma tomatoes (drained and washed)
  • 1 sweet onion quartered
  • 1 roasted red pepper, sliced into long strips
  • 1 tbsp garlic
  • 1/2 cup fresh basil leaves
  • 2 tbsp olive oil
  • 1 tsp lime juice
  • 1 pint fat free 1/2 and 1/2
  • 3 shakes of nutmeg
  • 3 shakes of ground cloves
  • 2 tbsp white wine
  • 1 stick of butter
  • 1/2 cup flour

Instructions

  1. Melt the butter in a large pot. Slowly whisk in the flour until a nice paste is formed. Slowly whisk in the 1/2 and 1/2. Take 1/2 of that liquid and temper a blender and add to blender. Add onion and basil and blend until smooth.
  2. Add back to the rest of the liquid and add the rest of the ingredients. Simmer on medium-low heat for 2 hours and serve.
  3. Be prepared to blow some people’s minds. It’s quite good. Even to a meatitarian.
  4. P.S. If you don’t know how to roast a pepper, it’s crazy easy. Just poke a hole in the top with a toothpick to let out the steam and place on a fire. If you have a gas stove, you’re set. Just sit it over the flame and rotate for about 15 minutes until the outside is nice and black. Place in a non-reactive (glass) bowl and cover with plastic wrap for about 20 minutes to let steam. Then, voila… you have yourself a roasted red pepper. Cut open, remove top and seeds, scrape off the veins inside and black outside.

Cooking time (duration): 75

Number of servings (yield): 8

Meal type: dinner

Culinary tradition: USA (General)

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