So around here, things have been crazy busy. It was a great week, filled with friends, new and old. The best part was the pin party hosted at a local shop that I helped with. There where make and take crafts, snacks, drinks, and tons of awesome folks.
It was a little chilly out, I want to say mid-50’s, and so the recipes that everyone loved were the ones that brought a little heat. There were two that I made that fell under that category. The Michelada’s, a new to me spicy beer and tomato cocktail, and Fire-Roasted Chili.
Now, I’m a chili fan in the extreme. I am also deeply in love with my crock pot. I think, one lead to the other, but I don’t know which started it all, but either way, you could very easily make this recipe on the stove or in a large dish baked in the oven if you so choose. For me, chili never turns out the same twice, and I think that is why I love it. I get bored easily with the same foods, and while I do love to cook, standing in the kitchen baby-sitting a pot on the stove, isn’t my kind of fun. I am more of a fit-it-and-forget-it kind of a cook. I got the inspiration for this recipe from Emily, a Pittsburgh blogger who has killer recipes and is a great lady all around.
Since I do the low-carb thing, and our hosts are vegan, it did limit some of the possibilities of the food we could do. A good thing in my book, it helped to keep the party manageable. Emily’s recipe called for kidney and garbanzo beans, two that I love but stay away from due to the carb content. So I switched it up with white soy beans and black soy beans (These are the ones my local grocery store carries. If you haven’t tried them, I highly recommend that you do. They are awesome and I have never gotten them mushy no matter how long I cook them.) I also left out the corn, though I do adore it in chili, it just has a bit too much natural sugar for me right now. Finally, in place of the veggie broth I added 2 cans of regular diced tomatoes with green chilies. I knew I was going to mix it up the day before in order to make my prep work on the big day less stressful, and I do not know what it is about those tomatoes/chilies, but the always get hotter when stored in the fridge overnight, so just a warning, if you make this dish ahead the way I did, or plan on having leftovers, it will get hotter.
The Fire-Roasted Chili recipe as I made it:
2 cans (15 oz) Fire Roasted Tomatoes, with liquid
1 can (15 oz) Black Soy Beans, with liquid
1 can (15 oz) White Soy Beans, with liquid
2 cans (10 oz) Diced Tomatoes with Green Chilies, with liquid
1 Tbsp Chili Powder
1 Tbsp Oregano, dried
2 tsp Ground Cumin
1 tsp Ground Coriander
1/2 tsp Ground Cayenne
Salt and Pepper to taste
Round Tortilla Chips (optional)
As I was serving these in shot glasses to be more finger food friendly, I did pulse all of the tomatoes in the food processor 3-4 times just to get them in smaller pieces. I them dumped everything in a crockpot including the liquids from all of the cans, gave it a quick stir, placed the lid on and set it to cook on low for 6 hours or so. Recipe makes about 80 ounces, or 50 shot glass servings.
If serving in shot glasses, I recommend letting the chili cool a bit before ladling into glasses and top with a tortilla round. Makes for a very cute presentation, and easy to eat while milling around talking with friends.
Tomorrow I will be posting the Michelada recipe we used for an interesting, refreshing yet spicy beer and tomato cocktail that was a big winner at the Pin Party.