Diced! Chili Cook-off: Aljosa – Backed Black Bean Chili

Autumn. Perfect weather for carving pumpkins, watching football and eating chili. The Ranting Chef is excited to host the Diced! Chili Cook-off. We have a number of competitors that have submitted a chili recipe and post for consideration. For three out of five weeks I will post four entries each week. At the end of each week a poll will be opened to vote on your favorite from the week. The poll will be open from Friday to the following Wednesday. The top 3 vote getters in each week will be pitted against each other at the end to determine the winner. Check out today’s post from Aljosa at Mos Eisley Cantina Food…

Backed Black Bean Chili

Well… The  Diced! Chili Cook-Off. I totally forgot about it. I cooked it on the last day of the deadline, in fact some days due :). But in the end I don’t think it turned out so bad. “Luckylie” it was sunday when I saw the mail for the deadline, so… Here it is.

It’s kinda unusual for a chili, but the flavours combined well and in the end I used only (mainly) the ingredients from the garden. Here it is; It’s a black bean chili covered with creamy mashed puree and backed in the end. Hot. Spicy. Not bad.

• beef
• shallot
• garlic
• red & yellow carrots
• red paprika (fresh and dried)
• chili
• black beans
• baby corn
• bay leaves
• beef fond
• potatoes
• nutmeg
• cumin
• butter
• milk
• parsley
• flour
• smoked Chipotle oil
• bread crumbles
• salt & freshly ground black pepper

First peel and cut the potatoes into cubes and cook them till soft.

First fry a little shallot and garlic in chipotle oil. Add the meat, a little salt and pepper, pour in a little red wine and and fry it, till all the liquid evaporates. Spice with cumin, dried chili and red paprika (if you have the smoked one use that one) mix well.  Sprinkle over a little flour, add the bay leafs and pour over the beef stock. after a while add yellow and red cubed carrots, paprika, chili and baby corn. Add the black beans and let it reduce to wanted thickness. Add flour or beef stock.

Mash the cooked potatoes over a fine sieve add butter and milk and spice with some sea salt, pepper and nutmeg. Mix it into a smooth potato paste and fill it into a pastry bag.

Pour the chili con carne into oven proved bowls sprinkle a lot of parsley over and cover with potato paste. Sprinkle over some bread crumbles and put it into the oven set on grill.

Bake till it gets a nice golden-brown crust. Best is to be served with some fresh sour veggies.

Yum.