🍳 Jacques Pépin's Chili con 'carne'
- Decent amount of mushrooms (a whole package or two depending on how big it is)
- 2 Cans of beans that would be good in chili (black beans, kidney beans, pinto beans)
- A white onion
- A few cloves of garlic
- 1 can diced tomatoes in sauce
- 1-2 Jalapeño chile peppers
- 1 or 2 whole carrots
- 1 Tbsp Unsweetened cocoa powder
- 1.5 Tbsp Cumin powder
- 1.5 Tbsp Paprika
- 1/2 Tbsp Chipotle Chili Powder
- 1 tsp oregano powder
- 1 bay leaf
- some olive oil
- 2 teaspoons salt
- freshly ground pepper
- 3 cups water
Jacque Pépin’s Chili con Carne minus the carne. This recipe’s almost comically easy.
- Blitz the mushrooms in a food processor and throw them in the Instant pot on sauté mode. Cook out all the liquid from the mushrooms.
- While the mushrooms are cooking out, dice the onion (you can just throw it in the same food processor), garlic and jalapeno. Peel and cut the carrots
- Once the mushrooms are done, throw the onions in there with some olive oil. Let them cook out for a little (3 mins or so)
- Now just throw the rest of the ingredients in the pot, stir, and cook in the instant pot on high pressure mode for 20 minutes.
- Once the 20 mins are done, let it release on low pressure - see notes from here
- At the end, if it’s too watery, try cooking it down a bit more on saute mode. You can also use an immersion blender to blend some of the beans to make it richer
- Play around with the spice amounts. these are mostly guidelines.
- You can watch Jacques here: https://youtu.be/G3XYQ6jCRRU?t=248, but since I made it vegetarian, it’s not quite the same.
- Recipe on kqued: https://www.kqed.org/w/morefastfoodmyway/episode217.html
Written on May 26, 2020