Eggplant Chili (meat eater approved)
1 1lb tub extra firm tofu (Chinese style)
1 large yellow onion
4 tbsp. olive oil
1 medium eggplant
1 16oz can kidney beans
1 small can tomato paste
4 red chilies
3 cloves fresh garlic, peeled
2 mild green chilies
2 tbsp. paprika
3 tbsp. chili powder
1 tsp. coriander
3 cloves
pinch of mace
water
1/4 tsp. salt
4 quart crock pot
Prepare your ingredients.
Remove tofu from water and place on an angled cutting board to drain. Remove onion skin and ends, chop coarsely. Remove eggplant top and chop into 1/2 inch cubes. Drain kidney beans and set aside. Remove tops and all seeds from chilies, cut into toothpick style strips (wear gloves as the chili oil can burn your hands). Chop garlic thinly and set aside.
Cook
Place olive oil in a large fry pan and add chopped onions plus garlic. Cook for 5 or 10 minutes over medium high heat. As onion begin to become translucent, add in tofu. Be careful as the water may spatter. Chop the tofu with a spatula, stirring it in the fry pan until; it begins to look like scrabbled eggs. Continue frying over medium high heat, letting as much water escape as you can. After another 5 minutes or so, add paprika, coriander and chili powder. Fry for a minute more, then empty spiced onions and tofu into your crock pot. Add all remaining ingredients (expect salt) into crock pot and mix. Pat down ingredients in crock pot and then add water up to approximately 3/4 inch BELOW the top of the ingredients. This will cook down. Turn on crock pot with LOW setting for 6 to 8 hours.
Serve
Add salt to taste before serving. This chili is also superb with Sour Cream on top.
Southwestern Style Low Carb Chili
This chili adapts the traditional kidney bean style into a lighter, spicier brew that tastes of the southwestern United States. Most low-impact carb and Candida prevention diets will accept this recipe too.
INGREDIENTS
2 vegetable bullion cubes
1 tablespoon virgin olive oil
2 large sweet yellow onions
1 tablespoon coriander seeds
3 tablespoons chili powder
2 tablespoons ground cumin
3/4 pound lean ground beef
1/2 teaspoon ground black pepper
2 cans roasted, diced green chilies, drained
2 8oz cans black beans, drained
1 cup fresh cilantro leaves, chopped
salt to taste
Peel and chop onions. In a large, heavy skillet add olive oil and onions. Saute over high heat until clear and slightly caramlized. Add spices and stir in for one minute or until fragrant. Add ground beef to skillet and brown. Once the beef is browned, transfer everything to a 4 quart crock pot. Add bullion cubes to crock pot. Pour about 2 cups of water into the pan used for browning the beef and swirl it around to pick up the beef fond. Then pour this water into the crock pot and add water up to one inch below the rim. Please leave room in the crock pot because you will be adding the canned black beans later. Add in canned chilies and cook for 6 to 8 hours on Low setting. I do not recommend using the high setting on your crock pot for this meal.
About 10 minutes before serving, stir in the drained black beans and then salt to taste.
When serving, try adding some sour cream and fresh chopped leaf coriander too for an interesting twist.
Serves 8
Mexican Jihad Crock Pot Chili
3 Tablespoons Olive Oil
2 Medium yellow onions
2 Teaspoons chili powder
2 Pounds Chorizo Sausage
1 Red Bell Pepper
1 Yellow Bell Pepper
3 Jalepeno Peppers
1 16oz can kidney beans, drained
1 20 oz can chopped tomatoes
2 teaspoons white flour
1 Lb. cooked and shelled shrimp
Sauté onions in olive oil until clear and fragrant. Add in chili powder to onions. Sauté for 2 minutes and put into crock pot. Place Chorizo sausage in fry pan and sauté. Break sausage casings (if needed) and chop sausage with the edge of a spatula into small pieces. When cooked, drain off the oil and place the sausage into the crock pot. Remove stema and seeds from peppers. Chop Bell Peppers to bite size pieces. Chop Jalepenos finely. Add in all remaining ingredients except flour and shrimp. Stir and cook on ‘low’ setting 6 to 8 hours or ‘high’ setting 3 to 4 hours. Approximately 15 minutes before serving, sift flour into crock pot and stir. Add shrimp and let cook 15 minutes. Serve immediately.
Serves 6