LAFD ENGINE CO. NO. 28'S VEGETARIAN BLACK BEAN CHILI
Engine Co. No. 28, is a popular L.A. restaurant located in an historic building, which was constructed in 1912 as a Los Angeles Fire Department firehouse, which housed 2 engine companies. In 1912 LA's population was 400,000; and New Mexico and Arizona were being admitted into the Union. A trip to the restaurant, established in the 1980's has been called a "a big hug from America"; it serves American favorites and some history. Some cooking notes: although you can use canned beans equalling 4 cups, the restaurant uses dried beans starting with a one pound package which will yield about 4 cups of cooked beans. This chili is best when made one day in advance. The flavors develop better. When reheating, add water if necessary and heat slowly to avoid scorching. The recipe had been published in the Los Angeles Times, reader request column.
Provided by lynnski LA
Categories Black Beans
Time 1h35m
Yield 10 cups, 6 serving(s)
Number Of Ingredients 20
Steps:
- Roast dried ancho and guajillo chiles on a baking sheet at 375 degrees for about 4 minutes to release their oils.
- Place in a blender with 3/4 cups hot water and allow to stand for 5 minutes, then puree; add more water if necessary to make a paste; reserve.
- Heat a small heavy skillet over medium heat; and add cumin seeds, stirring until they begin to color.
- Stir in oregano leaves, shaking pan frequently so herbs don't burn.
- When aroma is strong, remove pan from heat and add paprika and cayenne, stir.
- Place mixture in a blender and grind into a coarse powder, set aside.
- Heat olive oil in a 6 quart soup pot, over medium heat.
- Add and saute onions until tender, add garlic, ground spice mixture, salt and 1/2 ancho and guajillo chile paste and cook 5 minutes.
- Add tomatoes, juice and about 1 teaspoon chipotle chile.
- Simmer 15 minutes, add cooked black beans and cooking water and cook 10 minutes.
- Adjust chiles and salt to taste; add vinegar and chopped cilantro, cook 5 minutes longer.
- Adjust seasonings to taste one last time, and serve.
- Serve with bowls of chopped green onions, cheddar cheese, creme fraich and cilantro leaves.
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CRYPTO YT
crypto-y@gmail.comI'll definitely be making this chili again.
Raj razu Kushtia.bd1234
r-raj@gmail.comThis is the best vegetarian chili I've ever had.
Kamogelo Mogale
mogale_k17@gmail.comThis chili is the perfect way to warm up on a cold day.
Kyle Wyle
kylewyle45@hotmail.comI love that this chili is made with all healthy ingredients.
Vera Red
redv@yahoo.comThis chili is so easy to make, it's perfect for a weeknight meal.
Mathan Kumar
mkumar@gmail.comThis chili is a great way to get your kids to eat their vegetables.
wiz Allarn
w1@gmail.comI made this chili for a party, and everyone loved it. It was a great way to show off my culinary skills.
Mari Stegeman
s-m@yahoo.comI'm not a huge fan of black beans, but I really enjoyed this chili. The flavors were well-balanced, and the chili had just the right amount of heat.
KALEEM MUGHAL
mughal_kaleem@gmail.comThis chili is the perfect comfort food for a cold day.
Mere Vitutuki
mere.vitutuki@aol.comI love the smoky flavor of this chili.
mbalenhle Felicia
mbalenhle_felicia@gmail.comThis chili was so good, I ate two bowls!
Arash Shahrukhi
s-a@hotmail.comI'm always looking for new vegetarian chili recipes, and this one is definitely a keeper. It's easy to make, and it's packed with flavor.
Asim Bilal
asim_b47@hotmail.comI made this chili in my slow cooker, and it turned out perfectly. The flavors had plenty of time to develop, and the chili was nice and thick.
Mio Akiyama
m_a@hotmail.comThis chili is a great way to use up leftover black beans. It's also a very affordable meal, which is always a plus.
Jaxz Lavallee
j.lavallee22@gmail.comI'm not a vegetarian, but I really enjoyed this chili. It was hearty and flavorful, and I loved the combination of beans, corn, and avocado.
Aduhuba Blessing
aduhuba_b@hotmail.comThis chili was delicious! I made it for a potluck, and it was a big hit. Everyone loved the smoky flavor and the tender beans.
Felix Amuzu
felix.a35@hotmail.frI've made this chili several times now, and it's always a winner. It's easy to make, and it's packed with flavor. I love that it's a vegetarian chili, so I can feel good about serving it to my family.
Joey Tupay
joey_t@yahoo.comThis vegetarian black bean chili was a hit with my family! The flavors were rich and complex, and the texture was perfect. I especially loved the addition of the corn and avocado, which added a nice sweetness and creaminess.