Sunday, February 8, 2009

cafe brenda black bean vegetable chili


this is minnesota's recipe for chili - based out of Cafe Brenda's recipe in Minneapolis. i made it in homage to cory who was here last weekend. it was a rainy weekend and we lit a fire and it felt like a chili day. the chili itself was gorgeous - black beans, onion, carrots, garlic (it said 4 cloves...surely they meant a whole bulb!) celery, bell pepper, jalapenos, all sorts of spices... (marjoram, chili powder, cayenne, oregano, cumin, salt, coriander) lemon, unsweetened chocolate and topped with roasted pumpkin seeds. the chili was tasty - very SPICY - and not just heat-wise...although it certainly was that - but it had a LOT of taste. the recipe said that in the cafe they will occasionally put the chili in enchiladas, which made sense and i think i will do in a couple nights for dinner with the leftovers since it had a mexican flavor - with the cumin and jalapenos...to be fair i did modify the chili a bit... i added some tomatos to the recipe because i thought it added some needed juice and it toned down some of the spice...oh yeah and of course i quadrupled the garlic it called for (by the way i recently learned that if a nursing mom eats garlic her baby will suckle longer...not sure how they figure, but we'll see after tonight if there is any truth to that!)