You didn’t think I’d show you how to make those delicious Jalapeno Pepper Jack Scones and not show you how to rock them out with some chili, did you!?
Yea… you’ve got some cooking to do.
I’ll leave you to it… besides, I’m totally busy shopping for cheek stain online.
I manage to throw, darn near, the entire contents of my fridge in my chili.
Beer, barbecue sauce, every vegetable trying to half rot in my crisper, loads of beans and spices by the handful.
The spice below is a steak seasoning. I know… I’m a cheater. But it’s so good! Steak seasoning is full of coarse sea salt, black pepper, garlic bits, sometimes some red chili flakes, and some secret goodness that they don’t list in the ingredients. I love the little boost this seasoning adds to chili powder and cumin.
Oh… and you can totally put it on steak too. Duh.
Make some chili. Make some scones. Smell up your house. Warm up your insides.
Spicy Vegetarian Chili
makes a big pot, serves eight
3 tablespoon olive oil
1 medium yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 zucchini, diced
3 small cloves of garlic, diced
1 medium jalapeno pepper, seeds removed and diced
1 cup beer (or vegetable stock if you like)
3 heaping tablespoons steak seasoning
2 heaping tablespoons chili powder
1 tablespoon cumin
1 teaspoon coriander
1/3 cup barbecue sauce
1 15-ounce can black beans, rinsed
1 15-ounce can kidney beans, rinsed
1 15-ounce can garbanzo beans, rinsed
1 28-ounce can diced tomatoes
2 or 3 cups vegetable stock, depending on how soupy you want it.
1 cup corn kernels, frozen
In a large pan over medium flame, heat olive oil. Add onions and saute until translucent and slightly browned. Add the bell peppers and zucchini and cook for four or five minutes, until they begin to soften. Add garlic, jalapeno and all of the spices into the cooking vegetables. Cook for two minutes.
Deglaze the pan by adding one cup of beer to the hot pan and scraping the bits off the bottom of the pan. There’s lots of flavor there. Once the beer has stopped sizzling, add the barbecue sauce, beans, diced tomatoes and vegetable stock. Bring to a low boil and cook for about 15 minutes. Add the frozen corn and cook for another 5 minutes. Serve warm topped with pepper jack cheese. This chili is delicious the next day… and the day after that too. Lasts up to six days.