Grant McWilliams

Food Black Chili

Black Chili

I was in Winco the other day in the Mexican foods aisle and while browsing the dried chile peppers I took a whiff of Ancho Negros. As the aroma from the Ancho Negros entered my nasal passage an odor molecule (or two) landed on a cilia and triggered a neuron which in turn sent an electrical signal to my brain. This had a cascading effect remniscant of toppling dominoes - licorice, plums, sweet chiles and maybe even a smokey sensation all entered my imagination together resulting in  one vision forming in my mind - Black Chili! I imagined there on the cold tile floor a Chili with a deep black color and a flavor to match. A mixture of black beans and dark red kidneys, Ancho Negros blackened to within an inch of their life, roasted red bell peppers, roasted garlic, roasted tomatoes and carmalized onions. Throw in the basis of a deep smoky BBQ sauce - molassis, cumin and tomato sauce and then simmer until melded. We could add ground beef but that seemed just wrong so I'd have to go with mesquite smoked brisket with a nice deep bark. All of this formed in the thought bubble over my head and I've been itching to putting it together.

 

 

Two days ago I smoked the brisket for two hours, wrapped it in foil and finished it in the oven. Yesterday I put dark red kidneys and black beans in to soak. Today I simmered them for 2 hrs, roasted the bell peppers and tomatoes under the broiler and roasted the Jalapenos, garlic and Ancho Negros on a cast iron comal. The onions were salted and carmalized in a dutch oven and the rest was built up from there. Three hours later I had what you see here - Black Chili.

The verdict? I think it has promise.

Food Black Chili