Tuesday, October 27, 2009

Vegan chocolate stout Chili Recipe, "buttermilk" beer buns

I'll just toot my own horn a bit, but I think that this is the best Chili that I ever tasted. This recipe definitely worth to try, so please give it a try!




Rich, Hearty Vegetarian Chocolate Stout Chili

Make chili, when dough is rising.

Ingrediants:
2 TSP Canola Oil
1 medium green pepper, diced
1 medium red pepper, diced
1 large yellow cooking onion diced
3 large cloves garlic, crushed or finely grated
3 chipolte peppers, finely minced
2 CUPS Dark Stout beer(look for one with chocolate and coffee notes)
2/3 CUP brewed coffee, or 1/2 tsp instant coffee added to 2/3 cup water
1/4 CUP coarsely chopped 70% dark chocolate
3 TBSP cocoa powder
1/4 cup LOCAL (or 3 TBSP brown sugar) Maple Syrup
2 good quality Vegetable bouillon cubes
1 TBSP Cumin powder
2 TSP coriander powder
2 TSP Cumin Seeds
2 TBSP Onion powder
1 TSP Garlic Powder
1/2 TSP about 6 grinds black pepper
1/4 CUP chili powder
1/4 TSP+ (Or more, to taste) of cayenne pepper
1/4 CUP ketchup
2 TSP Molasses
1 TSP Tamari or 2 TSP soy sauce
2 cans tomato paste
1 can diced tomatoes
1 package simulated ground Beef ( or 1 can of black or red kidney beans)
1 Can red kidney beans, rinsed and drained
1 Can white kidney beans, rinsed and drained
1 Can black beans, just drained DO NOT RINSE
2TBSP Non Hydrogenated Margarine (preferably Earth Balance)
1 TBSP unbleached white flour
3-4 (about 1 cup) big handfuls cilantro, coarsely chopped

Directions:
1. Heat a big saucepot (at least 6 quarts) on med-high heat, once the peppers peppers and onions are already chopped, add oil. Once oil becomes fluid and moves easily around pot when swirled, add peppers and onions. Keep moving frequently so they don't blacken or burn, once they become soft and golden (7-10 mins) turn heat down to low and add grated or crushed garlic, and chipolte peppers and stir well.
2. Add beer and coffee to the pot, stir well, let simmer but do not boil till liquid is reduced by half.
3. Add chocolate, still well till melted and combined, sift cocoa powder into pot and stir quickly and thoroughly so no clumps form. Add maple syrup, vegetable bouillon, and all dry spices. Stir well till all spices appear to be well blended and not clumpy.
4. Add ketchup, molasses, tamari(soy sauce), tomato paste, stir till well combined. Then add the can of diced tomatoes. Make sure that everything is thoroughly mixed, before following any further steps (this makes for a nice smooth sauce for the chili).
5. Add the simulated beef, and the cans of beans, stir well, and place lid on top, cook on low for 1 hour, stirring every 5-10 minutes to make sure nothing sticks to the bottom.
6. When the chili is thickened and brown (about 1 hour) and smells spicy and wonderful, combine the melted margarine or butter and flour in a separate bowl till smooth. While quickly stirring the chili, add the four mixture and stir till smooth again.
7. Add the cilantro, stir and cover and cook for another 10 minutes. Turn off heat and let sit for the flavors to deepen while waiting for the buns to finish cooking.

Garnish with a dollop of vegan sour cream or vegan plain yogurt, and a sprig or cilantro.



Dough should be made before the chili is started.
Honey Buttermilk Beer Buns

Dough:
2 Tsp Local Honey, or agave nectar
2 Tsp Traditional (for best results) Yeast
2/3 Cup soymilk (+ 1 tsp Apple Cider Vinegar)
1 Cup honey lager beer
2 Cups unbleached white flour
3 Cups whole- wheat flour

Glaze:
1 Tbsp Soy or dairy milk
1/2 Tsp fresh lemon juice or Apple Cider Vinegar
2 Tbsp local honey or Agave nectar
1 Tbsp non-hydrogenated margarine or butter
1 Tbsp honey lager beer

Salt and pepper to taste on top

Directions:

1. Warm water in microwave, not too warm you should be able to comfortabley place a finger in the water, (if the water is too hot it will kill the yeast and the dough will not rise) melt the honey into the water.
2. Add the yeast to the water and honey mix, let sit for about 5 mins while you measure out the flour, measure out the soy or dairy milk and add the lemon juice, let sit till curdled. Once the yeast has puffed up and doubled in size(if that does not happen, start over with step one, till it works).
3.Add the flour, beer and soymilk mix. Knead by hand or with a stand mixture, till dough is smooth and elastic, if its too dry add a little water 1 tsp at a time till dough is smooth and elastic. If the dough becomes too wet, add 1 TBSP of white unbleached at a time till desired results happen.
4. Place dough in a big bowl or pot with a lid, or put a layer parchment paper, then a moist towel on top. Place in a warmed oven (set at lowest setting for 2 mins, till just warm) or dishwasher on "plate warmer" setting.
5. While dough is rising make glaze by combining all the ingredients for the glaze in a bowl, set aside for later.
6. Let dough rise for 30-45 mins or till doubled or tripled in size. Knead for 5 minutes by hand or by stand mixer. Grease (with a little canola oil) 9x9 pan, or a round glass pan. Divide dough into 10 somewhat even rounded balls. place dough balls into pan, brush glaze on top of the buns.
7. If you are using the oven, warm it up using the same method as step 4. Place the buns into your warm place of choice.
8. In about 30 minutes dough will have doubled or tripled in size, take buns out of oven and preheat to 350°, brush the remaining glaze on the top and sprinkle with salt and pepper to taste.
9. Bake until tops are crispy, and golden- brown.

3 comments:

The Voracious Vegan said...

Wow, I would never have thought to add cocoa to my chili but now that you've put the thought into my head I bet it would be delicious! I thin it would add a totally rich and deep taste, but would stay subtle enough to not overpower everything. Brilliant!

PB and Jess said...

Chili is perfect this time of year, and your version looks pretty tasty!

Monique a.k.a. Mo said...

That chili looks awesome! I'm saving this recipe.