Every February in Ithaca there is Chili Fest, often in the coldest week of the year. Cafés, caterers, and cooks vie to warm and win the taste buds of intrepid festival-goers. We set up a long table in our café and decorate with brightly colored tablecloths, bouquets of flowers, bowls of red, yellow, and green peppers, and hundreds of chili pepper lights. Out comes the hot chili, and the crowds pour in.
In 2015, we served our chef Tim Mooney’s innovative recipe: certainly spicy and rich with chocolate, hot peppers, and stout, but also with ingredients and seasonings not usually found in most chilis. The creamy cilantro topping finishes it perfectly, however this chili tastes great completely unembellished. We hope you enjoy it—the crowd did. We took our fourth first prize in the Vegetarian category.
Yields 10 cups
Serves 6 to 8
Prep time: 45 minutes
Simmering time: 30 minutes
Total time: 1 hour 15 minutes
1 (15-ounce) can lentils, or ½ cup dried lentils and 1½ cups water
2 tablespoons extra-virgin olive oil
1½ cups chopped onions
1 tablespoon diced jalapeño
1½ teaspoons salt
1 cup diced celery
1 cup diced carrots
1 cup diced mushrooms
1 teaspoon dried oregano
1 teaspoon dried thyme
1 tablespoon apple cider vinegar
1 teaspoon crushed red pepper flakes
1 teaspoon sweet paprika
1 cup vegetable stock
1 ounce bittersweet, semisweet, or sweet chocolate (about 2 tablespoons)
1 tablespoon vegetarian Worcestershire sauce
1 tablespoon Dijon mustard
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can white navy beans, drained and rinsed
1 cup dark beer (porter or stout)
1 (28-ounce) can diced tomatoes
1 cup plain yogurt or sour cream
3 tablespoons chopped fresh cilantro, or more if desired
If you’re using dried lentils, put the lentils and water in a small saucepan. Bring to a boil, then cover and simmer for at least 10 minutes. Reserve.
Meanwhile, in a soup pot on medium heat, warm the olive oil. Add the onions, jalapeños, and salt and cook until the onions are soft, about 10 minutes. Stir in the celery, carrots, mushrooms, oregano, thyme, vinegar, red pepper flakes, paprika, and vegetable stock and bring to a boil. Lower the heat to a simmer and cook until the vegetables are just tender. Stir in the chocolate, Worcestershire sauce, mustard, black beans, white beans, lentils, beer, and tomatoes. Simmer for 30 minutes.
Meanwhile, if desired, in a small bowl, stir together the yogurt or sour cream and the cilantro. Set aside.
Serve each bowl of chili topped with a dollop of cilantro creme, if you like.
This big generous chili is ideal for a celebration meal. You might want plain rice or even dramatic, glossy Black Rice Pilaf to go with it. Beautiful Tomatillo Pickles would add a tart note. And then Carrot Cornbread seems just right, too. End the feast sweetly with Pumpkin Cheesecake or Coconut-Pineapple Sorbet.