Flavors Worth Finding: Potato Chips in Sandwiches and Korean Stews
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I was raised by an Italian-American mother who, in the 1970s, grew her own basil (because she couldn’t find any in the local grocery stores), zucchini (for those delicious flowers), and tomatoes (because the ones in the store tasted like “a potato”). My mom taught us to love all kinds of food and revere high-quality ingredients. I am now trying to follow in my mother’s footsteps and am on a mission to help my daughters become adventurous eaters who have a healthy respect for seasonal food raised locally. My daughters and I grow vegetables and go to the farmers’ market. We also love to shop at Piedmont Grocery and Trader Joe’s. When I’m not hanging out with my daughters or cooking, I like to contribute to cookbooks (including Williams-Sonoma’s Food Made Fast and Foods of the World series), work as an editor, and write about food for \u003cstrong>Bay Area Bites\u003c/strong> and \u003cstrong>Denise's Kitchen\u003c/strong>. 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Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly.\u003c/span>\u003c/i>\u003c/p>\n\u003cp>[aside postID='bayareabites_136217,bayareabites_136123,bayareabites_136067' label='Some more Flavors Worth Finding']\u003c/p>\n\u003ch2>Miss Tomato's Take on Tuna\u003c/h2>\n\u003cp>Your basic dorm-room stoner munchie recipe follows a simple formula: just cram together whatever you've got in the fridge, throw it in the oven or on some bread, and call it good. It rarely is. But every once in a while, some inspired accident rises to the level of “edible.” Or, even rarer still, “tasty.”\u003c/p>\n\u003cp>Such is the case with the \u003cstrong>crunchy tuna sandwich\u003c/strong> at \u003ca href=\"http://misstomatos.com/\">Miss Tomato Sandwich Shop\u003c/a> in San Francisco. Thrown into its proverbial blender of randomness is tuna salad, potato chips, pickles, wasabi mayo, and arugula, on a soft roll. It shouldn't work. It does. I've gone back to it again and again, with each bite asking myself, “Why aren't potato chips a required addition to all sandwiches?”\u003c/p>\n\u003cp>I am not alone. On a recent afternoon, I counted 40 people crammed into the small, 250-square-foot shop on Market Street, waiting for their order. The sandwich is only six inches long, and costs $10, and takes about 15 minutes to arrive on crowded days. But on the first bite, when the arugula and wasabi come together to undergird, in grown-up fashion, the childhood comfort food of tuna fish, all is forgotten. I've tried to replicate it myself at home, to no avail. And so back to the sandwich shop I go. \u003cspan style=\"font-weight: 400\">—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Gabe Meline, Senior Arts Editor\u003c/span>\u003c/i>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_136336\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136336\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-800x1000.jpg\" alt=\"S+M Vegan's chef Marie Chia and Shane Stanbridge will soon open up a Singaporean brick and mortar restaurant in the Dimond district.\" width=\"800\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-1020x1275.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">S+M Vegan's chef Marie Chia and Shane Stanbridge will soon open up a Singaporean brick and mortar restaurant in the Dimond district. \u003ccite>(Courtesy of S+M Vegan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>S+M Vegan's Rhapsodic Shaobing\u003c/h2>\n\u003cp>I’ve been meaning to go to one of \u003ca href=\"http://www.snmvegan.com/\">\u003cspan style=\"font-weight: 400\">S+M Vegan\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">’s pop-ups at Eli’s Mile High Club in Oakland ever since I heard about their sandwiches from \u003c/span>\u003ca href=\"https://www.sfchronicle.com/restaurants/article/The-best-sandwich-in-the-Bay-Area-is-vegan-14497120.php\">\u003cspan style=\"font-weight: 400\">Soleil Ho\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the \u003cem>San Francisco Chronicle\u003c/em>’s food critic. When I finally sampled last Tuesday’s \u003cstrong>shaobing sandwich No. 21\u003c/strong>, I damn near burst into tears. With my first bite, I knew I had met my new favorite sandwich.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Every layer of No. 21 was so thoughtfully prepared: a golden sesame flatbread, with an airy interior and a shattering crust, sandwiching slices of meaty and salty Sichuan peppercorned seitan coated in a mellow soymilk thousand-island dressing. The crisp pickled cabbage with black bean delivered a welcome acidic kick to blast through the fatty richness. And the textural cherry-on-top (or cherry-in-middle): a layer of still-crunchy potato chips preemptively tucked in.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’m itching for the opening of \u003c/span>\u003ca href=\"https://www.liondancecafe.com/\">\u003cspan style=\"font-weight: 400\">Lion Dance Café\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, chef Marie Chia and Shane Stanbridge’s forthcoming Singaporean brick and mortar in the Dimond district, another ecstatic addition to Oakland’s vegan culinary moment. I sincerely hope shaobing sandwich No. 21 gets a much-deserved spot on the café’s regular menu, because this rhapsodic sandwich won’t be leaving my heart anytime soon. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Olivia Won, Associate Producer Check, Please! Bay Area\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>Less Known Korean at Moo Bong Ri\u003c/h2>\n\u003cp>Spur-of-the-moment dinners after work with colleagues are always great. Someone picks a well-vetted restaurant everyone will love, and people talk, laugh, eat and leave with full bellies, wide smiles and lighter wallets.\u003c/p>\n\u003cp>That’s the kind of night I thought was in store when a friend and I left the office. After parking at our first choice proved impossible, we picked a restaurant neither of us had been to. Up the block from Jack in the Box in a strip mall-esque corner in Oakland was a Korean restaurant, \u003ca href=\"https://www.yelp.com/biz/moo-bong-ri-korean-restaurant-oakland\">Moo Bong Ri\u003c/a>, with small bursts of decor. The space was homey and cozy. We’ve had Korean food before, so we figured it’d be a safe bet for two hungry people who just want to eat something good. We were wrong. In a good way.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">None of the usual Korean dishes one might expect were on the menu. Soups, stews, pig's trotters, intestines; yeah, you’re not gonna find this at the typical Korean BBQ spot. Afterward, I learned that Moo Bong Ri is known for their soondae, Korean blood sausages. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">We had the \u003cstrong>spicy baby octopus\u003c/strong> and the\u003cstrong> beef short rib stew\u003c/strong>. The baby octopus was served in a red beef broth with rice cakes and flour noodles. It was spicy, sweet and savory—a nighttime carnival of flavors. The short rib stew was smooth and refreshing; filling, but not heavy.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ll go back again with the memory of this meal, but the menu is special enough so that any time I revisit Moo Bong Ri, it’ll feel like the first time. —\u003ci>Chinwe Oniah, Arts Video Intern\u003c/i>\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1582153493,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":848},"headData":{"title":"Flavors Worth Finding: Potato Chips in Sandwiches and Korean Stews | KQED","description":"Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly. Miss Tomato's Take on Tuna Your basic dorm-room stoner munchie recipe follows a simple formula:","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136299 https://ww2.kqed.org/bayareabites/?p=136299","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/02/19/flavors-worth-finding-potato-chips-in-sandwiches-and-korean-stews/","disqusTitle":"Flavors Worth Finding: Potato Chips in Sandwiches and Korean Stews","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/136299/flavors-worth-finding-potato-chips-in-sandwiches-and-korean-stews","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Dining in the Bay Area can mean lots of optimized salad bars and grain bowls inhaled between meetings. Here, KQED staffers share recent meals that demanded we slow down and enjoy them thoroughly.\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_136217,bayareabites_136123,bayareabites_136067","label":"Some more Flavors Worth Finding "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch2>Miss Tomato's Take on Tuna\u003c/h2>\n\u003cp>Your basic dorm-room stoner munchie recipe follows a simple formula: just cram together whatever you've got in the fridge, throw it in the oven or on some bread, and call it good. It rarely is. But every once in a while, some inspired accident rises to the level of “edible.” Or, even rarer still, “tasty.”\u003c/p>\n\u003cp>Such is the case with the \u003cstrong>crunchy tuna sandwich\u003c/strong> at \u003ca href=\"http://misstomatos.com/\">Miss Tomato Sandwich Shop\u003c/a> in San Francisco. Thrown into its proverbial blender of randomness is tuna salad, potato chips, pickles, wasabi mayo, and arugula, on a soft roll. It shouldn't work. It does. I've gone back to it again and again, with each bite asking myself, “Why aren't potato chips a required addition to all sandwiches?”\u003c/p>\n\u003cp>I am not alone. On a recent afternoon, I counted 40 people crammed into the small, 250-square-foot shop on Market Street, waiting for their order. The sandwich is only six inches long, and costs $10, and takes about 15 minutes to arrive on crowded days. But on the first bite, when the arugula and wasabi come together to undergird, in grown-up fashion, the childhood comfort food of tuna fish, all is forgotten. I've tried to replicate it myself at home, to no avail. And so back to the sandwich shop I go. \u003cspan style=\"font-weight: 400\">—\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Gabe Meline, Senior Arts Editor\u003c/span>\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_136336\" class=\"wp-caption alignright\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-136336\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-800x1000.jpg\" alt=\"S+M Vegan's chef Marie Chia and Shane Stanbridge will soon open up a Singaporean brick and mortar restaurant in the Dimond district.\" width=\"800\" height=\"1000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/02/shaobingno21smveganpopuplionsdancecafeoakland-1020x1275.jpg 1020w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">S+M Vegan's chef Marie Chia and Shane Stanbridge will soon open up a Singaporean brick and mortar restaurant in the Dimond district. \u003ccite>(Courtesy of S+M Vegan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>S+M Vegan's Rhapsodic Shaobing\u003c/h2>\n\u003cp>I’ve been meaning to go to one of \u003ca href=\"http://www.snmvegan.com/\">\u003cspan style=\"font-weight: 400\">S+M Vegan\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">’s pop-ups at Eli’s Mile High Club in Oakland ever since I heard about their sandwiches from \u003c/span>\u003ca href=\"https://www.sfchronicle.com/restaurants/article/The-best-sandwich-in-the-Bay-Area-is-vegan-14497120.php\">\u003cspan style=\"font-weight: 400\">Soleil Ho\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, the \u003cem>San Francisco Chronicle\u003c/em>’s food critic. When I finally sampled last Tuesday’s \u003cstrong>shaobing sandwich No. 21\u003c/strong>, I damn near burst into tears. With my first bite, I knew I had met my new favorite sandwich.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Every layer of No. 21 was so thoughtfully prepared: a golden sesame flatbread, with an airy interior and a shattering crust, sandwiching slices of meaty and salty Sichuan peppercorned seitan coated in a mellow soymilk thousand-island dressing. The crisp pickled cabbage with black bean delivered a welcome acidic kick to blast through the fatty richness. And the textural cherry-on-top (or cherry-in-middle): a layer of still-crunchy potato chips preemptively tucked in.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’m itching for the opening of \u003c/span>\u003ca href=\"https://www.liondancecafe.com/\">\u003cspan style=\"font-weight: 400\">Lion Dance Café\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, chef Marie Chia and Shane Stanbridge’s forthcoming Singaporean brick and mortar in the Dimond district, another ecstatic addition to Oakland’s vegan culinary moment. I sincerely hope shaobing sandwich No. 21 gets a much-deserved spot on the café’s regular menu, because this rhapsodic sandwich won’t be leaving my heart anytime soon. —\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\">Olivia Won, Associate Producer Check, Please! Bay Area\u003c/span>\u003c/i>\u003c/p>\n\u003ch2>Less Known Korean at Moo Bong Ri\u003c/h2>\n\u003cp>Spur-of-the-moment dinners after work with colleagues are always great. Someone picks a well-vetted restaurant everyone will love, and people talk, laugh, eat and leave with full bellies, wide smiles and lighter wallets.\u003c/p>\n\u003cp>That’s the kind of night I thought was in store when a friend and I left the office. After parking at our first choice proved impossible, we picked a restaurant neither of us had been to. Up the block from Jack in the Box in a strip mall-esque corner in Oakland was a Korean restaurant, \u003ca href=\"https://www.yelp.com/biz/moo-bong-ri-korean-restaurant-oakland\">Moo Bong Ri\u003c/a>, with small bursts of decor. The space was homey and cozy. We’ve had Korean food before, so we figured it’d be a safe bet for two hungry people who just want to eat something good. We were wrong. In a good way.\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">None of the usual Korean dishes one might expect were on the menu. Soups, stews, pig's trotters, intestines; yeah, you’re not gonna find this at the typical Korean BBQ spot. Afterward, I learned that Moo Bong Ri is known for their soondae, Korean blood sausages. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">We had the \u003cstrong>spicy baby octopus\u003c/strong> and the\u003cstrong> beef short rib stew\u003c/strong>. The baby octopus was served in a red beef broth with rice cakes and flour noodles. It was spicy, sweet and savory—a nighttime carnival of flavors. The short rib stew was smooth and refreshing; filling, but not heavy.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">I’ll go back again with the memory of this meal, but the menu is special enough so that any time I revisit Moo Bong Ri, it’ll feel like the first time. —\u003ci>Chinwe Oniah, Arts Video Intern\u003c/i>\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136299/flavors-worth-finding-potato-chips-in-sandwiches-and-korean-stews","authors":["5083"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_752","bayareabites_63","bayareabites_8770","bayareabites_10028","bayareabites_1875","bayareabites_366","bayareabites_1807","bayareabites_90","bayareabites_1873"],"tags":["bayareabites_9710","bayareabites_12468","bayareabites_938","bayareabites_2964","bayareabites_9895","bayareabites_4158","bayareabites_1956","bayareabites_1871","bayareabites_13974"],"featImg":"bayareabites_136337","label":"bayareabites"},"bayareabites_22089":{"type":"posts","id":"bayareabites_22089","meta":{"index":"posts_1591205157","site":"bayareabites","id":"22089","score":null,"sort":[1296144002000]},"guestAuthors":[],"slug":"three-bean-vegetarian-chili","title":"Three-Bean Vegetarian Chili","publishDate":1296144002,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bowl-of-veggie-chili500.jpg\" alt=\"bowl of vegetarian chili\" title=\"bowl of vegetarian chili\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22168\">\u003c/p>\n\u003cp>Winter has always been an ideal time for making a big pot of chili. Full of spices and served hot, it's the perfect anecdote to a chilly day. It's also the ultimate dish for a large group, whether you're having a big family dinner or a Super Bowl party. \u003c/p>\n\u003cp>I used to think chili had to have meat in it to be interesting. I figured\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/02/how-to-make-chili/\"> the slow roasted beef in my recipe\u003c/a> provided the stew's deep and substantial flavors. So I was surprised to find that a vegetarian chili I recently made had its own robust complexity that was just as satisfying. And, unlike meat chili, the vegetarian variety only took an hour to prepare and cost less than $10 to make for a family of four. \u003c/p>\n\u003cp>Now I do love my meat chili, but because it uses beef chuck, it takes hours to braise, so making it is a bit of an event. Three-bean chili, on the other hand, takes little more time than preparing a standard weekday dinner if you use canned beans. And, if you want something really special you can start your preparations the night before and \u003ca href=\"http://whatscookingamerica.net/Vegetables/driedbeantip.htm\">boil up a batch of dried beans\u003c/a>.\u003c/p>\n\u003cp>Preparing vegetarian chili is a bit like planting a flower garden. You want it colorful and lush without being overbearing. Using a variety of chilies, from fresh to canned, dried and powdered, is the key to achieving something that is smoky and deep with just the right amount of heat. And while some recipes I've seen out there call for a hodgepodge of vegetables, I try to avoid making my chili look like a version of vegetables on parade. Instead I like to partner my beans and the various chilies with other ingredients that will accent their flavors, like beer, coffee, corn and Mexican chocolate. Simmered together everything coalesces into a rich and hearty whole.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So whether you're making a weeknight family dinner, or in need of a dish that will satisfy a crowd, it's a good time to enjoy a pot of chili.\u003c/p>\n\u003cp>\u003cstrong>Three-Bean Vegetarian Chili\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>Enough for 5-6 people (can easily be doubled)\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003cbr>\n1 Tbsp vegetable or corn oil\u003cbr>\n3 cans or 6 cups homemade cooked beans (pinto, kidney, black or some of each)\u003cbr>\n1 large onion chopped\u003cbr>\n2 Anaheim peppers chopped\u003cbr>\n1 small or a ½ large jalapeno pepper\u003cbr>\n1 carrot diced\u003cbr>\n2 medium or one large bell pepper (I use red or orange but green is also fine)\u003cbr>\n½ can tomato paste\u003cbr>\n1 15 oz can diced tomatoes\u003cbr>\n1 cup medium-body beer (I like Negro Modelo)\u003cbr>\n½ cup brewed coffee\u003cbr>\n2 Tbsp chili powder (mild or Chipotle)\u003cbr>\n1 Tbsp ground cumin\u003cbr>\n½ tsp dried and ground coriander seed\u003cbr>\n2 Tbsp dried Mexican or regular oregano (crushed between your hands)\u003cbr>\n1 tsp salt\u003cbr>\n1-2 chilis from a can chipotle chiles in adobo sauce (depending on how spicy you want your chili)\u003cbr>\n1 cup fresh or frozen corn kernals\u003cbr>\n2 Tbsp masa harina or finely ground corn meal (optional)\u003cbr>\n2 tsp grated Mexican chocolate or cocoa powder (optional)\u003c/p>\n\u003cp>Note: you can just freeze the chipotle chilies you don't use\u003c/p>\n\u003cp>\u003cstrong>Possible Toppings\u003c/strong>\u003cbr>\nSour cream\u003cbr>\nDiced white or spring onions\u003cbr>\nGrated cheese\u003cbr>\nCrumbled corn chips\u003cbr>\nOlives\u003cbr>\nCorn nuts\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat a large heavy pot (I like to use a cast-iron Dutch oven) on medium high heat. When the pot is heated, add in 1 Tbsp oil and then add in your chopped onion, jalapeno, carrot, and Anaheim peppers. Sauté for 5-7 minutes or until onions are translucent.\u003c/p>\n\u003cp>2. Mix in the tomato paste along with the chili powder, cumin, ground coriander, salt and oregano. Let cook on medium heat for 2-3 minutes.\u003c/p>\n\u003cp>3. Add in the beer, diced tomatoes and chopped bell pepper. Stir and then mix in the beans, coffee and chipotle chili in adobo sauce.\u003c/p>\n\u003cp>4. Bring the chili to a soft boil and then cover and set the burner to simmer. Cook for at least 45 minutes to one hour, stirring every so often to make sure the chili doesn't burn on the bottom of the pot. \u003c/p>\n\u003cp>5. Once all the flavors have melded, stir in the chocolate, corn and masa harina.\u003c/p>\n\u003cp>6. If the chili seems too soupy, or if it's a little too spicy, add another tablespoon of masa harina. Mix in thoroughly.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Simmer for another 10 minutes and then serve with your favorite toppings and cornbread. \u003c/p>\n\n","blocks":[],"excerpt":"I used to think chili had to have meat in it to be interesting. I figured the slow roasted beef in my recipe provided the stew's deep and substantial flavors. So I was surprised to find that a vegetarian chili I recently made had its own complex flavors that were just as satisfying. And, unlike meat chili, the vegetarian variety only took an hour to prepare and cost less than $10 to make for a family of four.","status":"publish","parent":0,"modified":1547247224,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":755},"headData":{"title":"Three-Bean Vegetarian Chili | KQED","description":"I used to think chili had to have meat in it to be interesting. I figured the slow roasted beef in my recipe provided the stew's deep and substantial flavors. So I was surprised to find that a vegetarian chili I recently made had its own complex flavors that were just as satisfying. And, unlike meat chili, the vegetarian variety only took an hour to prepare and cost less than $10 to make for a family of four.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"22089 http://blogs.kqed.org/bayareabites/?p=22089","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/01/27/three-bean-vegetarian-chili/","disqusTitle":"Three-Bean Vegetarian Chili","path":"/bayareabites/22089/three-bean-vegetarian-chili","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bowl-of-veggie-chili500.jpg\" alt=\"bowl of vegetarian chili\" title=\"bowl of vegetarian chili\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22168\">\u003c/p>\n\u003cp>Winter has always been an ideal time for making a big pot of chili. Full of spices and served hot, it's the perfect anecdote to a chilly day. It's also the ultimate dish for a large group, whether you're having a big family dinner or a Super Bowl party. \u003c/p>\n\u003cp>I used to think chili had to have meat in it to be interesting. I figured\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/02/how-to-make-chili/\"> the slow roasted beef in my recipe\u003c/a> provided the stew's deep and substantial flavors. So I was surprised to find that a vegetarian chili I recently made had its own robust complexity that was just as satisfying. And, unlike meat chili, the vegetarian variety only took an hour to prepare and cost less than $10 to make for a family of four. \u003c/p>\n\u003cp>Now I do love my meat chili, but because it uses beef chuck, it takes hours to braise, so making it is a bit of an event. Three-bean chili, on the other hand, takes little more time than preparing a standard weekday dinner if you use canned beans. And, if you want something really special you can start your preparations the night before and \u003ca href=\"http://whatscookingamerica.net/Vegetables/driedbeantip.htm\">boil up a batch of dried beans\u003c/a>.\u003c/p>\n\u003cp>Preparing vegetarian chili is a bit like planting a flower garden. You want it colorful and lush without being overbearing. Using a variety of chilies, from fresh to canned, dried and powdered, is the key to achieving something that is smoky and deep with just the right amount of heat. And while some recipes I've seen out there call for a hodgepodge of vegetables, I try to avoid making my chili look like a version of vegetables on parade. Instead I like to partner my beans and the various chilies with other ingredients that will accent their flavors, like beer, coffee, corn and Mexican chocolate. Simmered together everything coalesces into a rich and hearty whole.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So whether you're making a weeknight family dinner, or in need of a dish that will satisfy a crowd, it's a good time to enjoy a pot of chili.\u003c/p>\n\u003cp>\u003cstrong>Three-Bean Vegetarian Chili\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>Enough for 5-6 people (can easily be doubled)\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003cbr>\n1 Tbsp vegetable or corn oil\u003cbr>\n3 cans or 6 cups homemade cooked beans (pinto, kidney, black or some of each)\u003cbr>\n1 large onion chopped\u003cbr>\n2 Anaheim peppers chopped\u003cbr>\n1 small or a ½ large jalapeno pepper\u003cbr>\n1 carrot diced\u003cbr>\n2 medium or one large bell pepper (I use red or orange but green is also fine)\u003cbr>\n½ can tomato paste\u003cbr>\n1 15 oz can diced tomatoes\u003cbr>\n1 cup medium-body beer (I like Negro Modelo)\u003cbr>\n½ cup brewed coffee\u003cbr>\n2 Tbsp chili powder (mild or Chipotle)\u003cbr>\n1 Tbsp ground cumin\u003cbr>\n½ tsp dried and ground coriander seed\u003cbr>\n2 Tbsp dried Mexican or regular oregano (crushed between your hands)\u003cbr>\n1 tsp salt\u003cbr>\n1-2 chilis from a can chipotle chiles in adobo sauce (depending on how spicy you want your chili)\u003cbr>\n1 cup fresh or frozen corn kernals\u003cbr>\n2 Tbsp masa harina or finely ground corn meal (optional)\u003cbr>\n2 tsp grated Mexican chocolate or cocoa powder (optional)\u003c/p>\n\u003cp>Note: you can just freeze the chipotle chilies you don't use\u003c/p>\n\u003cp>\u003cstrong>Possible Toppings\u003c/strong>\u003cbr>\nSour cream\u003cbr>\nDiced white or spring onions\u003cbr>\nGrated cheese\u003cbr>\nCrumbled corn chips\u003cbr>\nOlives\u003cbr>\nCorn nuts\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Heat a large heavy pot (I like to use a cast-iron Dutch oven) on medium high heat. When the pot is heated, add in 1 Tbsp oil and then add in your chopped onion, jalapeno, carrot, and Anaheim peppers. Sauté for 5-7 minutes or until onions are translucent.\u003c/p>\n\u003cp>2. Mix in the tomato paste along with the chili powder, cumin, ground coriander, salt and oregano. Let cook on medium heat for 2-3 minutes.\u003c/p>\n\u003cp>3. Add in the beer, diced tomatoes and chopped bell pepper. Stir and then mix in the beans, coffee and chipotle chili in adobo sauce.\u003c/p>\n\u003cp>4. Bring the chili to a soft boil and then cover and set the burner to simmer. Cook for at least 45 minutes to one hour, stirring every so often to make sure the chili doesn't burn on the bottom of the pot. \u003c/p>\n\u003cp>5. Once all the flavors have melded, stir in the chocolate, corn and masa harina.\u003c/p>\n\u003cp>6. If the chili seems too soupy, or if it's a little too spicy, add another tablespoon of masa harina. Mix in thoroughly.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>7. Simmer for another 10 minutes and then serve with your favorite toppings and cornbread. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/22089/three-bean-vegetarian-chili","authors":["5016"],"categories":["bayareabites_752","bayareabites_1962","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_1744","bayareabites_14738","bayareabites_4158","bayareabites_3381","bayareabites_108"],"label":"bayareabites"},"bayareabites_13989":{"type":"posts","id":"bayareabites_13989","meta":{"index":"posts_1591205157","site":"bayareabites","id":"13989","score":null,"sort":[1275480059000]},"guestAuthors":[],"slug":"how-to-make-chili","title":"How to Make Chili","publishDate":1275480059,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/bowl-of-chili.jpg\" alt=\"bowl of chili\" title=\"bowl of chili\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-13995\">\u003c/p>\n\u003cp>I used to think chili was a mishmash of ground meat, powdered spices, and chopped bell peppers. This is, after all, how everyone made it when I was growing up. It wasn't until I was an adult that I realized chili is really a stew. Historically, it's more like Beef Bourguignon than a sloppy joe in that it's made of chunks of meat, vegetables, and a simmering liquid. Sure, the vegetables are chilies, but the core starting point -- slowly braised hunks of meat -- are what make chile and other stews not only similar, but appealing in the first place.\u003c/p>\n\u003cp>There are many different types of chili and everyone seems to have a favorite. My Texas friends, for instance, say that the whole point of chili is to meld together the smoky taste of dried chilies with slow-cooked meat and that tomatoes and beans have no place in the pot. Others that I know (usually health-conscious people from my home region of Southern California) claim that using beef is too fattening and so they make their chilies with turkey and beans (I try to avoid those dinners). Some people use only whole chiles, while others use only chile powders. Many use fresh peppers while others swear by dried and smoked. And then, of course, there are vegetarian chilies. The variations are limitless. Now I am in no way a Texan, but there's no denying the fact that chili is a Southwestern dish (and that Texas chili is delicious), so I tend to gravitate toward their style more than any other. \u003c/p>\n\u003cp>So how do you make a great pot of meat chili? Let's break the process down into easy categories:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/seasoning-your-meat.jpg\" alt=\"seasoning your meat\" title=\"seasoning your meat\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-13996\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Meat\u003c/strong>\u003cbr>\nBecause it's a stew, the most important ingredient in this dish is the meat. When I make my chili, the meat is the star. I like to use 3/4 beef chuck (cut into pieces, not ground) along with 1/4 pork butt. Using only beef is fine, but I find that the subtle addition of a little pork fat intensifies the meat flavors nicely. Another option is to fry up some bacon and then use the bacon fat to cook the beef. But whatever you use, just be sure not to use lean cuts of meat. Let's face it, chili isn't a diet dish and you really do need some fat to give everything the rich flavor you expect. No turkey!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/peppers.jpg\" alt=\"peppers\" title=\"peppers\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-13997\">\u003c/p>\n\u003cp>\u003cstrong>Chiles\u003c/strong>\u003cbr>\nThere is a world of chiles out there to explore. Co-starring in my own culinary tale are 6 different types of chile peppers, both dried and fresh varieties. While fresh pasillas, Anaheims, serranos, and jalapenos impart a verdant heat, dried anchos and chipotles in adobo add a rich undercurrent of picante smokiness. You can also experiment with a variety of other dried and fresh chiles. Have fun with this. If you go to the right market, you'll find a world of beautiful chiles out there. And don’t worry if you're not a lover of spicy dishes. There are plenty of mild peppers out there worth exploring.\u003c/p>\n\u003cp>A note on using dried chiles: Now I realize that using real dried chiles can seem intimidating. For years I stared at dried chiles stacked in Mexican grocery stores or in cellophane bags at my regular market, but was afraid to use them. They seemed mysterious and indecipherable, so I stuck with only powdered chiles. Yet once I realized that you just need to heat them in a dry pan and then soak in some water before pureeing, I mustered up the courage to give them a try. Other than being a little embarrassed to find they were so easy to work with, my maiden voyage using dried peppers was uneventful and I've never looked back.\u003c/p>\n\u003cp>\u003cstrong>Tomatoes and Beans (To use or not to use…)\u003c/strong>\u003cbr>\nSo how about those controversial tomatoes and beans? If you're a purist or a true blooded Texan who wants all meat, then by all means skip these in your chili. That said, before making any major decisions, consider that both add great flavor and texture to the dish. I like to first cook up a batch of dried beans, leaving them al dente so they finish cooking in the chili itself. This allows the beans to soak up the flavors of the stew as they finish cooking. The tomatoes then provide a little sweetness to counterbalance the heat and smoky flavors of the chiles. For me, beans and tomatoes add so much flavor and texture that I can't imagine my chili without them. But the beauty of making your own pot of chili is that you get to decide what you like and don't like, so add them if you want.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/beer-and-coffee.jpg\" alt=\"beer and coffee\" title=\"beer and coffee\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14004\">\u003c/p>\n\u003cp>\u003cstrong>Liquids\u003c/strong>\u003cbr>\nWhether you add beans and tomatoes or just use meat and chiles, you will need some sort of liquid so you can simmer everything. As far as I'm concerned, a mixture of both beer and brewed coffee is essential. Beer's yeast and hops introduce a robust full-bodied taste that joins the rest of the stews flavors nicely, while the coffee provides an undertone that accents the overarching spices in a way that vanilla makes chocolate taste more profound.\u003cbr>\n\u003cstrong>\u003cbr>\nOther stuff\u003c/strong>\u003cbr>\nAnd, speaking of chocolate, a whisper of cocoa powder or Mexican chocolate, added at the end, helps mellow and fuse the chili's flavors. I also like to add in some masa harina (finely ground corn used to make tortillas) or just some ground corn meal to thicken things up if the chile is too soupy. You can also add other ingredients, like fresh corn, if you'd like.\u003c/p>\n\u003cp>\u003cstrong>Time\u003c/strong>\u003cbr>\nMaking chili is an all-day affair because the ingredients need time to mature and come together. I let everything simmer for 4-5 hours on the stove. If you want, I'm sure you can use a crock pot, although I've never done this myself. Whatever you do, don't hurry the process because you need all those flavors to mature and come together, and only time can do this. \u003c/p>\n\u003cp>So that's how you make chili. As with many other dishes, the keys to making a great meal are simply a little patience, along with some quality ingredients -- in this case a variety of chiles and stew-sized chunks of meat. If you follow these guidelines, you'll have your own hearty and smoky pot of chili to be proud of.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/a-big-pot-of-chili.jpg\" alt=\"a big pot of chili\" title=\"a big pot of chili\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-13998\">\u003c/p>\n\u003cp>\u003cstrong>Chili\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> One large pot of chili\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003cbr>\n3 lbs beef chuck cut into 1/4-inch pieces\u003cbr>\n1 lb pork butt cut into 1/4-inch pieces\u003cbr>\n2 Tbsp chile powder (I like chile molido, but any mild chile powder is fine)\u003cbr>\n1 Tbsp cumin\u003cbr>\n1 tsp salt\u003cbr>\n3-4 dried ancho chiles (depending on size)\u003cbr>\nCorn or vegetable oil for sautéing\u003cbr>\n2/3 of a 7 oz can chipotle chiles in adobo sauce (use 1 full can if you want the dish extra smoky and spicy)\u003cbr>\n1 large onion chopped\u003cbr>\n2 cloves garlic minced\u003cbr>\n1/2 serrano pepper seeded and minced (use the whole pepper if you like your chili spicy)\u003cbr>\n1 jalapeño seeded and minced\u003cbr>\n2 pasilla peppers seeded and chopped small\u003cbr>\n2 Anaheim peppers seeded and chopped small\u003cbr>\n1 Tbsp ground cumin (freshly toasted seeds ground at home are best but preground is fine)\u003cbr>\n1/2 tsp all spice\u003cbr>\n1 tsp dried ground coriander\u003cbr>\n1/2 - 1 bottle beer\u003cbr>\n1 cup coffee\u003cbr>\n1 15 oz can diced tomatoes or 2 cups freshly chopped tomatoes (no seeds)\u003cbr>\n2 cups freshly cooked beans (kidney, navy, black or pinto are fine)\u003cbr>\n1/4 cup masa harina or finely ground corn meal (optional)\u003cbr>\n1 heaping Tbsp cocoa or 1/4 round grated Mexican chocolate\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. The night before you plan on making your chili, chop up your meat and season with the 2 Tbsp chile powder, 1 Tbsp cumin, and 1 tsp salt. Rub the seasoning all over the meat. Set in the refrigerator overnight.\u003cbr>\n2. In a dry pan (I like to use a medium cast iron pan) heat your ancho chiles on high, turning every 30 seconds or so until the peppers are warmed through and hot. Add enough water to cover the peppers and then cover the pan and let sit for 30 minutes. Drain pan of water and then puree the peppers in a blender or chopper. Set aside. (If you do this the night before, be sure to refrigerate the puree).\u003cbr>\n3. Heat a large heavy pot (I like to use a cast-iron dutch oven) on medium high heat. When the pot is hot, add in 1 Tbsp oil and then add in enough meat to mostly cover, but not crowd, the pan. Sear meat on all sides and then remove from pan. Repeat (adding in more oil if necessary) until all the meat is browned. Remove all meat from the pan.\u003cbr>\n4. Add a little more oil to the pan and then sauté your onions and garlic for a few minutes. Add in the chopped peppers (serranos, jalapeno, pasilla and Anaheim) and cook for 2-3 minutes.\u003cbr>\n5. Add the meat back into the pan (with the vegetables) and then mix in the pureed anchos, chipotles, tomatoes, cooked beans, cumin, all spice, coriander, beer and coffee. You should have enough liquid to just barely cover the meat, but not so much that the meat is swimming in liquid. Add the other 1/2 of the beer if it looks like you need more liquid.\u003cbr>\n6. Bring the chili to a soft boil and then cover and set the burner to simmer. Stir at least once an hour, more often if your pan has a thin bottom so you don't burn the stew. Let the mixture simmer for 4-5 hours. Add in some salt after a couple of hours as needed.\u003cbr>\n7. Once all the flavors have melded, add in the chocolate and stir in.\u003cbr>\n8. If the chili seems too soupy, or if it's a little too spicy, add in 1/4 cup masa harina or finely ground corn meal that has been mixed with a little water or beer to make a slurry. Mix in thoroughly.\u003cbr>\n9. Serve with corn bread and whatever sides sound good.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/chili-with-all-the-fixins.jpg\" alt=\"chili with all the fixins\" title=\"chili with all the fixins\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-13999\">\u003cbr>\n\u003cstrong>\u003cbr>\nPossible chili sides\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Cotija, cheddar or Jack cheese\u003cbr>\nCorn chips\u003cbr>\nCorn tortillas\u003cbr>\nCorn nuts\u003cbr>\nBlack or green olives\u003cbr>\nGreen onions\u003cbr>\nWhite chopped onions\u003cbr>\nSour cream\u003cbr>\nFritos\u003cbr>\nCilantro\u003cbr>\nAvocado\u003cbr>\nSliced jalapenos\u003cbr>\nYou favorite hot sauce\u003c/p>\n\n","blocks":[],"excerpt":"I used to think chili was a mishmash of ground meat, powdered spices, and chopped bell peppers. This is, after all, how everyone made it when I was growing up. It wasn't until I was an adult that I realized chili is really a stew. Historically, it's more like Beef Bourguignon than a sloppy joe in that it's made of chunks of meat, vegetables, and a simmering liquid. Sure, the vegetables are chilies, but the core starting point -- slowly braised hunks of meat -- are what make chile and other stews not only similar, but appealing in the first place.\r\n\r\nSo how do you make a great pot of meat chili? Let's break the process down into easy categories.\r\n","status":"publish","parent":0,"modified":1547247242,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1773},"headData":{"title":"How to Make Chili | KQED","description":"I used to think chili was a mishmash of ground meat, powdered spices, and chopped bell peppers. This is, after all, how everyone made it when I was growing up. It wasn't until I was an adult that I realized chili is really a stew. Historically, it's more like Beef Bourguignon than a sloppy joe in that it's made of chunks of meat, vegetables, and a simmering liquid. Sure, the vegetables are chilies, but the core starting point -- slowly braised hunks of meat -- are what make chile and other stews not only similar, but appealing in the first place.\r\n\r\nSo how do you make a great pot of meat chili? Let's break the process down into easy categories.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"13989 http://blogs.kqed.org/bayareabites/?p=13989","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/06/02/how-to-make-chili/","disqusTitle":"How to Make Chili","path":"/bayareabites/13989/how-to-make-chili","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/bowl-of-chili.jpg\" alt=\"bowl of chili\" title=\"bowl of chili\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-13995\">\u003c/p>\n\u003cp>I used to think chili was a mishmash of ground meat, powdered spices, and chopped bell peppers. This is, after all, how everyone made it when I was growing up. It wasn't until I was an adult that I realized chili is really a stew. Historically, it's more like Beef Bourguignon than a sloppy joe in that it's made of chunks of meat, vegetables, and a simmering liquid. Sure, the vegetables are chilies, but the core starting point -- slowly braised hunks of meat -- are what make chile and other stews not only similar, but appealing in the first place.\u003c/p>\n\u003cp>There are many different types of chili and everyone seems to have a favorite. My Texas friends, for instance, say that the whole point of chili is to meld together the smoky taste of dried chilies with slow-cooked meat and that tomatoes and beans have no place in the pot. Others that I know (usually health-conscious people from my home region of Southern California) claim that using beef is too fattening and so they make their chilies with turkey and beans (I try to avoid those dinners). Some people use only whole chiles, while others use only chile powders. Many use fresh peppers while others swear by dried and smoked. And then, of course, there are vegetarian chilies. The variations are limitless. Now I am in no way a Texan, but there's no denying the fact that chili is a Southwestern dish (and that Texas chili is delicious), so I tend to gravitate toward their style more than any other. \u003c/p>\n\u003cp>So how do you make a great pot of meat chili? Let's break the process down into easy categories:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/seasoning-your-meat.jpg\" alt=\"seasoning your meat\" title=\"seasoning your meat\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-13996\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Meat\u003c/strong>\u003cbr>\nBecause it's a stew, the most important ingredient in this dish is the meat. When I make my chili, the meat is the star. I like to use 3/4 beef chuck (cut into pieces, not ground) along with 1/4 pork butt. Using only beef is fine, but I find that the subtle addition of a little pork fat intensifies the meat flavors nicely. Another option is to fry up some bacon and then use the bacon fat to cook the beef. But whatever you use, just be sure not to use lean cuts of meat. Let's face it, chili isn't a diet dish and you really do need some fat to give everything the rich flavor you expect. No turkey!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/peppers.jpg\" alt=\"peppers\" title=\"peppers\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-13997\">\u003c/p>\n\u003cp>\u003cstrong>Chiles\u003c/strong>\u003cbr>\nThere is a world of chiles out there to explore. Co-starring in my own culinary tale are 6 different types of chile peppers, both dried and fresh varieties. While fresh pasillas, Anaheims, serranos, and jalapenos impart a verdant heat, dried anchos and chipotles in adobo add a rich undercurrent of picante smokiness. You can also experiment with a variety of other dried and fresh chiles. Have fun with this. If you go to the right market, you'll find a world of beautiful chiles out there. And don’t worry if you're not a lover of spicy dishes. There are plenty of mild peppers out there worth exploring.\u003c/p>\n\u003cp>A note on using dried chiles: Now I realize that using real dried chiles can seem intimidating. For years I stared at dried chiles stacked in Mexican grocery stores or in cellophane bags at my regular market, but was afraid to use them. They seemed mysterious and indecipherable, so I stuck with only powdered chiles. Yet once I realized that you just need to heat them in a dry pan and then soak in some water before pureeing, I mustered up the courage to give them a try. Other than being a little embarrassed to find they were so easy to work with, my maiden voyage using dried peppers was uneventful and I've never looked back.\u003c/p>\n\u003cp>\u003cstrong>Tomatoes and Beans (To use or not to use…)\u003c/strong>\u003cbr>\nSo how about those controversial tomatoes and beans? If you're a purist or a true blooded Texan who wants all meat, then by all means skip these in your chili. That said, before making any major decisions, consider that both add great flavor and texture to the dish. I like to first cook up a batch of dried beans, leaving them al dente so they finish cooking in the chili itself. This allows the beans to soak up the flavors of the stew as they finish cooking. The tomatoes then provide a little sweetness to counterbalance the heat and smoky flavors of the chiles. For me, beans and tomatoes add so much flavor and texture that I can't imagine my chili without them. But the beauty of making your own pot of chili is that you get to decide what you like and don't like, so add them if you want.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/beer-and-coffee.jpg\" alt=\"beer and coffee\" title=\"beer and coffee\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-14004\">\u003c/p>\n\u003cp>\u003cstrong>Liquids\u003c/strong>\u003cbr>\nWhether you add beans and tomatoes or just use meat and chiles, you will need some sort of liquid so you can simmer everything. As far as I'm concerned, a mixture of both beer and brewed coffee is essential. Beer's yeast and hops introduce a robust full-bodied taste that joins the rest of the stews flavors nicely, while the coffee provides an undertone that accents the overarching spices in a way that vanilla makes chocolate taste more profound.\u003cbr>\n\u003cstrong>\u003cbr>\nOther stuff\u003c/strong>\u003cbr>\nAnd, speaking of chocolate, a whisper of cocoa powder or Mexican chocolate, added at the end, helps mellow and fuse the chili's flavors. I also like to add in some masa harina (finely ground corn used to make tortillas) or just some ground corn meal to thicken things up if the chile is too soupy. You can also add other ingredients, like fresh corn, if you'd like.\u003c/p>\n\u003cp>\u003cstrong>Time\u003c/strong>\u003cbr>\nMaking chili is an all-day affair because the ingredients need time to mature and come together. I let everything simmer for 4-5 hours on the stove. If you want, I'm sure you can use a crock pot, although I've never done this myself. Whatever you do, don't hurry the process because you need all those flavors to mature and come together, and only time can do this. \u003c/p>\n\u003cp>So that's how you make chili. As with many other dishes, the keys to making a great meal are simply a little patience, along with some quality ingredients -- in this case a variety of chiles and stew-sized chunks of meat. If you follow these guidelines, you'll have your own hearty and smoky pot of chili to be proud of.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/a-big-pot-of-chili.jpg\" alt=\"a big pot of chili\" title=\"a big pot of chili\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-13998\">\u003c/p>\n\u003cp>\u003cstrong>Chili\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> One large pot of chili\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003cbr>\n3 lbs beef chuck cut into 1/4-inch pieces\u003cbr>\n1 lb pork butt cut into 1/4-inch pieces\u003cbr>\n2 Tbsp chile powder (I like chile molido, but any mild chile powder is fine)\u003cbr>\n1 Tbsp cumin\u003cbr>\n1 tsp salt\u003cbr>\n3-4 dried ancho chiles (depending on size)\u003cbr>\nCorn or vegetable oil for sautéing\u003cbr>\n2/3 of a 7 oz can chipotle chiles in adobo sauce (use 1 full can if you want the dish extra smoky and spicy)\u003cbr>\n1 large onion chopped\u003cbr>\n2 cloves garlic minced\u003cbr>\n1/2 serrano pepper seeded and minced (use the whole pepper if you like your chili spicy)\u003cbr>\n1 jalapeño seeded and minced\u003cbr>\n2 pasilla peppers seeded and chopped small\u003cbr>\n2 Anaheim peppers seeded and chopped small\u003cbr>\n1 Tbsp ground cumin (freshly toasted seeds ground at home are best but preground is fine)\u003cbr>\n1/2 tsp all spice\u003cbr>\n1 tsp dried ground coriander\u003cbr>\n1/2 - 1 bottle beer\u003cbr>\n1 cup coffee\u003cbr>\n1 15 oz can diced tomatoes or 2 cups freshly chopped tomatoes (no seeds)\u003cbr>\n2 cups freshly cooked beans (kidney, navy, black or pinto are fine)\u003cbr>\n1/4 cup masa harina or finely ground corn meal (optional)\u003cbr>\n1 heaping Tbsp cocoa or 1/4 round grated Mexican chocolate\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. The night before you plan on making your chili, chop up your meat and season with the 2 Tbsp chile powder, 1 Tbsp cumin, and 1 tsp salt. Rub the seasoning all over the meat. Set in the refrigerator overnight.\u003cbr>\n2. In a dry pan (I like to use a medium cast iron pan) heat your ancho chiles on high, turning every 30 seconds or so until the peppers are warmed through and hot. Add enough water to cover the peppers and then cover the pan and let sit for 30 minutes. Drain pan of water and then puree the peppers in a blender or chopper. Set aside. (If you do this the night before, be sure to refrigerate the puree).\u003cbr>\n3. Heat a large heavy pot (I like to use a cast-iron dutch oven) on medium high heat. When the pot is hot, add in 1 Tbsp oil and then add in enough meat to mostly cover, but not crowd, the pan. Sear meat on all sides and then remove from pan. Repeat (adding in more oil if necessary) until all the meat is browned. Remove all meat from the pan.\u003cbr>\n4. Add a little more oil to the pan and then sauté your onions and garlic for a few minutes. Add in the chopped peppers (serranos, jalapeno, pasilla and Anaheim) and cook for 2-3 minutes.\u003cbr>\n5. Add the meat back into the pan (with the vegetables) and then mix in the pureed anchos, chipotles, tomatoes, cooked beans, cumin, all spice, coriander, beer and coffee. You should have enough liquid to just barely cover the meat, but not so much that the meat is swimming in liquid. Add the other 1/2 of the beer if it looks like you need more liquid.\u003cbr>\n6. Bring the chili to a soft boil and then cover and set the burner to simmer. Stir at least once an hour, more often if your pan has a thin bottom so you don't burn the stew. Let the mixture simmer for 4-5 hours. Add in some salt after a couple of hours as needed.\u003cbr>\n7. Once all the flavors have melded, add in the chocolate and stir in.\u003cbr>\n8. If the chili seems too soupy, or if it's a little too spicy, add in 1/4 cup masa harina or finely ground corn meal that has been mixed with a little water or beer to make a slurry. Mix in thoroughly.\u003cbr>\n9. Serve with corn bread and whatever sides sound good.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/chili-with-all-the-fixins.jpg\" alt=\"chili with all the fixins\" title=\"chili with all the fixins\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-13999\">\u003cbr>\n\u003cstrong>\u003cbr>\nPossible chili sides\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cotija, cheddar or Jack cheese\u003cbr>\nCorn chips\u003cbr>\nCorn tortillas\u003cbr>\nCorn nuts\u003cbr>\nBlack or green olives\u003cbr>\nGreen onions\u003cbr>\nWhite chopped onions\u003cbr>\nSour cream\u003cbr>\nFritos\u003cbr>\nCilantro\u003cbr>\nAvocado\u003cbr>\nSliced jalapenos\u003cbr>\nYou favorite hot sauce\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/13989/how-to-make-chili","authors":["5016"],"categories":["bayareabites_752","bayareabites_2695","bayareabites_12"],"tags":["bayareabites_3420","bayareabites_1744","bayareabites_3419","bayareabites_14738","bayareabites_4158","bayareabites_3381"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. 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Is it the officers, or the public they've sworn to serve?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/01/OOW_Tile_Final.png","imageAlt":"On Our Watch from NPR and KQED","officialWebsiteLink":"/podcasts/onourwatch","meta":{"site":"news","source":"kqed","order":"1"},"link":"/podcasts/onourwatch","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1567098962","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw","npr":"https://rpb3r.app.goo.gl/onourwatch","spotify":"https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x","tuneIn":"https://tunein.com/radio/On-Our-Watch-p1436229/","stitcher":"https://www.stitcher.com/show/on-our-watch","rss":"https://feeds.npr.org/510360/podcast.xml"}},"on-the-media":{"id":"on-the-media","title":"On The Media","info":"Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. 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