The Devil's Chili

The Devil's Chili Recipe: A Vegetarian Dish from Venezuela

Region / culture: Venezuela | Preparation time: 15 minutes | Cooking time: 2 hours 30 minutes | Servings: 6-8 |

Vegetarian diet

Introduction

The Devil's Chili is a spicy and flavorful dish that is perfect for those who love a little heat in their meals. This recipe is sure to satisfy your cravings for a hearty and delicious meal that will warm you up from the inside out.

History

The Devil's Chili has a long history of being a favorite dish among chili lovers. This recipe has been passed down through generations and has evolved over time to become the delicious and spicy dish that it is today.

Ingredients

1 cup grated onions
1 minced garlic clove
1 minced shallot bulb
3 minced large scallions
1 chopped large green bell pepper
1 oz (28 g) olive or other salad oil
2 qt (1.89 liter) water
1 lb (454 g) washed, sorted and soaked kidney, pink or pinto beans
1 crushed large bay leaf
1 tsp miso paste
1 tsp mild or hot curry
1 tsp basil
1 tbsp paprika
chili powder to taste
salt and pepper to taste
3 chopped large tomatoes or
1 can (15 oz (425 g)) peeled tomatoes
1 can (15 oz (425 g)) tomato sauce

How to prepare

In a large saucepan, sauté onions, garlic, shallot, scallions, and green pepper in oil.
Add water, beans, and seasonings.
Simmer for 1.5 hours.
Add tomatoes and tomato sauce.
Simmer for 1 more hour or until fork-tender.
For spicier chili, use 2 or more cloves of garlic.

Variations

For a meatier version of The Devil's Chili, add ground beef or turkey to the recipe. You can also add additional vegetables such as corn, zucchini, or mushrooms for added flavor and texture.

Cooking Tips & Tricks

To enhance the flavor of The Devil's Chili, be sure to sauté the onions, garlic, shallot, scallions, and green pepper in oil before adding the water, beans, and seasonings. This will help to release the flavors of the vegetables and create a rich and aromatic base for the chili.

Serving Suggestions

Serve The Devil's Chili with a dollop of sour cream, shredded cheese, and a sprinkle of fresh cilantro for a delicious and satisfying meal.

Cooking Techniques

Simmering the chili for a longer period of time will help to develop the flavors and create a rich and hearty dish. Be sure to stir the chili occasionally to prevent it from sticking to the bottom of the pot.

Ingredient Substitutions

If you don't have pinto beans on hand, you can use kidney beans or black beans as a substitute. You can also use vegetable broth in place of water for added flavor.

Make Ahead Tips

The Devil's Chili can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the chili on the stove or in the microwave before serving.

Presentation Ideas

Garnish The Devil's Chili with a sprinkle of chopped green onions or a drizzle of hot sauce for a pop of color and flavor. Serve the chili in a bowl with a side of cornbread or tortilla chips for a complete meal.

Pairing Recommendations

The Devil's Chili pairs well with a crisp and refreshing salad, a side of cornbread, or a slice of crusty bread. You can also serve this dish with a cold beer or a glass of red wine for a delicious and satisfying meal.

Storage and Reheating Instructions

Store any leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat the chili on the stove or in the microwave until heated through before serving.

Nutrition Information

Calories per serving

Each serving of The Devil's Chili contains approximately 300 calories, making it a satisfying and filling meal.

Carbohydrates

The Devil's Chili is a hearty and filling dish that is rich in carbohydrates from the pinto beans and tomatoes. Each serving contains approximately 40 grams of carbohydrates.

Fats

This recipe contains a moderate amount of fats from the oil used for sautéing the vegetables. Each serving of The Devil's Chili contains approximately 8 grams of fat.

Proteins

Pinto beans are a great source of protein in this recipe, providing approximately 15 grams of protein per serving of The Devil's Chili.

Vitamins and minerals

The Devil's Chili is packed with vitamins and minerals from the vegetables and beans used in the recipe. This dish is a good source of vitamin C, vitamin A, and iron.

Alergens

This recipe contains soy in the form of miso paste, which may be an allergen for some individuals. Be sure to check for any allergies before preparing this dish.

Summary

Overall, The Devil's Chili is a nutritious and delicious dish that is high in carbohydrates, moderate in fats, and a good source of protein, vitamins, and minerals.

Summary

The Devil's Chili is a spicy and flavorful dish that is perfect for those who love a little heat in their meals. This recipe is easy to make and packed with nutritious ingredients that will satisfy your cravings for a hearty and delicious meal. Enjoy!

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for The Devil's Chili. It was a chilly autumn day, and I was rummaging through an old trunk in the attic, looking for some old family photos. As I sifted through the dusty boxes and forgotten treasures, I came across a tattered recipe book that had belonged to my great-grandmother.

As I flipped through the yellowed pages, my eyes landed on a recipe that caught my attention. The title read "The Devil's Chili," and the ingredients listed were unlike any I had ever seen before. Intrigued, I decided to give it a try.

I followed the recipe to the letter, carefully measuring out each ingredient and following the instructions step by step. As the chili simmered on the stove, filling the kitchen with a tantalizing aroma, I couldn't help but feel a sense of anticipation.

Finally, it was time to taste the fruits of my labor. I ladled a steaming bowl of chili into a ceramic bowl, sprinkled some shredded cheddar cheese on top, and took my first bite. The flavors exploded in my mouth, a perfect balance of spice, sweetness, and depth. It was unlike anything I had ever tasted before, and I knew that I had stumbled upon a true culinary gem.

Over the years, I have made The Devil's Chili countless times, tweaking the recipe here and there to suit my taste. Each time I make it, I am reminded of that chilly autumn day in the attic, and the sense of discovery and excitement that filled me as I uncovered this hidden treasure.

I often wonder about the origins of the recipe. Did my great-grandmother create it herself, or did she learn it from someone else? Perhaps it was passed down through generations, each cook adding their own touch to make it their own. Whatever the case may be, I am grateful for the chance to have stumbled upon it and make it a part of my own culinary repertoire.

The Devil's Chili has become a staple in my household, a dish that I am known for among my family and friends. It is a dish that brings people together, warming both body and soul on cold winter nights. I have shared the recipe with many, always with a warning that it packs a spicy punch that is not for the faint of heart.

As I ladle out bowls of steaming chili to my loved ones, I am filled with a sense of pride and satisfaction. The recipe may have come from a dusty old book in the attic, but it has now become a cherished part of my own culinary legacy. And I know that as long as I continue to make The Devil's Chili, my great-grandmother's spirit lives on in every savory spoonful.

So, if you ever find yourself craving a bowl of hearty, spicy chili that will warm you from the inside out, look no further than The Devil's Chili. Just be sure to have a glass of milk handy to cool your burning taste buds!