Matzo Chili

MATZO CHILI

FIVE STAR. Do I need to say more? Follow The Recipe. Wouldn’t ya know that the best chili I ever had turned out to be Jewish, says Steve, who practically ate the whole pot! Man is this good…

Makes 13 cups

2 T. extra virgin olive oil

1 lg. green pepper, diced

1 jumbo sweet onion, peeled and diced

1 t. pink Himalayan salt

10 med. peeled garlic cloves, coarsely chopped

1/2, 12 oz. jar sweet red roasted peppers, diced – plus 1/2 of the jar liquid

15.5 oz. can pinto beans including liquid

2 T. Madras sweet curry

1 T. ground cumin

1 T. smoked paprika

1 c. textured vegetable protein (TVP)

2 T. liquid smoke

2 T. Worcestershire sauce

1 T. old-fashioned aromatic bitters

2 t. ground coriander

1-2 t. dried oregano, crushed

28 oz. can stewed tomatoes including liquid (pour into bowl first and cut tomato slices into smaller pieces before adding to soup)

4 c. water

3 T. Minor’s Fire Roasted Poblano flavor concentrate

fresh grind black pepper as desired

1/3 c. Matzo Meal

juice of 2 limes

2 t. garlic powder

2 t. onion powder

1 t. additional pink salt

3 c. froz. cut green beans, thawed and blotted with paper towels to remove excess water

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remaining half jar roasted peppers, diced plus remaining jar liquid

2 T. additional extra virgin olive oil at end of cooking time

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In extra-large pot, over medium head, melt oil. Add green pepper, onion and salt, then saute till partially wilted.

Add garlic, roasted peppers plus liquid, pinto beans including liquid from can, curry, cumin, smoked paprika and TVP. Stir to coat all textured protein bits – cook about 5 minutes.

Add liquid smoke, Worcestershire sauce, aromatic bitters, coriander, oregano. Stir again to coat all ingredients, then cook about 7 minutes, stirring often.

Add tomatoes including liquid. Mash contents of pot with potato masher till some ingredients turn pulpy (not all).

Add water, Minor’s concentrated flavoring, black pepper as desired and Matzo Meal. Stir well to incorporate Matzo.

Add juice of 2 limes, garlic powder, onion powder and additional 1 t. salt. Stir well, reduce heat, cover and cook 30 minutes, stirring occasionally.

Add green beans, cook till heated through, then salt and pepper to taste.

At end of cooking time add additional diced roasted peppers and the remaining liquid in the jar. Then drizzle with 2 Tablespoons extra virgin olive oil. Cook till heated through only.

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CILANTRO DATE CREAM: Makes 3/4 cup

10 whole dates cut crosswise in half (to be sure pits are removed)

10 sm. peeled whole garlic cloves

1/2 bunch fresh cilantro washed thoroughly to remove all dirt, then cut into small pieces (leaves and stems)

2 T. extra virgin olive oil

1/4 c. hot water from tap – not boiling

1 T. fresh lime squeeze

1 t. smoked paprika

1 t. pink salt

fresh grind black pepper to taste

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Place all ingredients in food processor and process till smooth. Transfer to serving bowl. Let each guest spoon a teaspoon or Tablespoon of Cilantro Date Cream into the center of their bowl of Matzo Chili.

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Notes: The reason we add some of the roasted peppers and additional jar liquid at the end of cooking time is to insert a freshness to the chili as well as a vibrant color that has yet to be wasted by cooking. It adds an interesting and pleasing component to the overall achievement of the dish.

The TVP is to cook with the other veggies, oil and seasoning to flavor the protein before adding the main water in order to create a texture and flavor more like animal meat. It works. Many times we just throw the TVP into the water. Try sauteing it with flavor ingredients before adding the water and see if you don’t agree.

The Cilantro Date Cream is the icing on the cake. What can I say? Just be sure you cut the dates in half to assure no pits are there – even if you buy pitted. Follow The Recipe for best results.

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