AFEU Chili


We had so much fun talking to you at the Chili Cookoff yesterday. For those that asked, here is the chili recipe:

3/4 cup fresh or frozen corn kernels
3 tablespoons extra virgin olive oil, divided
1 medium eggplant, peeled and diced (I put this in the food processor.)
4 cloves minced garlic
1 medium yellow onion, diced (I put this in the food processor, too.)
1 teaspoon cayenne
1/2 tablespoon chili powder
1/2 tablespoon ground cinnamon
Sea salt and black pepper
2 cans black beans (I usually use one flavored can [garlic, etc.] and one plain)
1 can fire roasted diced tomatoes , with juices
1 cup vegetable broth
1 tablespoon fresh lime juice
2 ounces dark chocolate

Take a heavy-bottomed pan (dutch oven, etc.) and 1 T. olive oil. Roast corn over flame in pan until it is slightly browned. (This will take longer if you start with frozen.) Remove corn and set aside.
Now roast the eggplant in another 1 T. olive oil and some salt until it darkens and any juice boils down, stirring every few minutes. (This will take 8-10 minutes.) Remove eggplant and set aside.
Finally, use last 1 T. oil to brown the onions and garlic. As onions begin to soften, add the cayenne, chili, and cinnamon. You know you are ready for the next step when the aromas begin to soften.
Add the black beans, tomatoes, and broth. Wait until the mixture gets hot enough to melt the chocolate, then add the lime and chocolate.
Return the eggplant and corn to the chili and serve.