SERENE CHATS: Tricked-Out Chili Trimmy Bisque is made to “bring it!” It satisfies hard-to-fill, starving, scarfing, and scrounging mouths. Men or teenage boys with huge appetites . . . or a Mama who feels like she could eat a bear . . . Tricked-Out Chili Trimmy Bisque to the rescue! It’s an E. Not just E for E-nergy but E for E-normous! This recipe is a family-serve recipe that feeds 6 to 8 people. This recipe is found in the "Big Eats Soups" section on page 176 of the Trim Healthy Table Cookbook.
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SERENE CHATS: Tricked-Out Chili Trimmy Bisque is made to “bring it!” It satisfies hard-to-fill, starving, scarfing, and scrounging mouths. Men or teenage boys with huge appetites . . . or a Mama who feels like she could eat a bear . . . Tricked-Out Chili Trimmy Bisque to the rescue! It’s an E. Not just E for E-nergy but E for E-normous! This recipe is a family-serve recipe that feeds 6 to 8 people. This recipe is found in the "Big Eats Soups" section on page 176 of the Trim Healthy Table Cookbook.
Soak the beans. You can do this either before you go to bed the night before or in the morning the day you’re making your chili. To soak, rinse the beans, then put them in your BIG soup pot. Add 2 tablespoons of the vinegar and enough cold water to amply cover. Soak overnight (or for about 7 hours).
Drain the beans in a colander, rinse, and put them back in the pot. Add enough water to cover by a good inch and add the garlic. If this is the morning and you’re rinsing after an overnight soak, just leave the beans sitting there in the new water until midafternoon when you can start cooking them. If you’re soaking during the day and you’re out of the house, rinse and add more water back in as soon as you get home . . . like ASAP. Cover the pot, bring to a boil, then reduce the heat to low and simmer until the beans are very tender, almost mushy. (If you are rushing home from work, simmer at a higher temp such as medium-low as it will take a good hour to cook them.)
While the beans are simmering, brown your meat. Once it’s done, rinse it extremely well under very hot (better yet, boiling) water in a colander, rinsing then re-rinsing to get every bit of fat out to make it E-friendly. Add the meat and canned tomatoes to the pot with the simmering beans.
While the meat is browning, prepare your ancho chilies. You can choose to wear gloves, but I just wash my hands really well afterward and don’t put my fingers near my eyes or my babies before I wash up. Slice along the sides of each ancho to open it up completely and cut away the stem. Scrape out all of the seeds and veins if you don’t want a fiery chili, but if you want a bit of a kick, leave in about 15 or so seeds (this is what I do). If you are a hot maniac, then leave a bunch more. Lightly rinse the chilies under water, then put them in a bowl with 1 cup of the boiling water to soften them. Set them aside for 15 minutes to soak.
Scoop out 1 cup of the broth from the cooked beans (do your best to avoid getting any beans with it) and put it in a blender. Add the softened chilies and their soaking water, the core Trimmy ingredients—tahini, sesame oil, gelatin, collagen (if using), and lecithin (if using)—the tomato paste, the remaining 3 tablespoons vinegar, the onion powder, salt, liquid smoke, cumin, and nutritional yeast. Hold the lid down tightly and whiz until smooth, then add it to the soup pot along with the remaining 2 cups boiled water. Stir together, taste, and adjust the flavors to “own it.” Bring it to the perfect serving temperature, then start filling up your hungry crowd
From Trim Healthy Table~ Introduction Continued...
You get to have seconds of this bisquey boy and the firsts don’t need to be dainty, neither! Part of the trick here is being able to use beef in an E chili (thanks to our rinsing method described in the directions), so there is nothing diety tasting or feeling about it. I’m not saying you can’t use turkey, but I prefer grass-fed beef or venison for the heartiness factor. This makes more than my usual Trimmy Bisques, ’cause this one is for big eaters and big potlucks and big backyard barbies and big leftovers for quickie lunches. It’s thick ’n’ hearty like that good ol’ canned Hormel Chili that hardworkin’ men with big ol’ farm boots swear by. After supper tonight, you can close the kitchen and turn off the light ’cause all the bellies will be good and stuffed. I’m not apologizing that you’ll be making beans from scratch here. It is another part of the “trick” for the hearty texture of the soup. Don’t be put off by that because this is a cinch. If you want a chili using beans from a can, Pearl has a couple in the crockpot chapter (page 76), but if you skip mine, scared of one little extra step, you’ll be missing out. Game’s on, and it is finally time for me to win the chili competition. I’ll admit her chili from our first book beat mine (she rubs that in my face a lot), but “Tricked-Out” ain’t going down!
MAKE A FAMILY MEAL:
NOTE: Don’t freak out. This amount of salt is perfect for this huge batch of chili, and Mineral Salt is good for ya!