Now I love my chili, and there are varies types of chili, I think I had made them all. Sometime you have to improvise when you don’t have all the ingredients you need and work with the local agricultural foods, this is my version of Greek Chili, a great winter soup.
Now the Greeks do not like their food too spicy, so the amount of spices can be modified to one’s personal taste.
- Beans – about 2 cups, use whatever beans you have leftover. In this photo I used pinto beans, white beans, black-eye peas. This can also be done with Cranberry beans!
- filtered water – about 1/4 above the beans, making this soupy.
- olive oil – 1st press, cold press, extra virgin, amount to your liking/for better results be generous.
- 1 large fresh tomato – chopped
- 2 Tbsp of tomato paste
- 1 large red onion – chopped
- 2 cloves of garlic – mined
- 1 green pepper – chopped
- 1 medium carrot – sliced
- 2 Laurel leaves
- 1 1/2 Tbsp oregano
- 1 tsp κύμινο – cumin
- 1 tsp red pepper flakes
- 1 1/2 paprika – choice of sweet/mild/hot
- and if you’re daring enough, add a little kick with a dash of cayenne
- sea salt & pepper to taste
- Finally add smoked salted pork (pastoxoirino or siglino), if you’re vegetarian, just leave this last part out.
- (optional) Greek cheese topping or one scoop of Greek yogurt.
- Soak your beans overnight, at least 8 – 12 hours.
- The following day, drain the water & rinse the beans, fill a pot the of beans with fresh water. Cook to full boil for 15 minutes, remove from heat, drain & rinse, then add fresh warm water to the pot of beans. Water should be 1/4 over above the beans. Set heat on high until boil, then lower setting to medium heat.
- Quick way: Add all the ingredients above to the pot of beans for exception of the “optional” items/salted pork if vegetarian. Other way: Add all the ingredients above to a skillet with olive oil for exception of the tomato paste, and “optional” items/salted pork if vegetarian; saute for 5 minutes then transfer to the pot of beans adding the tomato paste and salted pork.
- Cooking everything to a full boil and then lower the heat to a low setting, cover and cook for 4 to 5 hours checking the water level making sure it’s just above the beans. Stir every 20 mins.
- After cooking on a low setting for several hours, you can see the texture, taste and the water content of your chili making necessary adjustments to your liking. I personally like it more on the soupy side.
- Finally when it’s ready add to your bowl an optional choice of Greek cheese/a scoop of Greek yogurt as a topping.
- καλή όρεξη – Kali Orexi (Good appetite aka bon appetit)
Serves: 4 -5 people
Note: Your meat is best grass-fed, free ranged, supporting your local farmers.
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