Sweet Potato Mash
– 1 1/2 lbs of sweet potatoes
– Coarse Kosher Salt
– 1 tablespoon of maple syrup
– 1 lemon
– Boil 1 1/2 Pounds of peeled sweet potatoes for 30 minutes.
– Remove the sweet potatoes from the boiling water and add honey and maple syrup. Blend together.
– Salt to taste, add more honey if needed. and blend together in a blender or in a pot with a hand blender. Salt to taste
– add a teaspoon of lemon juice to taste
How to read this recipe:
Look at all ingredients for Veracruz Sauce, Tomato Sauce, and prepare them all as dictated before starting. This chili is a combination of veracruz Sauce, Tomato sauce, and toppings together.
Follow the order as written.
If you need more salt flavor, add more miso, soy sauce, or salt before serving.
Needs: Stovetop burner
8 Roma tomatoes (optional) sliced in half with cores removed
2 Red Bell peppers – Deseed and cut into large halves
2-3 Jalapenos – Deseed if you don’t like spicy
1 large yellow onion (or 2 small ones) – Cut in half
– OPTIONAL: On your stove top burners, place the jalapenos, tomatoes (optional), onions, and red bell peppers over the flame. Place until relatively charred and blistered then rotate. Repeat until there is decent blistering over each ingredient. Reserve the veggies on the side
Note: Please open your windows and allow the air ventilation to prevent your home from becoming too smokey.
Tomato Sauce (cook both Pot and Sautee Pan at the same time)
Needs: One large stock pot for chili, one sautee pan for garlic
1 large can of crushed tomatoes/whole peeled tomatoes/diced tomatoes
1 spoonful of tomato puree
6 – 8 cloves of garlic crushed and minced
3 – 5 tablespoons of olive oil (enough to coat the bottom but not drown ingredients in 2 pots)
3 – 5 large spoonfuls of miso paste
2-3 Bay leaves
Needs: Large Pot w/ Lid
– Pour some of the olive oil into the sautee pan
– Pour reserved ingredients in and cook
– Add spoonful of tomato puree
– Cook for 5 – 10 minutes on high heat. Mix the veggies
– Add can of tomatoes, add a lid. When it start bubbling, mix and lower to medium heat
– Add your miso (Remember, if you want more salt, you can always add more miso, soy sauce, and salt later)
– Set aside your pot off the burner onto a stable platform.
Needs: Sautee pan (Do this while waiting for those 5 – 10 minutes in the instructions above)
– Add some olive oil into a pan and place on medium heat
– Add your garlic
– Wait until the garlic is browned
– Pour the olive oil and browned garlic into the large pot in the holding the chili in the instructions above
Needs: hand blender or blender
– Once you have combined the browned garlic from the sautee pan into the chili pot as noted the instructions above, move the entire pot onto a stable heat tolerant surface.
– Use a hand blender and blend the ingredients (you can pour the ingredients into a blender too)
– Return the blended ingredients to the chili pot and cook over medium heat.
– Add your bay leaves.
– 1-2 small cans of black beans (washed with cold water until it runs clear)
– 1-2 small cans of pinto beans (washed and dried)
– Optional: 4 Diced dried tofu (dou gan) blocks
– Add all ingredients into the large chili pot. Then place on medium high heat. When bubbly, reduce to low to medium-low.
– Stir and scrape the bottom to prevent burning.
– Cook and reduce for about 30 minutes to 1 ½ hours. If the chili can coat the back of a metal spoon, then it is ready.
– Taste repeatedly to see if the salt levels are correct. If it needs more salt, add salt or miso. If it needs less salt, add a touch of water.