One of my favorite and now-defunct restaurants, The Normaltown Cafe, stocked all of its tables with pepper juice, right next to the usual suspects of salt, pepper and Tabasco. This is one of the many things to love about the South. Normaltown Cafe was the master of the meat and three, and it was nearly impossible to eat there without ordering their beautiful (and gas-inducing) cabbage. The cabbage became spectacular when it was drowned in the pepper juice. I was known to upend the juice over my plate and squirt everything but the cobbler.
BLACK BEAN CHILI, serves 6 -8
- 2 Tbs extra-virgin olive oil
- 1 onion, chopped
- 3 poblano peppers (or 1 bell pepper), seeded and chopped
- 1 jalapeno pepper, seeded and chopped
- 1 clove garlic, minced
- 2 cans black beans, drained and rinsed
- 1 can garbanzo beans, drained and rinsed
- 1 can corn, drained
- 1 can Mexican-style diced tomatoes, liquid included
- 2 cups vegetable broth (or water)
- 1 Tbs hot sauce
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp kosher salt
- 1/2 tsp oregano
- Heat the oil in a large heavy pan over medium heat.
- Add the onions and saute until the onions are translucent, about 5 minutes.
- Add the peppers and saute until tender, about 3 minutes.
- Add the garlic and sauté for another 30 seconds.
- Add the remaining ingredients and bring to a boil.
- Reduce heat, and simmer for 20 minutes or until thick.
- Serve with grated cheese, sour cream, and extra hot sauce, if desired.