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Recipes

Chili Smith Recipes.

Fall Pumpkin Chili Instant Pot

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Fall Pumpkin Chili Instant Pot Recipes

Ingredients

  • 1 onion chopped
  • 4 cloves garlic minced
  • 2 sliced carrots (in rounds)
  • 1 bag of frozen organic corn
  • 2 bell peppers sliced (I used red and yellow)
  • 2 tablespoons Chili Smith chili seasoning
  • 2 teaspoons Berbere spice
  • 4 cups vegetable broth (more or less depending upon how thick you like your chili)  Use a no oil added brand.
  • 1 1/2 cup Chili Smith Snow Capped Beans (cooked)  I cooked mine in the Instant Pot.
  • 15 ounce can of organic pumpkin puree 
  • 1 tablespoon miso 
  • 1 teaspoon liquid smoke
  • 2 teaspoons smoked paprika

Directions

  • In the Instant Pot, sauté the onions and garlic for about one minute.  I sauté in vegetable broth.
  • Add in the carrot and bell peppers and sauté a few minutes more until soft and cooked through.
  • Add in the spices and stir until all the veggies are coated in the spices. Continue stirring and cooking the spices for a few minutes.
  • Add in the bean, miso, broth and pumpkin puree and stir to combine. 
  • Set Instant Pot on slow cook for about 10 minutes.  Let the pressure naturally release and serve it when you are ready.
  • I like a thick chili so I only added about 1 cup of broth. 
  • Gordon Ramsey always suggests tasting before serving and maybe adding more spice. 
  • I served the Fall Pumpkin Chili in two small cooked pumpkins, about the size of an acorn squash.  

I cooked the pumpkins in the Instant Pot.  I added 1 cup of water to the liner of the Instant Pot. I set them both on the trivet in the Instant Pot.  I manually set the pressure on high for 11 minutes. 

Notes

  • This Fall Pumpkin Chili is pretty thick, so feel free to thin it out with some vegetable broth.
  • Any Chili Smith bean you enjoy in chili will work in this Fall Pumpkin Chili Instant Pot recipe.

Flageolet Beans with Rosemary and Thyme

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Flageolet Beans Basil

Ingredients

  • 12 ounces dried flageolet beans
  •  6 garlic cloves, peeled
  •  2 teaspoons kosher salt
  •  2 teaspoons finely chopped fresh rosemary leaves, plus sprigs for garnish
  •  2 teaspoons finely chopped fresh thyme leaves, plus sprigs for garnish
  •  2 carrots, peeled and cut into 1/2-in. slices on a diagonal
  •  About 2 tbsp. extra-virgin olive oil
  •  1/4 cup roughly chopped flat-leaf parsley, divided

Directions

Put all ingredients including 2 tbsp. oil but not the sprigs or parsley in a 4- to 6-qt. slow-cooker. Add 5 cups boiling water and stir. Cover and cook until most of liquid is absorbed and beans are very tender, 2 1/4 to 3 hours on high or 4 to 4 1/2 hours on low.

Stir in 3 tbsp. parsley. Transfer to a serving dish and drizzle with more oil. Garnish with rosemary and thyme sprigs and remaining 1 tbsp. parsley.

Note: Nutritional analysis is per main-dish serving. Servings Serves 4 (8 or 9 as a side)

I cooked these on high in the crock pot and almost all the liquid was gone at the end of the time. I just added back a lot of water and stirred well. These came out much creamier than the picture and were delicious!

 

Amount Per Serving

Calories 365
Calories from Fat 19
Total Fat 7.9g
Saturated Fat 1.2g
Cholesterol 0.0mg
Sodium 787mg
Total Carbohydrate 56g
Dietary Fiber 14g
Protein 21g

Dutch Oven Chil Cowboy Beans by Chili Smith

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Preparation:

  1. 14 oz package of Chili Smith Heritage Beans – we like Jacob’s Cattle Gold or maybe Tiger Eye. 
    – Rinse the beans and then soak them for eight to twelve hours in lots of water.
    – Drain the soak water, add a little salt and fresh water to a level just above the beans and bring to boil. Reduce to simmer for 40 minutes or an hour until tender to the touch.
  2. One pound of Bacon Ends and Pieces diced fine.
    – Sautee in a heavy bottom pan – we like cast iron.
  3. One large Onion – Margaret found natural green onions – we use yellow, red, or sweet
    – Dice in ¼ inch pieces and add to bacon until clear.
  4. 3-4 Garlic Cloves or one tablespoon of diced garlic
    – Add to batch and continue sautéing
  5. Add drained beans to mix – some cooks save the cooked beans water for other uses.
    – Fold all together and add sauce.

Sauce:

  1. One – 18 oz bottle of BBQ Sauce – we used KC Masterpiece KC Flavor – I like Stubbs Original brand as well.
  2. 1 or 1 ½ cups catsup
  3. 1 cup honey
  4. ¼ cup Dark Molasses
  5. Kosher or Himalayan Salt, Cracked Pepper, Garlic and Onion Powder to taste

If you like spicy – add some chili powder or crushed jalapeño peppers – I like to add that later for individual taste.

Stir the sauce into the beans and bacon mix and keep at simmer temp or just below for several hours with a lid on.

This can go in an oven at 200 degrees or over coals and covered with soil in a Dutch oven.

Can be served right away and/or refrigerated for great flavor blending.

This can freeze for use later.

You will find a dark, very fragrant, sweet and sour BBQ flavor that is incredible as a side dish with Burgers, Hot Dogs or all by itself for Fourth of July Parties and summer outings.

This will produce about one-half gallon of beans. For larger gatherings simply use a 28 oz package of beans and double the balance of ingredients.

Cowboy Up!

Wade and Margaret were from pioneering families in northern California and like many of the ranchers – then and now – they took their cattle from the valley to the higher elevations of the Sierra Mountain Range during the summer. There is less heat and still, plenty of nutritious green grass and cool, clean snowmelt water in the mountains east of Jonesville long after the grasses of winter and spring had dried in the valley.

Their summer home was an old mountain cabin in a beautiful meadow right on the path the stagecoach had taken years before. The barn and cottage had served as the changing station for horses pulling the stages and livery wagons up the Sierra. This was not an overnight destination in the old days of California – that was the Jonesville Hotel – this was a place to break while the hands changed horses for the next pull on the way towards Reno.

We always looked forward to visiting them because of the history and stories that were shared. Margaret was superb at fly fishing and Fresh Mountain Rainbow Trout were a steady part of their diet as was venison from the deer in the area. They had no indoor plumbing, electricity, propane or anything other than what was used in the days of the stagecoach station.

It was a very cool place to visit, and Wade and Margaret didn’t get many visitors on this all-but-forgotten dirt road. Their days consisted of doing all the chores necessary to live in a remote location and when not tending to cattle and other livestock, there was a small garden patch where fresh vegetables grew when the deer didn’t eat them! Shopping in a town was not even a weekly occurrence so when friends would come with the mail, we always knew to throw in some special items from town!

These were competent, self-sufficient and self-reliant people. There was nothing they could not do and they were great teachers and fun to be around.

After spending the day on horseback or moving some bales of feed from the barn for horses, milking to make butter (and that wonderful, rich, unpasteurized liquid that becomes milk), gathering and splitting wood for the stove and fire, gathering berries that grew naturally (“keep an eye out for the bears” Margaret would warn as we left with our pails…) or picking tiny little apples off trees planted by the original stagecoach workers and then making incredible jams and fresh pies made for big appetites! Oh, what appetites!

One of the staples always on hand was dried beans. Margaret made soups, chili, salads and seemingly everything with beans – and were they ever delicious! There was an outdoor cooking area on warm days and a place to gather around a nice fire on cool evenings and an antique wood-burning stove and oven in the cabin kitchen. What beautiful breads, pies, cobblers, and cakes came out of that thing! Always, always, there was a big cast iron Dutch oven keeping things hot or cooking something wonderful and often that was a simple dish that included beans. That heavy cast iron pot and a metal coffee pot seemed to be ready all the time.

Many times, those ovens were filled with “left-over’s” from other meals and – as cast iron will – took on a unique flavoring, and always good! Frontier cooks just learned to spice, blend and mix to create healthy, filling and deliciously long lasting meals! And the aroma?! Oh, my!

Well, this recipe is based on my memory of those days. It is simple, flavorful, and nutritious and gets better with age! It reminds me of that sweet couple and glorious times of old. Enjoy!

Spicy Black Valentine Bean Tacos by Mike S from Folsom, CA

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Cooking Beans:

  • 1 lb. Chili Smith Black Valentine Beans
  • 1 tbsp. sea salt or (Sriracha Salt) or mix
  • 1 tsp. black pepper
  • 1 ½ Tbsp. ground cayenne pepper
  • 3 cloves minced garlic
  • 1 chopped Jalapeño pepper
  • 1 tbsp. Italian mixed herbs (Oregano, Thyme, Sage, Basil, Rosemary)
  • 1 lime – squeezed lime juice

Taco Fixins:

  • Corn or flour tortillas
  • Avocado – sliced
  • Sliced cherry tomatoes
  • Sliced or chopped red onion
  • Sliced Jalapeño pepper
  • Salsa or taco sauce
  • Grated Cheese (Or your favorite Vegan cheese)

Soak beans in water for 24-36 hours:

  1. Cover with water and bring to boil
  2. Add ingredients and simmer for 3-4 hours or until beans are tender
  3. Keep liquid covering beans – Stir occasional and add water if needed to cover beans
  4. Taste for added salt or additional cayenne powder
  5. Best if refrigerated overnight and re-heated

Prepare Taco fixins for taco assembly.
Fry corn and flour tortillas in Olive oil until slightly crispy but pliable.
Assemble your taco and enjoy!!
Delicious!!

HOPPIN’ TWY

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A take on the Hoppin’ John recipe.  Hoppin’ John is a staple recipe for good fortune every New Year.  Protein and fiber packed! 

INGREDIENTS

  • 1 bag of Chili Smith Green-Black Eyed Beans
  • 1Tablespoon chopped dried onion
  • 1 T Kirkland No Salt Seasoning
  • pinch of cayenne pepper
  • 2 teaspoons Chili Smith Big Sur Three Peaks seasoning
  • 2 bay leaves
  • 2 Tablespoons Garbanzo Bean Miso

 

DIRECTIONS

Surprise:  I DID soak these peas overnight.

“Peas (BEANS) porridge hot, peas porridge cold, peas porridge in the Instant Pot, they aren’t nine days old!”

I drained the soaking water, then put the peas in the Instant Pot. I added all the remaining ingredients and cooked the beans for 22 minutes.  Let the pressure release naturally.

I served it over Chili Smith Organic Chico Brown Rice. 

I like my greens raw, so I lined my serving bowl with a mix of greens. However, you could add your favorite greens to the cooking beans about two minutes before serving.

So in my serving bowl, I lined the bowl with greens, then rice, then Hoppin Twy and then my new favorite Salsa!

Chili Smith Beans and Greens Artichoke Dip

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Chili Smith Beans and Greens Artichoke Dip

Notes on dish… Just finished making this.  It looks and smells delicious.  Here’s the recipe I made up.  Next time I will make it using ALL beans.  I used cashews this time because I wanted some beans for the second batch of cookies and some beans to show the consistency of how I cooked them so that I could show everyone how creamy they were for the dip.

Ingredients:

  • 1/2 cup dried chopped onion (or small chopped onion)
  • 3 cloves garlic – chopped
  • 1/2 cup roasted red pepper – diced
  • 1 Tablespoon chopped Jalapeno slices
  • 1 tsp Chili Smith Outlaw Seasoning
  • approximately 5 cups Power Greens – chopped
  • 1 can artichoke hearts – chopped
  • 2 cups Chili Smith White Eye Beans (cooked and drained)
  • 1 1/2 cup soaked cashews (use all beans if avoiding nuts)
  • 1/2 cup Nutritional Yeast 
  • 1 T Chili Smith California Balsamic Lemon Vinegar
  • 1/4 – 1/2 cup water
  • Brad’s Kale Chips (crushed)
  • Chili Smith Twyla approved Crackers
  •  

Instructions:

  • Preheat oven to 375 degrees.
  • Sautee onions in water for approximately 2 minutes.  Add garlic, roasted red pepper, Jalapeno, and seasoning.  Cook for approximately three minutes. Add Power Greens and cook until wilted.  Set aside.
  • In blender (I used a VitaMix), process until smooth beans, cashews (if using), Nutritional Yeast, vinegar and water.  
  • Then add sauteed greens mix to blender and process for about 30 seconds or desired consistency.
  • Pour mixture into oven safe baking dish.  Top with Brad’s Kale Chips and bake for approximately 22 minutes.
  • Serve with Chili Smith Twyla Approved Crackers

 

Post Notes:

As most of you know; when I am preparing dishes for a cooking demo, I tend to use LESS spices than I normally would because everyone’s level of spice tolerance is different.  It’s much easier to add more Jalapeno, Srirachi Sauce, etc. than it is to take it out. So please, if it’s not spicy enough for you – add more. 

Another note:  This would be so good on top of a pizza crust!

Vegetarian Cassoulet Melissa R.at Epicurious

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  1. For cassoulet
    1. 3 medium leeks (white and pale green parts only)
    2. 4 medium carrots, halved lengthwise and cut into 1-inch-wide pieces
    3. 3 celery ribs, cut into 1-inch-wide pieces
    4. 4 garlic cloves, chopped
    5. 1/4 cup olive oil
    6. 4 thyme sprigs
    7. 2 parsley sprigs
    8. 1 Turkish or 1/2 California bay leaf
    9. 1/8 teaspoon ground cloves
    10. 1 pound pre-cooked Chili Smith Cannellini beans, Hutterite Soup, Green Flageolet, or Tarbais Of Lodi
    11. 1-quart water
  2. For garlic crumbs:
    1. 4 cups coarse fresh bread crumbs from a baguette
    2. 1/3 cup olive oil
    3. 1 tablespoon chopped garlic
    4. 1/4 cup chopped parsley

Preparation:

  1. Make Cassoulet:
    1. Halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well and pat dry.
    2. Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in beans, then water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.
  2. Make garlic crumbs while cassoulet simmers:
    1. Preheat oven to 350°F with rack in middle
    2. Toss breadcrumbs with oil, garlic, and 1/4 teaspoon each of salt and pepper in a bowl until well coated. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.
    3. Toss breadcrumbs with oil, garlic, and 1/4 teaspoon each of salt and pepper in a bowl until well coated. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.
  3. Finish cassoulet:
    1. 1. Discard herb sprigs and bay leaf. Mash some of the beans in a pot with a potato masher or back of a spoon to thicken the broth. Season with salt and pepper. Just before serving, sprinkle with garlic crumbs.

Yield Makes 4 to 6 servings Active Time 30 min Total Time 1 1/4 hr.

Per serving: 516 calories, 23g fat (3g saturated), 0mg cholesterol, 370mg sodium, 64g carbohydrates, 12g fiber, 16g protein

Cassoulet Chili Smith Family Foods

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Beans:

  • 2 Tsp. Butter
  • ½ cup onions, chopped
  • 1 cup celery, chopped
  • 2 lb. of our Chili Smith Hutterite, Tarbais Of Lodi, or Green Flagolet beans)
  • ½ tsp. Salt
  • ¼ tsp. Cayenne pepper
  • 16 cups water
  • 2 bay leaf

Meats:

  • ½ cup flour
  • ½ cup oil
  • 2 cup onions, chopped
  • 1 cup celery, chopped
  • 1 cup bell peppers, chopped
  • 1 cup carrots, chopped
  • 1 tsp. Salt
  • ¼ tsp. Cayenne pepper
  • 16 each duck confit, duck legs
  • 2 lb. Andouille sausage links cut into 16 equal portions
  • 4 cups chicken broth
  • 2 lb. Roasted duck, cut into 2-inch pieces

Gratine:

  • 1 ½ cups dried fine breadcrumbs
  • 1 cup grated parmesan6 Tsp. Parsley, chopped
  • 4 tsp. Essence, recipe follows
  • 4 Tsp. Olive oil

Garnish:

  • Chives, chopped
  • Crusty Bread

Beans:

  • 2 Tsp. Butter
  • ½ cup onions, chopped
  • 1 cup celery, chopped
  • 2 lb. of our Chili Smith Hutterite, Tarbais Of Lodi, or Green Flagolet beans)
  • ½ tsp. Salt
  • ¼ tsp. Cayenne pepper
  • 16 cups water
  • 2 bay leaf

Meats:

  • ½ cup flour
  • ½ cup oil
  • 2 cup onions, chopped
  • 1 cup celery, chopped
  • 1 cup bell peppers, chopped
  • 1 cup carrots, chopped
  • 1 tsp. Salt
  • ¼ tsp. Cayenne pepper
  • 16 each duck confit, duck legs
  • 2 lb. Andouille sausage links cut into 16 equal portions
  • 4 cups chicken broth
  • 2 lb. Roasted duck, cut into 2-inch pieces

Gratine:

  • 1 ½ cups dried fine breadcrumbs
  • 1 cup grated parmesan6 Tsp. Parsley, chopped
  • 4 tsp. Essence, recipe follows
  • 4 Tsp. Olive oil

Garnish:

  • Chives, chopped
  • Crusty Bread

Essence:

Yield 2/3 cup

  • 5 Tsp. Paprika
  • 4 Tsp. salt
  • 4 Tsp. Garlic powder
  • 2 Tsp. Black pepper
  • 2 Tsp. Onion powder
  • 2 Tsp. Cayenne pepper
  • 2 Tsp. Dried leaf oregano
  • 2 Tsp. Dried thyme

Method of Cooking:

Preheat the oven to 400 degrees For the beans: In a large saucepan, melt the butter. Sauté the onions and celery for 4 minutes, or until they are slightly wilted. Add the beans, salt, cayenne, water, and bay leaf and bring to a boil. Reduce heat to medium-low and cook until beans are tender and most of the water is absorbed about 2 hours.

For the meats: In a large ovenproof skillet, over medium-high heat, combine the flour and oil. Stirring constantly, make a medium brown roux. Add the onions, celery, bell peppers, carrots, salt, and cayenne. Stirring constantly, cook for 4 minutes or until vegetables are slightly wilted. Add the duck legs and sausages and cook for 3 minutes on each side. Add the chicken broth and stir the mixture until the roux and broth are combined and mixture thickens. Scrape the bottom and sides of the pot to loosen any brown particles. Bring to a boil. Add the beans and duck meat. Reduce the heat to medium-low and cook for 30-40 minutes.

For the Gratine: In a mixing bowl, combine breadcrumbs, cheese, parsley, Essence, and olive oil. Mix well. When the bean meat mixture is cooked, spoon the Gratine evenly over the top and bake for 10 minutes or until lightly browned. Spoon a serving of the mixture from the pan onto a plate and garnish with Essence, chopped chives, and crusty bread.

Chili Smith White Bean Pesto

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Ingredients:

  • 1/4 cup pine nuts
  • 2 cups mixed power greens: (kale, spinach, chard)
  • 1/2 cup packed basil leaves, plus a small sprig for serving
  • 3 garlic cloves, minced
  • 2 tablespoons fresh lemon juice
  • 1/4 cup nutritional yeast
  • 1 1/2 cups Chili Smith White Eye Heirloom beans, cooked
  • 1 – 16 oz. bag Chili Smith Ancient Agro pasta, cooked

Directions

Put the pine nuts into a small skillet and place over medium heat. Cook, stirring often, until the nuts are toasted – about 5 minutes. Remove from heat and cool completely.

Add the pine nuts, power greens, basil, and garlic to the food processor and pulse until finely chopped.

Add the lemon juice and nutritional yeast, and process until well combined.

Add the Chili Smith White Eye Heirloom beans and blend until smooth, scraping down the sides of the bowl as needed.

Toss with Chili Smith cooked pasta.

Here is how I cooked the pasta in the Instant Pot:

1 lb Chili Smith Ancient Agro pasta
4 – 5 cups water

Instructions

Put pasta and water in the Instant Pot. Close the Instant Pot lid and set the valve to Sealing position. Press the “Manual” button and set the time to 1 minute. When it finishes cooking, let the Instant Pot naturally release the steam for 5 minutes, then quick release the remaining steam. I placed a kitchen towel over the vent.

Steve’s Ham Bone Healthy Soup by Chili Smith

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Note – This soup can be made with any Chili Smith Heirloom bean, and with or without meat.

Meat and Beans:

  • 1 pound Chili Smith Christmas Lima heirloom beans – presoak 8 – 12 hours in clear water – no salt or seasoning.Rinse and place in heavy bottom pot or pressure cooker with ham bone, ham shanks, ham hocks (or lamb!)
  • 1 quart water – make sure beans are covered
  • 1 Bay Leaf
  • 1 tablespoon Chili Smith Soup Seasoning – Garlic, Lemon Pepper, Oregano, Cumin, Dry Mustard, Salt and Paprika
  • Bring to boil or to 10 pounds pressure and reduce heat to simmering. Cook until tender – approximately 2 hours traditional or 15 – 20 minutes pressure While that is cooking…

Soup and Veggies:

  • Large heavy bottom pot – heat
  • 1 – 2 tablespoons Olive Oil – we like chipotle infused
  • 1 cup each diced sweet and red onion
  • 1 diced shallot

    Lift onions and mix with oil – cook until translucent

  • 1 each – Turnip, Yam and Sweet Potato– peeled and diced in 1” cubes or smaller
  • 2 cups – Summer Squash – I like the already prepared from Mann or Raley’s
  • Lift from bottom of pot to coat with onion/oil mix – WHEN all oil is absorbed…
  • 1 cup Organic Vegetable Broth – OR – beer – we like whatever is local…
  • Stir well and cover and allow steaming for five minutes…
  • 2 tablespoons Chili Smith Soup Seasoning – stirred into 1 cup additional broth – add to veggies and allow to come back to boiling
  • Cook at simmer until veggies are getting softer – NOT – fully cooked…
  • 1 medium (303 size) diced tomatoes in sauce – add entire can and sauce to pot and stir
  • Allow to return to simmer, stir well, cover and shut off until beans and meat are ready…

Blend:

  • Add meat and beans to soup pot – aren’t you glad you got a BIG one now? – and turn gently from bottom.
  • Bring back to simmer and allow to gently cook for 15 minutes or more until everything is ready!
  • Add a little moisture – water or broth – if needed
  • DO NOT overcook!

WAIT!:

It is ready to eat and will be delicious now, but will be even better after is has chilled and rested in the refrigerator overnight.

Toppings:

Sour cream, Corn or Tortilla Chips, Diced Green Onions or jalapeños, Sharp Cheddar Cheese – shredded and excellent with fresh Cornbread…

Leftovers:

Freezes very well or can be refrigerated for several days for ‘grab and heat’ quickie meals.