Bite-Me Chile
After an acting career spanning thirty years, Matthew Locricchio used his love of cooking to inspire young cooks to be confident in the kitchen. He was the author of numerous books, including a series of international cookbooks for children.
A bowl of chile is a thing of beauty. So what’s wrong with a triple dose of heat in your chile? This recipe combines three types of chiles into one big bite of zippy flavor and satisfying chile goodness. Read the chef’s tip to find out how to adjust the heat level.
- Servings 4
Ingredients
- .5 kg (1 pound) tempeh, any flavor
- 1 medium-size white onion
- 5 to 6 sprigs flat-leaf parsley
- 5 to 6 sprigs cilantro
- 2 cloves garlic
- 1 to 2 jalapeño or serrano chiles
- 1 to 3 dried ancho, negro, or pasilla chiles, depending on taste
- 411 g (14.5 ounces) can fire-roasted or regular chopped tomatoes
- 283 g (10 ounces) can Ro*Tel brand diced tomatoes and green chiles
- 439 g (15.5 ounces) can red pinto, great Northern, or black beans
- 3 tablespoons extra-virgin olive or safflower oil
- 113 grams (4 ounces) can chopped mild, medium, or hot green chiles
- 1 tablespoon chile powder
- 1 teaspoon smoked or regular paprika
- ½ teaspoon salt
- ½ teaspoon cayenne pepper (optional)
- 1 cup water, plus more as needed
CHILE FIXINGS
- Chopped scallions
- Chopped white or red onions
- Cheddar cheese or vegan cheddar, grated
- Monterey Jack or vegan Jack cheese, grated
- Sour cream or vegan sour cream
- Plain whole-milk yogurt or soy yogurt
*Chef’s Tip
Capsaicin, the oil in hot chilies, is something you don’t want on your skin — anywhere! Washing or rinsing your hands with water won’t remove it from your skin, where it will remain for hours and burn like the devil! The only way is to avoid it! Wear latex or light-weight clear plastic gloves throughout the entire process of cutting, cleaning, rinsing, chopping and cleaning of all work surfaces where the chili was prepared, and avoid touching your face and other sensitive skin.
Preparation
On your mark . . .
• Cut the tempeh into medium-size pieces and put into a 2-quart saucepan. Cover with cold water and bring to a boil over medium heat. Reduce the heat to low and simmer for 20 minutes. Drain in a colander and set aside.
• Peel the onion, chop into medium dice, measure out 1 cup, and set aside.
• Wash the parsley and cilantro, shake off any excess water, and dry by rolling in paper towels. Remove the leaves and discard the stems. Coarsely chop the parsley and cilantro together and set aside.
• Slightly crush the garlic by laying the flat side of a chef’s knife on the clove and pressing firmly to break open the skin. Remove the skin, cut off the root end, and discard. Coarsely chop the garlic and set aside.
• Slip on a pair of latex kitchen gloves. Remove the stem from the fresh chiles and cut in half lengthwise. Rinse under cold water and scrape out the seeds with the tip of a spoon. If you like the chile a bit hotter, leave in the seeds. Chop into small pieces and set aside. Rinse, dry, and remove the gloves.
Get set . . .
• Break the stem from the dried chiles and discard. Shake out any seeds, tear the chiles into small pieces, and place in a bowl. Add ½ cup hot water and set aside to soften. Wash your hands.
• Combine the tomatoes, including the liquid, and the tomato-and-green chile combination. Measure out 3 cups and set aside.
• Drain the canned beans in a hand strainer or colander. Rinse under cold water and set aside to drain.
• Coarsely chop the tempeh and set aside.
Cook!
• Drain the dried chiles in a hand strainer or colander and pat dry.
• Heat the oil in a 4- to 6-quart pot (with lid) over medium-high heat until hot but not smoking.
• Add the onion and dried chiles and sauté for 4 to 5 minutes, until the onion is soft and translucent.
• Add the garlic, tempeh, canned green chiles, chopped fresh chiles, chile powder, paprika, salt, cayenne pepper (if using), and the chopped parsley and cilantro. Cook for 5 minutes, stirring frequently to prevent sticking, until the tempeh has browned.
• Add the 3 cups tomato mixture, beans, and water. Bring to a boil, decrease the heat to low, and simmer for 45 minutes with the lid slightly ajar.
• Stir occasionally to prevent sticking. Add water if the chile becomes too thick, but avoid making it soupy. Taste the chile and correct the seasoning.
• Serve hot, passing the scallions, onions, grated cheeses, sour cream, and yogurt on the side.
Matthew Locricchio
IACP-winner Matthew Locricchio acted in film, television and on the West Coast and New York stage beginning mid-1970s. After a career spanning thirty years, Matthew decided to use his love of cooking to inspire young people to learn confidence in the kitchen. He is the author of several international cookbooks including a collection for younger cooks – The International Cookbook for Kids, The 2nd International Cookbook for Kids, and Superchef series. Older youth will enjoy Teen Cuisine and Teen Cuisine New Vegetarian, his last title. In April 2013 this book won the International Association of Culinary Professionals 2013 award as Best Cookbook for Children, Youth, and Family. He died at his home in New York City on January 9, 2019.
Courtesy photo
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