Recipe By Nechama Norman
My sister-in-law Chaya Leah leads a very busy life as a mom, wife, and ultrasound technician. She has a long commute to work and a large crowd with hearty appetites to feed when she gets home.
This favorite go-to meal suits her busy lifestyle. She makes a large amount in a pareve pot and freezes it in batches. She then has the option of serving chili burgers or chili hot dogs, or incorporating the beans into a dairy dinner, as shown here.
Yield: 3 quarts
Heat oil in a large sauté pan over medium heat. Add onion and pepper, and sauté until soft, five to seven minutes. Add garlic, and sauté an additional two to three minutes.
Add bay leaves, chili powder, Italian seasoning, cumin, brown sugar, and coffee, and mix. Add tomato sauce, water, and beans, and bring mixture to a boil. Lower heat and simmer for 45 minutes.
Serve chili over rice, in taco shells, or in tortilla wraps with a dollop of plain Greek yogurt, chopped scallions, and a sprinkling of cheese.
If you want to cut down on your salt intake, try using dry beans instead of canned beans. For every one cup of dry beans, add about three cups water and soak overnight. Drain and rinse, then cover with about two inches water over the top of the beans. Bring to a boil and then lower heat and simmer until soft, about 45 to 90 minutes. Add salt to flavor only after the beans are tender. Use in recipes as directed. Cooked beans can also be frozen in batches.
