By lynnski / LA on March 21, 2009
Photo by Dr. Jenny
Photo by Dr. Jenny
"Engine Co. No. 28, is a popular L.A. restaurant located in an historic building, which was constructed in 1912 as a Los Angeles Fire Department firehouse, which housed 2 engine companies. In 1912 LA's population was 400,000; and New Mexico and Arizona were being admitted into the Union. A trip to the restaurant, established in the 1980's has been called a "a big hug from America"; it serves American favorites and some history. Some cooking notes: although you can use canned beans equalling 4 cups, the restaurant uses dried beans starting with a one pound package which will yield about 4 cups of cooked beans. This chili is best when made one day in advance. The flavors develop better. When reheating, add water if necessary and heat slowly to avoid scorching. The recipe had been published in the Los Angeles Times, reader request column."
Serving Size: 1 (295 g)
Servings Per Recipe: 6
"Wow! This chili is fantastic! In fact, DH declared multiple times that this is his favorite vegetarian chili that he has tried so far on Food.com. That means this will be our new go-to chili recipe. We liked it so much yesterday for dinner that it was hard to say whether leftovers today for lunch were even better. Like another reviewer, I used 3 15-oz cans of black beans. The only modifications we made were to sub a New Mexico chili for the ancho (internet said this was an acceptable substitute) since we did not have ancho on hand and I omitted the sour cream/creme fraiche as I don't like sour cream on any of my chilis. We topped with sharp cheddar which was a great compliment. Also, when it came time to make the paste, the consistency was not paste-like, so we roasted two more chilis and added them to the blender. The consistency still did not look like paste, but this did not affect the overall consistency of the chili. In fact, I think we rather enjoyed double the roasted peppers and I will probably use 4 again next time I make this (it's possible maybe my dried chiles were just smaller than average, I don't know). Thanks for a really great chili recipe. Made for Sun and Spice 2013."
"Really delicious! I used three 15 oz. cans black beans and it still turned out really well. I usually toast my dried chilies on top of the stove. First I remove stems, seeds and veins and break the chilies into chunks, and then dry fry them in a frying pan, pressing down and flipping over with a spatula, until they change color. Then I soked them for 20-30 minutes in water, puree them and then strained the chili mixture through a wire mesh. I made a few minor adjustments but mostly made as directed. You sure don't miss the meat in this dish!"