This is the recipe Sarah and I made for the 2020 Riverwest Co-op Chili Cook-off. It’s named after the Mayan maize god, Hun Hunaphu. All of the ingredients except hominy are fairly common and can be picked up at the Co-op.
This is the third or fourth time making this recipe and it has changed a bit almost every time. Additions to this version include orange juice and cinnamon.
Ingredients for Spice Blend
This is the spice blend used in the chili. Mix this up first. Adjust to taste.
- 2T chili powder
- 1T cumin
- 1T garlic powder
- 1T paprika
- 1T fenugreek leaves
- ½ T black pepper
Ingredients for Roasted Yams
You can roast the yams right before serving. After a couple days, they break down into mush. Deep frying might solve this but…
- 2 large (really large!) yams
- Spice blend
- 1/2 c coconut oil
Preparation of Roasted Yams
- Preheat oven to 420 degrees
- Dice yams into ¼ inch cubes
- Melt ¼ c of the coconut oil
- Add 2 teaspoons of the spice blend to the oil (save remainder of spices for chili)
- Toss yams in the spicy oil so that they’re evenly coated
- Roast in single layer on sheet tray for 30 minutes, stirring every 10 mins or so
Ingredients for Chili
- 2 large onions
- 2 red, orange, or yellow peppers
- 2-3 T of minced garlic
- 1 large cans of diced tomatoes, drained
- 2 large cans of hominy, drained
- 6 cups of cooked black beans
- 2 chipotle peppers in adobo
- 2T of the adobo sauce
- 6 cups of veggie stock
- 4T molasses
- 6 bay leaves
- 1T cocoa
- 1T cinnamon
- 1T liquid smoke
- Juice of one orange
Preparation of Chili
- Saute onion, peppers, and garlic i the remaining coconut oil
- Stir in diced tomatoes and hominy
- Add stock and bring to boil, stirring frequently
- Turn down to a simmer after a few minutes
- Stir in spices and liquid smoke
- Stir in black beans
- Simmer for approx. 30 mins. There should still be some liquid in the chili still. If not, add more veggie stock.
- Simmer until it looks thick enuff!
- Stir in the yams before serving. They’ll get pretty squishy come day two!
