The main perk for this would be, I wouldn't have to keep an eye on the pot and stir it to keep it from burning. Cooking in the oven low for a longer period of time keeps things from burning, and it can also accentuate the flavors. While this isn't a great method for a quick meal after work, it does well for a day you are going to be around the house and have lots of other things to do (like baths and naps) then spend time laboring over the oven.
For my Roasted Chili I used:
- 10 lbs of tomatoes remaining crushed tomatoes
- three large onions slices
- four cups of sliced pablano and red peppers I picked from my parents pepper patch (say that ten times fast).
- 1 tablespoon of cumin
- 1-2 teaspoons of salt and chili powder each
- 1/2 teaspoon black pepper
- 1 tsp whole pepper corns
- I also like to add cinnamon and nutmeg to my chili so I added about a teaspoon each
I had never made chili this way, so I wasn't sure how it was going to turn out. It wsa about dinner time, when I pulled it out of the oven with the marinara. I felt like my roasted chili was too watery, probably because these tomatoes were more juicy then I had anticipated. I wanted to cook it down quickly, (because Ira and I wanted to eat!) so I put it on the stove top and brought it to a roiling boil to help it reduce.
On left, chili roasting in the oven and on right, chili reducing on the burner.
At this point I added:
- one small can of tomato paste to help the mixture thicken
- 1/4 cup of chocolate chips (Mexican style)
- 1/4 cup of raisins for fun flavor.
One way or the other, my roasted vegetarian chili was really good and super easy. I thought I was a genius for coming up with this. But no, as with all my great ideas, it has been done before. I am still a genius in my own mind, if only I didn't forget the beans!