| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
4 servings
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Ingredients
For the Chili
- ¼ cup vegetable oil
- 1 eggplant peeled and cut into cubes
- ½ teaspoon Salt
- Dash black pepper
- 1 yellow onion finely chopped
- 2 Carrots peeled and diced
- 2 tablespoons Tomato Paste
- 3 garlic cloves minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- 14 ounces canned whole tomatoes
- 15 ounces canned red kidney beans rinsed
- 14 ounces canned lentils rinsed
- 2 cups water
- ½ bunch green onions thinly sliced
- 1 tablespoon lime juice
- ¼ cup shredded cheddar cheese for garnish
- 1/4 cup sour cream for garnish
For the Tortilla Strips
- ¼ cup vegetable oil
- 2 teaspoons chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- 12 corn tortillas cut into strips
- ¼ teaspoon Salt
- ¼ cup vegetable oil for frying
Masters- Homemade Tortillas for Tortilla Strips
- 2 cups masa harina
- ½ cup hot water
- 1/2 teaspoon Salt
- Pinch cumin
- Pinch cumin
Ingredients
For the Chili
For the Tortilla Strips
Masters- Homemade Tortillas for Tortilla Strips
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Instructions
For the Chili
- In a large pot, heat 2 tablespoons of the oil over medium. Add eggplant, season with salt and pepper and cook, stirring occasionally, until softened and golden in spots, 5 minutes, transfer to a plate.
- Reduce heat to medium-low. Add the remaining 2 tablespoons oil, then add the onion and carrots to the pot and season with salt and pepper. Cook, stirring occasionally, until softened, 5 minutes. Add tomato paste and garlic, and cook, stirring occasionally, until tomato paste is lightly caramelized, about 3 minutes. Stir in chili powder, cumin, and oregano until well blended.
- Add tomatoes, kidney beans, lentils, the reserved eggplant and 2 cups of water. Bring to a boil over medium-high heat, stirring to release any browned bits from the bottom of pot. Cover, reduce heat to medium-low and cook, undisturbed, until eggplant is very tender, and flavors have melded together, 30 minutes. Uncover and stir, mashing some of the eggplant to create some creamy texture.
- Stir in the green onion and lime juice, taste and season with salt and pepper. Serve garnished with cheese and sour cream.
For the Tortilla Strips
- Stir ¼ cup oil and spices together. Brush one side of all the tortillas with oil/spice mixture, and cut the tortillas into strips.
- Heat vegetable oil in a large skillet over medium-high heat. You’ll need enough to fill the pan up to about ½”.
- Fry the tortilla strips in a single layer (working in batches) until crispy and golden, about 3-5 minutes.
- Remove with a slotted spoon and transfer to a paper towel lined tray. Sprinkle with salt while still warm.
Masters Only
- In a large mixing bowl, combine the masa harina and salt. Gradually add water and stir the mixture with a spoon until an evenly mixed dough begins to form. Use your hands to knead the dough for 2-3 minutes in the mixing bowl until it is smooth and forms a cohesive ball.
- Portion the dough. Use a small portion scoop to portion the dough into a 2-tablespoon ball, approx. the size of a golf ball. Then use your hands to roll the ball until it is nice and round.
- Press the dough balls. Place the dough ball between two pieces of parchment in a tortilla press. Then gently press the dough ball until it forms a 4- to 5-inch tortilla.
- Heat a non-stick pan over medium-high heat. Once the pan is nice and hot, gently peel the tortilla away from the plastic wrap and lay the tortilla flat in the skillet. Cook the tortilla for about 40-60 seconds per side, flipping it once speckled brown spots begin to appear on the bottom of the tortilla.
- Once it is cooked, transfer the tortilla to a tortilla warmer or a bowl wrapped in a clean kitchen towel, so that the tortillas do not dry out. Repeat with the remaining tortillas.
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