¼ cup lard or oil of your choice
1 pound eggplant (1 medium), peeled and cut into ½-inch cubes (6 cups)
Kosher salt and black pepper
1 small onion, finely chopped (about 1 cup)
2 small carrots, peeled and cut into ¼-inch dice (1 cup)
2 tablespoons tomato paste
3 large garlic cloves, minced
1 tablespoon pure chile powder (such as ancho, chipotle or a mix)
1 teaspoon ground cumin
½ teaspoon dried oregano
1 1/2 cups fresh diced tomatoes
2-3 cups cooked farm beans
¼ cup thinly sliced green onions, plus more for garnish
1 tablespoon lime juice
2 cups water or broth
1 lb ground beef (optional)
Sour cream, grated Cheddar, sliced jalapeños and tortilla chips, for topping (optional)
INSTRUCTIONS
- In a large Dutch oven, heat 2 tablespoons of the lard/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.
- If using ground beef, add a little more lard/oil, ground beef, season to taste, and cook through. Remove.
- 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 chile powder, cumin and oregano until well blended.
- Add tomatoes, beans, the reserved eggplant, ground beef if using, and 2 cups of water or broth. 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 scallions and lime juice; taste and season with salt and pepper. Divide chili among bowls and garnish with more scallions. Finish with any of the optional toppings and serve warm.
