Jordan quickly made his own take on it, and we began making it so frequently, it needed a text abbreviation. Owen began calling it “JBC” for Jordan’s initials "JB" and "Chili", and the name stuck. For us and our friends, JBC is synonymous to some really good chili, shared with family and friends. What you’ll find about JBC, as with most chili recipes, there is no wrong way to make it, and you never make the same batch twice.
Jordan’s Classic Recipe (JBC)
(PREP TIME 20 MINUTES, COOK TIME 60 MINS- 80 MINS, MAKES ABOUT 9 SERVINGS (OUR FAVORITE LEFT OVERS OF ALL TIME!):
*** The only warnings I’ll give are use way more veggies than you think, as they shrink down to about half their size.
1) Chop your veggies (I'm a fan of diversity of sizes, but if you want consistency, use food processor). I usually prepare:
(PREP TIME 20 MINUTES, COOK TIME 60 MINS- 80 MINS, MAKES ABOUT 9 SERVINGS (OUR FAVORITE LEFT OVERS OF ALL TIME!):
*** The only warnings I’ll give are use way more veggies than you think, as they shrink down to about half their size.
1) Chop your veggies (I'm a fan of diversity of sizes, but if you want consistency, use food processor). I usually prepare:
1 Red Onion
2 Green Bell Peppers
2 Red Bell Peppers
2C Mushrooms, Chopped
2 Long Carrots
1 Medium-Sized Italian Squash
4 Garlic Cloves
3) Once all your veggies are in there, and smelling great it's time to add yoursauce! I normally use:
6) Turn down and simmer on low heat. Just like our man Khawi Leonard, you’re gonna be classy and take your time, but keep your defense up. Don't let it stick to the pot! Approximately 20-30 minutes, stirring and taste testing as you go.
Keep in mind the longer you cook, the thicker, more viscous your chili is going to be. We like to take our time and let all those flavors release. Taste test it here and there and add whatever you think it needs!
It's over when you think it's over! And to us, it's done when it's just like a thick soup, or when the vegetables are all soft.
Eat JBC with your favorite rice, quinoa or orzo pasta (or any other type). Sometimes it's fun to stir in (2-3C) of whatever you chose into the pot. That way it thickens up a bit more.
7)Add your favorite toppings:
Avocado
Cilantro
Green Onions
Siracha Sauce
Vegan Cheese
Vegan Sour Cream
You can even make it into a taco (because we live in Texas) or use Pita bread.
------------------------------------------------------------------------------------
SPICES:
Dial in your attention here, this is where it gets serious! All spices to taste depending on how hot/hearty/salty or spicy you like it.
These are my favoirtes:
Cumin: (2-4 TABLESPOONS) that’s right, the big boy spoons. This is the main mojo of this chili, if you don’t like cumin, sorry for wasting your time, and definitely don’t ever move to a place primarily occupied by Mexican restaurants.
Oregano: (1-2 TABLESPOONS) another highly underrated chili component, pairs nicely with the other flavors in this chili
Chili Powder: (2-3 TEASPOONS) classic chili flavor. All your meat eating friends with muted taste buds think this is the only spice in chili.
Cayenne Pepper (1-5 TEASPOONS) this is the main kicker of the dry spices, so start with just 1 and work your way up.
Habanero Pepper (use your own judgment) Keep in mind the longer you cook these the hotter it will be, and if you do not properly remove all the seeds it will be much, much hotter
However, experiment with what you like! Don't forget about these other spices:
Coriander
Paprika
Tumeric
Thyme
Sage
Parsley
Curry
------------------------------------------------------------------------------------
INFORMATION:
Beans: (Approximately 65-80 ounces cooked). You can cook ahead of time or use organic, low-sodium canned beans (preferably at least 3 kinds, 4 or 5 is not out of the question) We like to use black, pinto, red kidney and garbanzo
If you take this to the next level, it’s also common for us to put lentils and quinoa in, but we’ll stick to the basics for now.
Peppers: bell peppers (all colors), poblano peppers, habanero peppers (for extra spice, use sparingly)
Onions: Red and yellow is preferable, you can use white too
Carrots: carrots are extremely underrated in the chili game. They pair nicely with the beans and spices, but they are sweet, so don’t overdo it.
Squash: recommend using one of the smaller, softer squash varieties. You can cube these or shred/finely cut. Owen goes heavy squash, I go light on squash and prefer to increase portions of all else. O also uses broccoli too. There’s no wrong way to go.
Mushrooms: This is one of my favorite ingredients, any type works, but keep in mind how much they are going to shrink when cutting them. I love using mushrooms because when they cook, it basically forms a vegetable broth to cook everything else in, just after everything else has had time to be seared. A lot of people don’t like the texture of the mushrooms, it gives it a semi-meaty consistency if you cut them correctly. I would stick to the other ingredients before adding mushrooms, this is more of an advanced technique.
Garlic: tons of garlic! How ever much you think you would like in there, double it! I usually use about 1.5-2.5 average sized bulbs of garlic. If you don’t like garlic, start with half a bulb (about 4-5 cloves).
Tomatoes/tomato paste: O and I make our own tomato sauce, it’s super easy, but if you go store bought, that’s fine too. I also like throwing in a few cubed tomatoes. This allows for a timed flavor release, and I’m a huge fan of texture and flavor diversity.
*** Like I said earlier, never made this the same way twice…here are a couple of examples of how it turns out:
2 Green Bell Peppers
2 Red Bell Peppers
2C Mushrooms, Chopped
2 Long Carrots
1 Medium-Sized Italian Squash
4 Garlic Cloves
*** Seriously, you can not go wrong with anything, or any amount! Choose your favorites, or whatever you have laying around (or frozen veggies you need to get rid of, like peas.
2) Once cut and chopped, add your veggies to a large pot on Medium Heat. (Biggest, baddest pot you got!). Add veggies in order of hardness at two minute intervals. Let me explain: carrots are hardest, and go first, followed by peppers and onions, followed by squash and mushrooms.
*** The pot should be at least half full at the start, preferably 2/3 to 3/4 filled with veggies. Saute everything for about 10 minutes total, if you go 15-20, no bigger.
2) Once cut and chopped, add your veggies to a large pot on Medium Heat. (Biggest, baddest pot you got!). Add veggies in order of hardness at two minute intervals. Let me explain: carrots are hardest, and go first, followed by peppers and onions, followed by squash and mushrooms.
*** The pot should be at least half full at the start, preferably 2/3 to 3/4 filled with veggies. Saute everything for about 10 minutes total, if you go 15-20, no bigger.
3) Once all your veggies are in there, and smelling great it's time to add yoursauce! I normally use:
28oz Can of Fire-Roasted Tomatoes (Diced or Crushed, depending on how you like it-- You are welcome to blend it up, too). Or, blend up some ripe tomatoes!
4) Add your beans (drained and rinsed). We like to use:
2 Cans of Black Beans
1 Can of Pinto Beans
(Maybe 1 Can of Kidney Beans, if you want!)
Now, you probably need to add some liquid. You want your chili to be a bit runny at this time. So, add in some water, or vegetable broth-- Let's say 1/2C-1C to be safe!
Cook on high heat like you’re Randy Johnson flaming one by the batter (just make sure to not hit any birds, cause we love all animals!) Keep flaming til the inning is over, or you start to see the chili almost begin to boil.
4) Add your beans (drained and rinsed). We like to use:
2 Cans of Black Beans
1 Can of Pinto Beans
(Maybe 1 Can of Kidney Beans, if you want!)
Now, you probably need to add some liquid. You want your chili to be a bit runny at this time. So, add in some water, or vegetable broth-- Let's say 1/2C-1C to be safe!
Cook on high heat like you’re Randy Johnson flaming one by the batter (just make sure to not hit any birds, cause we love all animals!) Keep flaming til the inning is over, or you start to see the chili almost begin to boil.
Then turn down to low-medium heat, pull Randy and bring in the closer, Mariano Rivera! (We’re not Yankees fans, but I bet he makes a mean Panamanian chili).
5) Add in your spices. Don’t be scared. It’s like your Shaq in the lane, you were made to throw this beautiful blend down the bucket! See below for your options, and if you can handle the Heat as well as the Spurs can, don’t be afraid of bringing it! Stir in all the spices to get a consistent mix. Cook on this heat for about 10 minutes. See below for our favorites!
5) Add in your spices. Don’t be scared. It’s like your Shaq in the lane, you were made to throw this beautiful blend down the bucket! See below for your options, and if you can handle the Heat as well as the Spurs can, don’t be afraid of bringing it! Stir in all the spices to get a consistent mix. Cook on this heat for about 10 minutes. See below for our favorites!
6) Turn down and simmer on low heat. Just like our man Khawi Leonard, you’re gonna be classy and take your time, but keep your defense up. Don't let it stick to the pot! Approximately 20-30 minutes, stirring and taste testing as you go.
Keep in mind the longer you cook, the thicker, more viscous your chili is going to be. We like to take our time and let all those flavors release. Taste test it here and there and add whatever you think it needs!
It's over when you think it's over! And to us, it's done when it's just like a thick soup, or when the vegetables are all soft.
Eat JBC with your favorite rice, quinoa or orzo pasta (or any other type). Sometimes it's fun to stir in (2-3C) of whatever you chose into the pot. That way it thickens up a bit more.
7)Add your favorite toppings:
Avocado
Cilantro
Green Onions
Siracha Sauce
Vegan Cheese
Vegan Sour Cream
You can even make it into a taco (because we live in Texas) or use Pita bread.
------------------------------------------------------------------------------------
SPICES:
Dial in your attention here, this is where it gets serious! All spices to taste depending on how hot/hearty/salty or spicy you like it.
These are my favoirtes:
Cumin: (2-4 TABLESPOONS) that’s right, the big boy spoons. This is the main mojo of this chili, if you don’t like cumin, sorry for wasting your time, and definitely don’t ever move to a place primarily occupied by Mexican restaurants.
Oregano: (1-2 TABLESPOONS) another highly underrated chili component, pairs nicely with the other flavors in this chili
Chili Powder: (2-3 TEASPOONS) classic chili flavor. All your meat eating friends with muted taste buds think this is the only spice in chili.
Cayenne Pepper (1-5 TEASPOONS) this is the main kicker of the dry spices, so start with just 1 and work your way up.
Habanero Pepper (use your own judgment) Keep in mind the longer you cook these the hotter it will be, and if you do not properly remove all the seeds it will be much, much hotter
However, experiment with what you like! Don't forget about these other spices:
Coriander
Paprika
Tumeric
Thyme
Sage
Parsley
Curry
------------------------------------------------------------------------------------
INFORMATION:
Beans: (Approximately 65-80 ounces cooked). You can cook ahead of time or use organic, low-sodium canned beans (preferably at least 3 kinds, 4 or 5 is not out of the question) We like to use black, pinto, red kidney and garbanzo
If you take this to the next level, it’s also common for us to put lentils and quinoa in, but we’ll stick to the basics for now.
Peppers: bell peppers (all colors), poblano peppers, habanero peppers (for extra spice, use sparingly)
Onions: Red and yellow is preferable, you can use white too
Carrots: carrots are extremely underrated in the chili game. They pair nicely with the beans and spices, but they are sweet, so don’t overdo it.
Squash: recommend using one of the smaller, softer squash varieties. You can cube these or shred/finely cut. Owen goes heavy squash, I go light on squash and prefer to increase portions of all else. O also uses broccoli too. There’s no wrong way to go.
Mushrooms: This is one of my favorite ingredients, any type works, but keep in mind how much they are going to shrink when cutting them. I love using mushrooms because when they cook, it basically forms a vegetable broth to cook everything else in, just after everything else has had time to be seared. A lot of people don’t like the texture of the mushrooms, it gives it a semi-meaty consistency if you cut them correctly. I would stick to the other ingredients before adding mushrooms, this is more of an advanced technique.
Garlic: tons of garlic! How ever much you think you would like in there, double it! I usually use about 1.5-2.5 average sized bulbs of garlic. If you don’t like garlic, start with half a bulb (about 4-5 cloves).
Tomatoes/tomato paste: O and I make our own tomato sauce, it’s super easy, but if you go store bought, that’s fine too. I also like throwing in a few cubed tomatoes. This allows for a timed flavor release, and I’m a huge fan of texture and flavor diversity.
*** Like I said earlier, never made this the same way twice…here are a couple of examples of how it turns out:
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