Let’s get this in before it’s getting warm out! This rainy, windy, chilly weather absolutely calls for a chili. Lucky for me, I have a good friend that is a chef at the Red Rooster in Harlem, which happens to be one of my favorite restaurants. Rasheeda Purdie is a young and talented chef, making her way to the top relentlessly, and I’ve been following her success, knowing she’s a rising star. She also made an amazing crab chili for Black History Month, and was nice enough to send me the recipe, so of course I didn’t hesitate to make it for friends and family. We all loved it! It’s made with sour cream (if you know me, you know I’m obsessed with sour cream), and it’s packing some heat. Cook it with me!
What you’ll need:
- 2 lbs white kidney beans/Cannellini beans, soaked
- 3 onions, chopped
- 10 Serrano Chile peppers, diced
- 1 tbsp garlic, chopped
- 3 tbsp ground cumin
- 1/3 cup cilantro, chopped
- 1 tbsp Old Bay seasoning
- 2 tbsp oregano, chopped
- 1/2 tsp ground cayenne
- 1 tsp ground cloves
- 3 quarts Lobster or Chicken stock
- 12 oz white cheddar cheese, shredded
- 24 oz sour cream
- 1 lbs crabmeat or lump crab
- 1/3 cup olive oil
Wash the beans and cover them in water, 3 inches above the top, soak overnight.
Heat the oil in a large sauce pan. Sauté onions, chili peppers and garlic until translucent.
Add cumin, cilantro, oregano, cayenne, Old Bay seasoning and cloves. Add beans and stock to the mixture and cook until the beans are soft, about 2 to 3 hours. Add cheese, stirring constantly. Add the crab meat right before serving. Serve inside a boule, or with some fresh baked bread on the side.
(I ended up having to use dried cilantro and oregano, and it worked well, but please to use fresh if at all possible!)
For more info on the Red Rooster click here
Follow Rasheeda on Instagram: CookingForLucy