Bite-Me Chile

A bowl of chile is a thing of beauty. So what’s wrong with a triple dose of heat in your chile? This recipe combines three types of chiles into one big bite of zippy flavor and satisfying chile goodness. Read the chef’s tip to find out how to adjust the heat level.

1. On your mark . . .

   • Cut the tempeh into medium-size pieces and put into a 2-quart saucepan. Cover with cold water and bring to a boil over medium heat. Reduce the heat to low and simmer for 20 minutes. Drain in a colander and set aside.

   • Peel the onion, chop into medium dice, measure out 1 cup, and set aside.

   • Wash the parsley and cilantro, shake off any excess water, and dry by rolling in paper towels. Remove the leaves and discard the stems. Coarsely chop the parsley and cilantro together and set aside.

   • Slightly crush the garlic by laying the flat side of a chef’s knife on the clove and pressing firmly to break open the skin. Remove the skin, cut off the root end, and discard. Coarsely chop the garlic and set aside.

   • Slip on a pair of latex kitchen gloves. Remove the stem from the fresh chiles and cut in half lengthwise. Rinse under cold water and scrape out the seeds with the tip of a spoon. If you like the chile a bit hotter, leave in the seeds. Chop into small pieces and set aside. Rinse, dry, and remove the gloves.

   Get set . . .

   • Break the stem from the dried chiles and discard. Shake out any seeds, tear the chiles into small pieces, and place in a bowl. Add ½ cup hot water and set aside to soften. Wash your hands.

   • Combine the tomatoes, including the liquid, and the tomato-and-green chile combination. Measure out 3 cups and set aside.

   • Drain the canned beans in a hand strainer or colander. Rinse under cold water and set aside to drain.

   • Coarsely chop the tempeh and set aside.

   Cook!

   • Drain the dried chiles in a hand strainer or colander and pat dry.

   • Heat the oil in a 4- to 6-quart pot (with lid) over medium-high heat until hot but not smoking.

   • Add the onion and dried chiles and sauté for 4 to 5 minutes, until the onion is soft and translucent.

   • Add the garlic, tempeh, canned green chiles, chopped fresh chiles, chile powder, paprika, salt, cayenne pepper (if using), and the chopped parsley and cilantro. Cook for 5 minutes, stirring frequently to prevent sticking, until the tempeh has browned.

   • Add the 3 cups tomato mixture, beans, and water. Bring to a boil, decrease the heat to low, and simmer for 45 minutes with the lid slightly ajar.

   • Stir occasionally to prevent sticking. Add water if the chile becomes too thick, but avoid making it soupy. Taste the chile and correct the seasoning.

   • Serve hot, passing the scallions, onions, grated cheeses, sour cream, and yogurt on the side.