Chili with masa harina dumplings

This recipe is modified from one at the Epicurious website.

I ignored the call for lamb in this recipe, used veg oil rather than lard. We thought the dumplings were way too delicate, will use less liquid next time. And there WILL be a next time - this is wonderful! I'd only ever made chili with a base of tomato, and this one does not use any tomato. I wondered if it would work. Oh yes, it definitely does. This dish is deeply flavorful, with a chili (pepper) base that's richer and more memorable than any tomato-based chili I've ever made. One bowl is incredibly filling, and yet it really is a healthy, even low fat meal. If you do not like heat, this is not your recipe, because I cannot imagine making the chili without 10 new mexican red chillies, and about 5 chipotles in adobo. I ate the one bowlful with great concentration, and was left suffused with warmth that began with taste and traveled beyond it.

For chili

* 10 dried mild New Mexico chiles (2 1/2 to 3 oz)
* 5 cups water or veg broth
* 1/2 pkg of soy curls, soaked and then drained
* 2 bell peppers, roughly diced (I used one each, red and green)
* 1 15 oz can of black beans, drained and rinsed. You could use kidney beans,garbanzos (chickpeas), or hominy - any would be great in this.)
* 1/2 teaspoon black pepper
* 1 1/4 teaspoons salt
* 3 tablespoons vegetable oil
* 1 large onion, chopped (2 cups)
* 4 garlic cloves, minced
* 2 Turkish bay leaves or 1 California
* 2 teaspoons ground cumin
* 1 1/2 teaspoons dried oregano, crumbled
* 1 tsp unsweetened cocoa powder
* 3 tablespoons finely chopped canned chipotle chiles in adobo

For dumplings

* 3/4 cup masa harina (corn tortilla mix)
* 1/4 cup all-purpose flour
* 1 teaspoon baking powder
* 1/4 teaspoon baking soda
* 1/4 teaspoon salt
* 1/4 cup chilled crisco
* 3/4 cup soy milk, with 1/4 tsp of apple cider vinegar stirred in; let sit for about 10 minutes
* 2 tablespoons chopped fresh cilantro (I didn't have any, but it would be a good addition).

FOR SERVING

Accompany with lime wedges and vegan sour cream.

Preparation

Make chili:
Simmer dried chiles in 2 cups water, covered, in a 2-quart heavy saucepan until very soft, about 20 minutes. Reserve 3/4 cup cooking liquid, then drain in a colander. Stem chiles (do not remove seeds), then purée in a blender with reserved cooking liquid until smooth (use caution when blending hot liquids). Force purée through a fine-mesh sieve into a bowl. Reserve purée.

Squeeze soy curls to get rid of excess liquid from soaking, then sprinkle with pepper and 1 teaspoon salt. Heat 2 tablespoons oil in a 6-quart wide heavy pot or a 3-inch-deep straight-sided skillet over moderately high heat until hot but not smoking, then brown the soy curls until they get nice and browned (but not burned!) Transfer to a bowl.

Add remaining tablespoon of oil to pot, then cook onion, garlic, bay leaves, and remaining 1/4 teaspoon salt over moderate heat, stirring occasionally, until softened, 4 to 5 minutes. Add cumin and oregano and cook, stirring frequently, 1 minute. Stir in reserved chile purée, cocoa powder, and chipotles and simmer, stirring frequently, 5 minutes. Add soy curls and remaining 3 cups water, then bring to a boil. Reduce heat and simmer at least 15 minutes.

Make dumplings:
Stir together masa harina, flour, baking powder, baking soda, and salt in a bowl. Blend in shortening with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk, stirring just until dough is moistened (do not overmix).

Skim fat off chili and discard bay leaves, then drop 8 or 9 heaping tablespoons of dough onto simmering chili, about 2 inches apart. Reduce heat to low and gently simmer, covered, until tops of dumplings are dry to the touch, 15 to 20 minutes. Sprinkle with cilantro.