East End Food Co-op and Cafe
7516 Meade Street, Pittsburgh, PA 15208

Recipes

Here you can find some featured favorite Co-op Café Recipes, recipes that include Co-op Advantage sale items, or recipes from cooking demonstrations from the Co-op.

The EEFC Great Chili Cook-Off Was a Great Success!
 
We had more than a dozen entries, and the semi-finalists let our customers decide for themselves whose chili reigned supreme! In the end, member Benjamin Zwickel won the day with his inspired Cinco Diablos(Five Devils) recipe. Maybe we shouldn't be surprised, as Benjamin has been working on a cookbook. But staff members Ian Ryan and Thomas Murphy, who represented the Co-op Café, were not far behind in votes.
 
As promised, all three recipes, printed with permission from the chefs:
 

Cinco Diablos(Five Devils)
From Benjamin Zwickel

1 Jalepeno pepper
1 dried and smoked Serrano pepper
1 Habanera pepper(seeds removed unless you want thermonuclear heat)
1 Cayenne pepper
3-5 Thai peppers(depending on size)
3-5 Tbsp. chili powder(depending on strength)
3-5 cloves garlic(depending on size)
1 Tbsp. dried oregano flakes
1 tsp. ground coriander
1 large or two smaller green or red sweet peppers
1 large sweet onion
2 large cans(about 50 oz.) of organic diced tomatoes
1 small can organic tomato paste
1 cup dried granular TVP
1 cup dried chunks TVP
3 cans assorted beans(pinto, black, white, red or marbled)
3 Tbsp. Canola oil
Raw sugar or maple syrup to cut the acidity of the tomatoes - to taste
Sea salt to taste
Mesa corn flour to thicken(normal corn flour will also work)
 
Drain beans and rinse. Soak the TVP chunks and the dried smoked pepper in a bowl with 2 cups boiling water. Use a rubber glove to protect hands as you dice the hot peppers. Crush garlic and mince. Coarsely chop sweet peppers and onion. Preheat a 5 quart pot on medium heat. Add a few tablespoons of oil and let heat for a minute. Sauté vegetables. Chop the soaked smoked pepper and add to vegetables. Cook until onion is translucent. Add chopped tomatoes, tomato paste, dried granular TVP, rinsed beans, chili powder, coriander and oregano. Fill the pot 1 inch away from the top with water. While stirring, bring to a boil. Reduce heat to simmer and stir occasionally to prevent burning. Cut the soaked chunk TVP into smaller pieces and add to pot. Also add soaking water, as it was infused with smoked chili. Cook for one hour and add sugar or maple syrup and sea salt to taste. Simmer fro another 2-3 hours, adding water as chili cooks to maintain consistency. In the final hour, do not add more water, but add 1-2 Tbsp. corn flour to thicken. This chili is better the next day, allowing the flavors to reach their full potential. I hope you enjoy this Devilishly Devine chili recipe!
 

Murphy's Second Place Chili
Thomas Murphy, Co-op Café

1 cup dried pinto beans
1 cup dried black beans
1 cup dried kidney beans
1 green pepper, diced
1 red pepper, diced
1 yellow pepper diced
1 onion diced
2 large cans Muir Glen Diced Fire roasted tomatoes
1 small can tomato paste
1 clove garlic
3 Tbsp. chili powder
1 tsp. sea salt
1 tsp. black pepper
2 tsp. dried oregano flakes
3 Tbsp. olive oil
1 tsp cayenne pepper
1 package Tofurkey Italian Sauage, sliced
 
Cook the beans separately and drain. Sauté vegetable and garlic in oil. Add Tofurkey sausage slices and brown another 2 minutes. Combine vegetable mixture, tomatoes, tomato paste spices and beans in large pot and add enough water to desired consistency. Simmer for one hour.
 

Good Friends Chili
By Ian Ryan, Co-op Staff

1-2 Tbsp. Olive Oil
6-8 cloves garlic, minced
2-3 hot peppers, chopped
1 large onion, chopped
1 15oz. can black beans, drained
1 15 oz. can pinto beans, drained
1 28 oz. can diced tomatoes
1 28oz. can diced fire roasted tomatoes
1 16oz. package Spring Creek Tofu, crumbled
½ of 16oz. package frozen corn
½ cup nutritional yeast
spice mixture to taste: chili powder, cumin, cayenne, garlic salt, cilantro, oregano, basil, parsley, and cocoa powder.
 
Saute garlic, hot peppers and onion in olive oil. Add remaining ingredients and cook on medium heat for 30 minutes.

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