Sorry I've been MIA, it's so much easier to pop a note on my facebook than format pics, try to formulate complete sentences, use proper grammar, etc. Yes, officially lazy but I have a few minutes before I head over to my friends J&J for dinner so I thought I'd shoot this off before tomorrow morning.
My friend Doug called this recipe wimpy since I didn't have any scotch bonnets in it but if you are a heat fiend, go ahead and fire away. I prefer not to sear my taste buds off :)
This recipe I adapted from Jacques Pepin's Chili con Carne with Lettuce & Cheese, featured in his latest book More Fast Food My Way. He adapted it from a recipe given to him by the warden at San Quentin Prison in the 60s. I kid you not. And like my childhood inability to color within the lines, I am unable to follow a recipe without a tweak here or there ;) Picture little girl in red pigtails, hands on hips, shouting "you're not the boss of me!" Yep that about sums it up. Anyways, on to the chili...
A few changes I incorporated include toasting all the spices first before adding to the pot, using about 1/2 bottle of red wine (Bogel Petite Syrah) instead of water, and adding lots more chocolate! The recipe is for 4 so I had to quadruple it for tomorrow's Superbowl party chez John & Pierre. We'll see if they like the new version cuz last year I followed it to the letter. Well most of the letters...
3 lb ground beef
2 cans red kidney beans
1 can black beans
4 yellow onions, chopped small dice
3 bunches of scallions, sliced, green ends discarded
1 head garlic :) finely chopped
1 small can tomato paste
4 cans (14.5 oz) diced tomato in sauce
4 jalapeno chili peppers, finely diced
1-1/2 T chili powder, toasted in dry pan til aromatic
1-1/2 T mexican-style chili powder, toasted in dry pan til aromatic
1-1/2 T chipotle chili pepper powder, toasted in dry pan til aromatic
1-1/2 T ancho chili pepper powder, toasted in dry pan til aromatic
4 T ground cumin, toasted in dry pan til aromatic
6 T unsweetened Sharffenberger cocoa powder
8 turkish bay leaves
4 tsp dried mexican oregano
1 T sea salt
10 cranks on the pepper mill, a least!
2 cups red wine
chopped red onion
extra sharp cheddar cheese
sour cream, fat free - so i can have more guac ;)
1. saute the onions, scallions, garlic in a few swirls of olive oil over high heat. after a few minutes add 1 cup wine and cook it down
2. add the ground beef and mix
3. add the beans and mix
4. add the tomato paste, diced tomatoes with juice, jalapeno peppers
5. add the spices and chocolate one at a time mixing thoroughly first - don't just dump them all in at once, you'll get a mishmash flavor. add them in individually so that you get a layering effect of flavors.
6. add the bay leaves and oregano
7. add 2nd cup of wine and mix
8. bring to a boil, cover and reduce heat. simmer for an hour. if there is too much liquid like i had turn it down to low, remove lid and let it slowly evaporate until you get the consistency you'd like - about another 1-1/2 for me.
I purchased small paper bowls for serving. i'm going to put a big iceberg lettuce cup in it and fill about 3/4 with chili. top with a dollop of sour cream, cheddar cheese, red onions and some beautiful cilantro leaves.
Bon appetit and GO STEELERS :)