Sunday, May 13, 2012

Yet Another Chilli

Since the dancing season has finally come to an end I have time to start posting some of the recipes. Here is a chilli using some of the exotic dried chillies and some fresh wild garlic available in the area this time of year. In this recipes I put the green tops in with the dried beans as they cooked along with the dried chillies.

It seems everyone has their ultimate chilli recipe. Well, I don't have the ultimate chilli recipe. Every time I make chilli it's different. I use different chillis, different meat, different beans. This recipe make use of the sofrito technique. This is slowly cooking the vegetable to concentrate their flavour.






CalFatCarbPro
For Beans



300g dried white kidney beans999318071
210g onion (2 medium)880.2212
4 bay leaves



25g dried guajillo chili peppers (6 peppers)



8g chiplte morita peppers (4 peppers)



2g Arbol chilli peppers (4 peppers)













For Chili



494g onion (3 medium)2070.4505
292g celery (6 stalks)410.5102
1052g red bell pepper (6 peppers)27436310
70g wild garlic1040.4235
30g oil26530

318g beef 56921
89
1 3 cups tomato (1 can)900156
4c chicken stock346123424
220g brown rice800318015
1 tsp salt



2 tbsp ground cumin








Total378372577229
Per 2 cup serving (Yield 12 servings)31564819


1. Soak the beans in cold water for 24 hours
2. Rinse the beans and add to a pot with and cover the beans by 1" water. Add the onion, bay leaves, chillies and tops of the wild garlic.
3. Bring to a boil and simmer until the beans are soft.
4. When the beans are done removed the rehydrated chillies, onion and the garlic greens. Add to a blender with some of the cooking liquid and puree.

Meanwhile:

1. Dice the onion, celery, bell peppers, garlic. Add to your soup pot with the salt and oil. Cook on medium low to evaporate the water out of the veggies and concentrate the flavour. Cook until it starts to stick to the bottom of the pot.

Raw vegetables

Cooked vegetables


2. After the veggies are cooked add the beef, tomatoes, pureed chillies. Bring to a boil and simmer.

3. Cook the rice with 2 cups chicken stock. Add the remaining stock to the chilli.

Looks like chilli. Tastes like chilli. It must be chilli.

No comments:

Post a Comment