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.
|300g dried white kidney beans||999||3||180||71|
|210g onion (2 medium)||88||0.2||21||2|
|4 bay leaves|
|25g dried guajillo chili peppers (6 peppers)|
|8g chiplte morita peppers (4 peppers)|
|2g Arbol chilli peppers (4 peppers)|
|494g onion (3 medium)||207||0.4||50||5|
|292g celery (6 stalks)||41||0.5||10||2|
|1052g red bell pepper (6 peppers)||274||3||63||10|
|70g wild garlic||104||0.4||23||5|
|1 3 cups tomato (1 can)||90||0||15||6|
|4c chicken stock||346||12||34||24|
|220g brown rice||800||3||180||15|
|1 tsp salt|
|2 tbsp ground cumin|
|Per 2 cup serving (Yield 12 servings)||315||6||48||19|
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.
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.
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.